Garden Pesto

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Garden Pesto

A DIY recipe using the herbs that you have. A great way to use up leftover herbs or herbs from your garden or. Freezes perfectly.
My Notes:
Prep Time5 mins
Total Time5 mins
Meal Type: Dressings & Sauces
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Seasonal (Hot Weather), Soy-Free
Tool: Food Processor
Servings: 1 cup (roughly)
Calories: 220kcal
Ingredients
  • 1 cup(s) mixed herbs, (basil, cilantro, sage, parsley, kale, arugula, mint, chives)
  • 3/4 cup(s) nuts or seed of choice (pine nuts, cashews, walnuts, almonds, sunflower seeds, pumpkin seeds)
  • 1/4 cup(s) olive oil
  • 2 tablespoon(s) nutritional yeast
  • 2 tablespoon(s) lemon juice
  • 1 clove(s) garlic
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) black 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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