Vegan basil pesto recipe
Fresh vegan basil pesto without nuts is maybe one of the easiest fresh ingredients to make.However both the type of garlic & basil you use will make a real difference to the taste.It's ideal for a quick and easy meal - just add to pasta & maybe other ingredients and it's ready. Homemade pesto does taste so much better than the ones sold in little pots and well worth making.
Servings 4 small pots
Calories 97kcal
Cost £1,20
Equipment
- Food processor or
- Pestle and mortar
- Chef Knife
Ingredients
- 1 cup Fresh basil leaves Genovese basil is the authentic Italian basil - but it's well worth experimenting with other basil types for different flavours
- 2 cloves Garlic If you use shop garlic you might need 2 to 3 cloves. If you use a homegrown garlic (like Purple Stripe) you might only need 0.5 to 1 cloves
- 50 gram Sunflower seeds
- 2 tbsp Lemon Juice
- 1/3 cup Extra virgin olive oil
- 1/2 tsp Sea salt
Instructions
- Get all the ingredients ready
- Fry the Sunflower seeds
- Pour ingredients into blender
- Blend and add olive oil
- Pour into container
Video
Notes
You can use either a food processor or pestle & mortar to make pesto - however I've found the ingredients you use will make all the difference.
Especially the different types of basil are great for experimenting with - as they will all add a slightly different flavour to your pesto
Nutrition
Serving: 4servings | Calories: 97kcal | Carbohydrates: 0.7g | Protein: 8g | Fat: 8.7g | Saturated Fat: 1.5g | Sugar: 0.2g
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