Quick and Easy Vegan Pesto
Pesto is one of those condiments I love keeping in my fridge almost at all times – You can add it to anything and it makes everything taste better 😎 I especially love making pesto on Sundays and using it throughout the week on different recipes!! It’s the perfect addition to salads, pasta, toast, veggies, and salad dressings for example!
Homemade pesto is wayyy better tasting than storebought one, and you can do different variations by using different nuts, seeds, and herbs.
I’ve altered the traditional Pesto recipe by replacing the pine nuts with sunflower seeds and pumpkin seeds. These are something I always have in my pantry, plus they are affordable options for pine nuts! I added spring onion and lemon juice which make this pesto super fresh and summery ☀️
This Quick and Easy Vegan Pesto recipe takes about 5 minutes to make, and you’ll only need 8 simple ingredients!
QUICK AND EASY VEGAN PESTO RECIPE
Time to make 5 min
Makes 1 small jar
Ingredients
- 1 dl or 0,4 cup extra virgin olive oil
- 1 bunch of fresh basil leaves
- 2 tablespoons nutritional yeast
- 1/2-1 dl or 0,2-0,4 cups pumpkin and/or sunflower seeds
- Green parts of spring onion, a handful
- juice of 1/4 lemon
- 2 garlic gloves
- salt to taste
Instructions
- Blend everything together in a food processor or blender. Move it to a jar and store it in the fridge. This pesto stays good for about 5 days.
Tips and Notes
This pesto is going to be on the thicker side, and if you would like to make your pesto runnier, use more olive oil and/or reduce the amount of sunflower & pumpkin seeds!
You can also add 1-3 teaspoons of nutritional yeast if you’re craving that cheesy taste!
