Vegan basil pesto with walnuts
Vegan basil pesto suited to use instead of sauce to your pasta, on toasts, on pizza and as filling in tortellini to name a few.
Servings: 2
Calories: 926kcal
Ingredients
- 100 ml walnuts
- 50 ml pine nuts
- 50 ml nutritional yeast
- 2 pots of basil
- 1 tsp lemon juice
- 2 garlic cloves
- 75 ml oil *
Instructions
- Peel the garlic and add all the ingredients except the oil in a food processor.
- Mix until everything is roughly chopped.
- Add some oil at a time and mix until the pesto has the desired consistency.
- Pour into a jar and store in a refrigerator or serve directly.
Notes
* I used half olive oil and half rapeseed oil, but any oil works, the pesto can take quite a lot of flavor from the oil since the oil is a relatively large part of the pesto.
Nutrition
Calories: 926kcal | Carbohydrates: 22g | Protein: 24g | Fat: 88g | Saturated Fat: 7g | Sodium: 2mg | Potassium: 870mg | Fiber: 11g | Sugar: 2g | Vitamin C: 3mg | Calcium: 54mg | Iron: 4mg