My Favorite Vegan Pesto
 
Hands-on time
Total time
 
Author:
Yields: 6
Ingredients
  • 2 cloves garlic
  • juice of 1 lemon (about 1/4 cup)
  • 1 cup packed fresh basil leaves
  • 1 cup packed fresh parsley
  • 1/2 cup cooked chickpeas
  • 3 Tbsp nutritional yeast
  • 1/4 cup olive oil
  • 1/2 cup walnut halves, lightly toasted
  • sprinkle of salt and pepper
Instructions
  1. Add garlic cloves to a food processor or blender and process until finely chopped, scraping down sides as necessary.
  2. Add remaining ingredients (except for salt and pepper) and process until combined. It should take less than a minute, but you can process as long as you'd like to keep the pesto chunky or make it smooth.
  3. Taste and adjust nutritional yeast and olive oil to suit your tastes. Add salt and pepper to taste and pulse to incorporate.
  4. Serve as a sauce on pasta or pizza or as a spread for toast or wraps. Enjoy!
Notes
Adapted from Oh She Glows.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/06/my-favorite-vegan-pesto/