Customizable Vegan Pesto
You definitely don't miss the cheese in this vegan pesto, and the best part is that you can use any combination of nuts and fresh herbs you like!
Makes: 1.25 cups
Cost: $10
Equipment
- Cutting board and knife
- Food processor
Ingredients
- ⅔ cup raw unsalted pine nuts, pistachios, slivered almonds, hulled sunflower seeds, pepitas, or chopped walnuts
- 1 medium garlic clove
- 2 packed cups basil, mint, parsley, and/or baby spinach leaves
- 1 heaping teaspoon drained capers
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon fine sea salt
- ¼ cup extra-virgin olive oil
Instructions
- Toast the nuts in a small saucepan over medium heat until fragrant and golden. Remove the pan from the heat and dump the toasted nuts into the bowl of your food processor.
- Add the garlic and pulse until the nuts are the consistency of crumbs, add the herbs, capers, lemon juice, salt, and a few grinds of black pepper, and pulse again until everything is finely chopped. Pour in the olive oil and process to a smooth-ish paste.
- Keep any leftover pesto in a sealed container in the refrigerator for up to 1 week.