Vegan Nut & Seed Pesto Recipe

Vegan Nut & Seed Pesto Recipe
Recipe by
4
Vegan, Dairy Free
STORAGE
Keep chilled in fridge for up to 7 days.

This vegan nut & seed pesto recipe is really easy to make and is so tasty you will want to eat it with everything! Including a variety of nuts and seeds replaces the cheese used in traditional pesto. Serve it to your non-vegan mates, they wont even notice! Dip with healthy crisps or enjoy as a side with pasta, potatoes or salad dishes.


Ingredients
Equipment
  • High Powered Blender or Food Processor
  • Large Bowl
  • Hand Blender
  • Airtight Jar
Method

Print

  1. Firstly, put all the nuts and seeds into a high powered blender or food processor and whizz into a rough powder.
  2. Next, tip into a large bowl and add all the rest of the ingredients.
  3. Then, use a hand blender to blend the mixture into a nice green paste. The fresh basil will release moisture to allow it to blend.
  4. If your blender is struggling add a bit more lemon or olives oil to help it blend.
  5. Once well combined, pour mixture into airtight jar and store in the fridge for up to a week.
  6. Eat alongside pasta, potatoes and salad dishes. Enjoy!
Vegan Nut & Seed Pesto Recipe Vegan Nut & Seed Pesto Recipe Vegan Nut & Seed Pesto Recipe

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13 April 2018 - 3:41pm

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