Vegan Walnut Pesto
This easy vegan pesto is rich, satisfying, and so easy to make.
- 2 cups fresh parsley
- 1/2 cup walnuts
- 1/2 cup extra virgin olive oil
- 2 garlic cloves
- 1 tablespoon fresh squeezed lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Add the fresh parsley, walnuts, extra virgin olive oil, garlic cloves, lemon juice, salt, and pepper to a blender or food processor.
Blend until smooth.
Toss with pasta, use as a pizza sauce, or however you like! Or store in an airtight container in the fridge.
Makes approximately 8 servings of vegan walnut pesto.
- Store any leftover pesto in an airtight container in the fridge for up to five days.
Serving: 2Tablespoons | Calories: 174kcal | Carbohydrates: 2g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Sodium: 154mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1264IU | Vitamin C: 21mg | Calcium: 29mg | Iron: 1mg