Simple Vegan Pesto
This dairy free, vegan pesto recipe is bright, lemony, and full of flavor.
- 3 cups basil, moderately packed
- juice of one small-medium lemon
- 1/3 c pine nuts
- 2 large garlic cloves, peeled and roughly chopped
- 3/4 tsp kosher salt
- 1/4 c extra virgin olive oil
In a food processor, combine all ingredients except the olive oil. Pulse until evenly chopped. Slowly add in the olive oil through the top of the processor. Pulse until evenly combined, but not completely smooth.
Calories 134kcal (7%)Carbohydrates 1gProtein 1g (2%)Fat 14g (22%)Saturated Fat 1g (6%)Sodium 291mg (13%)Potassium 80mg (2%)Vitamin A 635IU (13%)Vitamin C 2.5mg (3%)Calcium 23mg (2%)Iron 0.8mg (4%)