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Early Spring Pesto
4 Serving Plantry

Early Spring Pesto

Tags: Gluten-Free
SERVINGS
4
PREP & COOK TIME
5 min
CALORIES
FAT
g
CARBOHYDRATES
g
PROTEIN
g


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INGREDIENTS

  1. 1 oz basil
  2. 1 oz arugula
  3. ½ cup pine nuts
  4. ½ cup walnuts
  5. 1 clove garlic
  6. 1 lemon
  7. 2 tbsp vegan parmesan
  8. Salt and pepper
  9. ¼ cup olive oil
Allergens: tree nut
Tools: Food Processor
SERVINGS
4
PREP & COOK TIME
5 min
CALORIES
FAT
g
CARBOHYDRATES
g
PROTEIN
g


Get Recipes Delivered

INSTRUCTIONS

1
Blend the pesto

To a food processor, add the basil leaves, arugula, pine nuts, walnuts, garlic, lemon juice, vegan parmesan, ½ tsp salt, and ¼ tsp pepper. Blend on low and slowly add the olive oil until smooth. Serve with your favorite roasted vegetables.

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