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Raw Vegan Pesto
This raw vegan pesto recipe uses basil, garlic, spinach, hemp seeds, yeast flakes and lemon juice, and it’s super delicious, nut-free and kid-friendly.
Category
Spread
Cuisine
Raw, Vegan
Tags
dairy-free, egg-free, gluten-free, nut-free, soy-free, sugar-free
Prep Time
5
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
10
minutes
minutes
Makes
300
g (10 serves)
Calories
63.7
kcal
Author
Nikki, Eating Vibrantly
Ingredients
1
bunch
fresh basil
(90g)
1
cup
fresh spinach
, tightly packed (60g)
1/3
cup
hemp seeds / hearts
(50g)
6
tsp
hemp oil
(25g)
2
cloves
garlic
(6g)
1/4
cup
savoury / nutritional yeast flakes
(20g)
1/3
cup
lemon juice
(80g)
3/4
tsp
salt
Method
Add everything to your blender and process until smooth (user your tamper if necessary).
Use immediately, or freeze in portions for up to 6 months.
Preparation
Before: -
During: 10 mins
After: -
Need: Blender
Nutrition Information
Serving:
34
g
;
Calories:
63.7
kcal
;
Carbohydrates:
1.8
g
;
Protein:
2.6
g
;
Fat:
5.4
g
;
Saturated Fat:
0.5
g
;
Polyunsaturated Fat:
1.1
g
;
Monounsaturated Fat:
1.3
g
;
Sodium:
245
mg
;
Potassium:
179
mg
;
Fiber:
0.6
g
;
Sugar:
0.3
g
;
Vitamin A:
1050
IU
;
Vitamin C:
9.9
mg
;
Calcium:
30
mg
;
Iron:
1.1
mg