I looooooove pesto! So here’s my quick + easy vegan version. This recipe is pretty customizable… I used sunflower seeds this time to make it nut-free but you can use any nut or seed. I’ve also tried cashews and love it that way as well!
I used arugula in this particular recipe but you can also use any type of greens you’d like. Spinach, kale, or even more basil would all be delish!
Whenever I make this recipe, I find myself using it on everythingggggg. Spread it on toast with a fried egg, over a flatbread or paleo tortilla with chicken, as a dip for crackers or veggies, on chickpea pasta, you name it!
Vegan Sunflower Pesto
Ingredients
- 1/2 cup sunflowers (or any nut/seed)
- 1/4 cup extra virgin olive oil
- 1 cup basil
- 1 cup arugula (or any greens)
- 2 tbsp nutritional yeast
- 2 cloves garlic
- 4 tbsp water
- juice of 1/2 of a lemon
- sea salt (to taste)
Instructions
- Blend all ingredients in a food processor until desired consistency.
Y’all this stuff is GOOD. vegan or not you gotta give this a try! I did it with cashews because I didn’t have sunflower seeds and it turned out so good!!