My Very Favorite Vegan Pesto

My Very Favorite Vegan Pesto could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. One serving contains 278 calories, 4g of protein, and 29g of fat. This recipe serves 6 and costs $2.18 per serving. It is brought to you by Kitchen Treaty. If you have pine nuts, fresh thyme leaves, olive oil, and a few other ingredients on hand, you can make it. A couple people made this recipe, and 32 would say it hit the spot. It works well as a condiment. From preparation to the plate, this recipe takes approximately 10 minutes. With a spoonacular score of 97%, this dish is awesome. Favorite Pesto, vegan pesto , how to make pesto with almonds, and My Favorite Vegan Pizza are very similar to this recipe.

Servings: 6

Preparation duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place basil, pine nuts, nutritional yeast, garlic, lemon juice, thyme (if using), salt, and 1/2 cup olive oil in your high-speed blender (I use and recommend a Vitamix). Blend until a bit of a paste forms, drizzling in more olive oil as necessary until your pesto reaches the consistency you like. Taste and add additional salt if desired. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to several months.

 

Step by step:

1. Place basil, pine nuts, nutritional yeast, garlic, lemon juice, thyme (if using), salt, and 1/2 cup olive oil in your high-speed blender (I use and recommend a Vitamix). Blend until a bit of a paste forms, drizzling in more olive oil as necessary until your pesto reaches the consistency you like. Taste and add additional salt if desired.

2. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to several months.

Nutrition Information:

covered percent of daily need