Carolyn's Dish / Condiments and Dressings
5-Minute Vegan No-Nut Pesto Recipe
Servings
1 cups
Ingredients
- 2 cups packed fresh basil leaves
- ¼ cup pumpkin seeds
- 3 large cloves garlic (peeled)
- 2 tbsp lemon juice
- 2-3 tbsp nutritional yeast
- ¼ tsp sea salt, plus more to taste
- 2-3 tbsp extra virgin olive oil
- 3 tbsp water (more if you want it thinner)
Instructions
- 1
In a blender or food processor, blend the basil, pumping seeds, garlic, lemon juice, nutritional yeast, and salt.
- 2
With the motor running slowly add the oil through the feed tube. Add the water the same way. Add more water if you want it thinner.
Notes
I freeze this in 1/4 cup batches.
Tips & Storage
- How to Store
- Store in a glass jar or airtight container in the refrigerator. Most homemade condiments and dressings keep well for 1-2 weeks.
- Serving Tip
- Bring to room temperature before serving for the best flavor. Shake or stir well, as homemade dressings may separate.
- Batch Cooking Tip
- Make a double or triple batch — homemade condiments elevate any meal and are so much healthier than store-bought versions.
Frequently Asked Questions
How do I make 5-Minute Vegan No-Nut Pesto?
This 5-Minute Vegan No-Nut Pesto recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 8 ingredients and the recipe is designed for home cooks of all skill levels.
How many servings does this 5-minute vegan no-nut pesto recipe make?
This recipe makes 1 servings. You can easily double or halve the recipe to suit your needs.
What goes well with this 5-minute vegan no-nut pesto?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.