Pesto - Vegan
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 233.2
- Total Fat: 21.6 g
- Cholesterol: 0.0 mg
- Sodium: 4.5 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 4.7 g
- Protein: 5.3 g
View full nutritional breakdown of Pesto - Vegan calories by ingredient
Introduction
I plant basil every year just so I can make pesto and have enough to freeze it (3 plants is all it takes). The hardest part is washing the basi leaves. Once made, I quickly put it into snack size plastic bags. The only thing about pesto is that it turns brown when exposed to air, so close the bags quickly and keep the remaining pesto covered with plastic wrap while filling the bags. I plant basil every year just so I can make pesto and have enough to freeze it (3 plants is all it takes). The hardest part is washing the basi leaves. Once made, I quickly put it into snack size plastic bags. The only thing about pesto is that it turns brown when exposed to air, so close the bags quickly and keep the remaining pesto covered with plastic wrap while filling the bags.Number of Servings: 10
Ingredients
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1. Place all ingredients in the food processor and blend well:
• 1 ½ cup fresh basil, packed as much as possible
• ½ cup olive oil
• 1 cup pine nuts
• 5 cloves garlic
• 1/3 cup nutritional yeast
• 1 teaspoon salt
• ½ teaspoon pepper
2. Process until very smooth.
3. You can toss this with cooked pasta, ravioli, use it as
a pizza sauce or just eat it straight with a sliced baguette or on another favorite bread.
Directions
Number of Servings: 10
Recipe submitted by SparkPeople user JLBARNEY.
Member Ratings For This Recipe
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THRALLTC
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LEAHBRE
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BILBY4
I haven't made this recipe per se though it's very similar to my own. Sometimes I use sunflower seeds as an alternative to the pinoli, which I think are over-rated (though certainly authentic). Sometimes I add a bit of rocket to the basil. It's quite okay to reduce the amount of oil & use some water - 11/10/09