Easy Vegan pesto
Vegan pesto is ready in 5 minutes and taste delicious and is oil free but packed with flavor.
- 2 cup spinach substitute basil or other greens or herbs
- ⅓ cup pine nuts substitute walnuts
- 1 garlic clove minced
- 2 tablespoon nutritional yeast
- 2 tablespoon lemon juice
- ¼ cup aquafaba liquid from the chickpea can
- pepper to taste
- salt to taste
To a food processor or blender, add in the spinach, pine nuts, garlic, lemon juice, nutritional yeast and pulse serval times until it forms a paste. You can scrape down the sides as needed before blending the pesto.
Add in the aquafaba and pulse again until blended. Season with salt and pepper to taste.You can add in extra nutritional yeast or extra garlic depending on what flavor you would like.
Store in the refrigerator for about 5-6 days. You can freeze the pesto in ice cube trays and store in the freezer for 3 months.