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5
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12
votes
Vegan Nut-Free Pesto
Here's a recipe that everyone can enjoy, even folks that are allergic to nuts. It makes a half cup of pesto which is enough to dress 12 ounces of pasta.
Course:
dressing, main course
Cuisine:
Italian
Keyword:
corn-free, gluten-free, nut-fee, plant based, soy-free, vegan, wheat-free, yeast-free
Servings:
4
servings
Calories:
73
kcal
Author:
Judy DeLorenzo
Equipment
food processor
Ingredients
2
ounces
fresh basil leaves
1
Tablespoon
olive oil
2
Tablespoons
lemon juice
1/8
cup
hulled hemp seeds,
also called hemp hearts
1/4
teaspoon
Himalayan sea salt
1/4
teaspoon
garlic powder
1/4
teaspoon
red pepper flakes
1/8
teaspoon
freshly ground black pepper
Instructions
Put all of the ingredients into a food processor bowl.
Process until it's at the desired consistency, scraping the sides with a soft spatula as needed.
Notes
For this amount of pesto, a small processor bowl works best.
Nutrition
Calories:
73
kcal
|
Carbohydrates:
2
g
|
Protein:
3
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Sodium:
106
mg
|
Potassium:
42
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
817
IU
|
Vitamin C:
5
mg
|
Calcium:
34
mg
|
Iron:
1
mg