Vegan Spinach and Basil Pesto
| 9 |
10 |
133 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
0 min |
8
|
Use this easy and fresh vegan pesto recipe in any recipe calling for regular pesto!
Ingredients
|
3 cup
|
Baby spinach
(packed)
|
|
2 bunch
|
Basil, fresh
(stems removed)
|
|
4 clove(s)
|
Garlic
|
|
1/3 cup
|
Pine nuts, dried
|
|
1/3 cup
|
Nutritional yeast
|
|
1 whole lemon(s)
|
Lemon juice
|
|
4 tbsp
|
Extra virgin olive oil
|
|
1 tsp
|
Himalayan sea salt
|
|
1 dash
|
Black pepper
|
Instructions
Place spinach, basil leaves, garlic, pine nuts, nutritional yeast, lemon juice, olive oil, salt and pepper into a food processor
Pulse until a creamy and smooth. This may require you to remove the lid and stir the mixture once or twice.
Nutrition Facts
Per Portion
Calories
133
Calories from fat
96
Calories from saturated fat
11.8
Total Fat
10.6 g
Saturated Fat
1.3 g
Trans Fat
0.0 g
Polyunsaturated Fat
2.5 g
Monounsaturated Fat
6.3 g
Cholesterol
0
Sodium
350 mg
Potassium
332 mg
Total Carbohydrate
4.8 g
Dietary Fiber
2.3 g
Sugars
0.4 g
Protein
5.8 g
Dietary servings
Per Portion
| Meat Alternative |
0.2 |
| Vegetables |
0.4 |
Energy sources
Meal Type(s)
