This vegan pesto recipe is tried and tested in our household. It's fresh and flavorful, without artificial ingredients that will leave you feeling nourished. Use it on salad, pasta, pizza, crusty bread, and more!
Prep Time 10 minutes
Yields: 4-6 Servings
Ingredients
2 cups packed fresh basil
1 cup packed fresh oregano (leaves only, remove stems)
1/4 cup pine nuts
1/4 cup of pistachios
3 large cloves garlic
1/4 cup freshly squeezed lemon juice
3-4 Tbsp nutritional yeast (or vegan parmesan cheese)
1 tsp sea salt and freshly ground pepper
1/4 cup olive oil
Directions
Place all ingredients in a blender (or Vitamix) and pulse until desired consistency. We prefer our pesto a little chunky, but you can pulse it for longer until you reach your desired pesto consistency.
Use immediately on Green Nourishment Blow salad or your favorite dish, like pizza or pasta.
Refrigerate up to 1 week.
Store leftovers in ice cube molds and freeze and store up to 1 month.
Enjoy!
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