This quick and easy pesto recipe is vegan and healthy. It is rich, creamy, zesty and flavourful despite being dairy-free and gets ready in just a few minutes.
I harvested most of my basil leaves that I grow in the summer and decided to make this Simple Fresh Vegan Pesto. It’s the perfect plant-based sauce/spread and tastes amazing on pasta, bread, sandwiches, salad dressing and more.
Made with natural ingredients and have not used any cheese substitutes or artificial coloring/ flavoring. If you’re not vegan or dairy-intolerant click here for a traditional recipe
Ingredients
- 2 cups packed – Fresh Basil Leaves, washed and dried
- ¼ cup – Pine Nuts & Walnuts mixed
- 2 tablespoon – Grounded Almond / Almond Flour
- 1 tablespoon – Hemp Seeds
- 2 tablespoon – Fresh Lemon Juice
- 1 clove – Garlic
- 2 tablespoon – Extra Virgin Olive Oil (Optional)
- Salt to taste (approx. ½ to 1 teaspoon)
- ½ teaspoon – Fresh Cracked Black Pepper
Method
Step 1
In a food processor or a blender, add Basil, nuts, salt, pepper, lemon juice, garlic, and hemp seeds. Cover & pulse until ingredients are finely grinded.
Step 2
Open the lid, add almond flour and scrape down sides as needed. Cover the main lid and open the small spout; now add olive oil a little at a time (Streaming in while the machine is on and grinding). Process until smooth paste and the desired consistency is reached.
Step 3
Taste and adjust flavor as needed (add more salt, pepper or lemon for acidity).
Step 4
Store it in an airtight container and keep it in refrigerator up to 1 week.
Step 5
Enjoy this fresh Pesto with pasta, salad or bread.
Notes
- Traditional Recipe: You could replace the hemp seeds, almond flour or nutritional yeast with 2 tablespoons of grated organic Parmesan cheese.
- Storage/Freezing: Make Pesto in bulk and pour Pesto in ice-cube moulds and freeze it to for easy use.
- Green Color: Add Olive oil at the top of this sauce which will help in maintaining the green color if storing it for longer time or freezing it