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homemade pesto
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5 from 2 votes

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.
Course ingredient, Main Course
Cuisine Italian
Keyword italian sauce ingredient, pesto dish
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings 4 small pots
Calories 97kcal
Author Minze Vries
Cost £1,20

Equipment

  • Food processor or
  • Pestle and mortar
  • Chef's 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