Mixed Herb Vegan Pesto - DIY Recipe
A DIY recipe using the herbs that you have. A great way to use up leftover herbs or herbs from your garden. Freezes perfectly.Adapted from my Vegan Cashew Pesto Pasta
Servings: 1 cup (roughly)
Calories: 220kcal
Ingredients
- 1 cup mixed herbs, such as basil, cilantro, sage, parsley, kale, arugula, mint, chives (choose 1 to 3 that compliment each other)
- ¾ cup nuts of choice, such as pine nuts, cashews, walnuts, or blanched almonds
- ¼ cup olive oil
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 clove garlic
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Add everything to a food processor. I used the smaller bowl and blade insert. Blend until smooth, stopping to scrape the sides as needed.
Nutrition
Calories: 220kcal
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