Iowa Girl Eats · by Kristin Porter★ 5.0 (2)
Simple Vegan Pesto
NUTRITION · PER SERVING10M COOK
CAL 35%·PRO 8%
CARBS 4G2% OF CAL
2G FIBER0G ADDED1G INTRINSIC2G OTHER1G TOTAL SUGAR
FAT 79G100% OF CAL
11G SAT68G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh basil and walnut sauce made with garlic, lemon, and olive oil. Use as a dip, marinade, or pasta sauce.
condimentmediterranean⚙️ food processor🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
0.67, 0.67 cup- 2 oz fresh basil leaves (~2 packed cups, large stems removed)
- 2 Tablespoons walnuts halves and pieces
- 1 regular-sized or 2 small garlic cloves
- heaping 1/4 teaspoon salt
- 1/2 lemon (may not need all)
- 1/3 cup extra virgin olive oil
At a glance
PER SERVING · TIME 10M
CAL 35%·PRO 8%
CARBS 4G2% OF CAL
2G FIBER0G ADDED1G INTRINSIC2G OTHER1G TOTAL SUGAR
FAT 79G100% OF CAL
11G SAT68G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 584mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 232mg
- Calcium
- 114mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 584MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.