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Vegan Oil-Free Nut-Free Pesto

Vegan Oil-Free Nut-Free Pesto

There's something so cheerful about a bright green, lemony pesto sauce. This Vegan Oil-Free, Nut-Free Pesto can be added to pasta, rice, salad dressings...so many delicious options!
Course Condiment, Sauce
Cuisine Italian
Keyword Vegan Oil-Free Nut-Free Pesto
Author Trish Hall

Ingredients

  • 4 cups basil leaves packed
  • 2/3 cup sunflower seeds raw
  • 3-6 cloves garlic minced
  • 1/4 + cup lemon juice
  • 1/2 cup nutritional yeast
  • 6 teaspoons olive spread or chopped green olives optional
  • 1/2 teaspoon salt optional
  • 1 tablespoon water or broth

Instructions

  1. Add sunflower seeds to the bowl of a food processor. Pulse until you've broken them up a bit. I like them to be about the size of a grain of rice. 

  2. Add basil and top with garlic, lemon juice, and nutritional yeast. Pulse and stop to scrape down the sides into the blade area. Pulse several times until you get the consistency that you like. You can add a little water or broth if you think it's too dry. 

  3. Add olive spread (or olives) and salt, if using. Blend for a few seconds to get everything mixed. 

  4. Scrape into a jar to store or into a bowl to use in your favorite pasta dish.