Nut & seed pesto
This vegan pesto recipe is easy to make and is so tasty you will want to eat it with everything! It is made with Brazil nuts and sunflower seeds replacing the cheese used in traditional pesto.
Serve it to your non-vegan mates, they won’t even notice! Dip with healthy crisps or enjoy over pasta, with potatoes or salad dishes.
Total Time: 15 minutes
Servings: 4
Total Time: 15 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 18.75 18.75 g sunflower seeds
- 18.75 18.75 g Brazil nuts
- 0.25 0.25 garlic clove (crushed)
- 0.125 0.125 tsp pink Himalayan salt
- 0.0625 0.0625 tsp black pepper
- Juice of half a large lemon
- 7.5 7.5 g fresh basil
- 1.25 1.25 Tbsp olive oil
- 0.5 0.5 Tbsp vegan nutritional yeast flakes
Method
- Firstly, put all the nuts and seeds into a high-powered blender or food processor and whizz into a rough powder.
- Next, tip into a large bowl and add all the rest of the ingredients.
- Then, use a hand blender to blend the mixture into a nice green paste. The fresh basil will release moisture to allow it to blend.
- If your blender is struggling add a bit more lemon or olives oil to help it blend.
- Once well combined, pour mixture into airtight jar and store in the fridge for up to a week.
Looking for a recipe to make using this vegan pesto recipe?
Here are our favourite vegan pasta recipes!
