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5 from 1 vote

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
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 cup (roughly)
Author: Sam Turnbull

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 black pepper
US Customary - Metric

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

Find it online:

https://itdoesnttastelikechicken.com/mixed-herb-vegan-pesto-diy-recipe/