Oh My Veggies · by Nicole
Vegan Pesto
NUTRITION · PER SERVING5M COOK
CAL 22%·PRO 23%
CARBS 57G51% OF CAL
7G FIBER0G ADDED2G INTRINSIC48G OTHER2G TOTAL SUGAR
FAT 22G45% OF CAL
3G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant basil pesto made with olive oil, pine nuts, and garlic, ready in 5 minutes. Versatile for pasta, tofu, or vegetables.
condimentitalian⚙️ food processor🌀 blenderdairy freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 lb whole wheat rigatoni pasta
- 2 cups fresh basil leaves (destemmed)
- ½ cup extra virgin olive oil
- 3 tablespoons pine nuts or cashews
- 4 cloves garlic
- sea salt (to taste)
At a glance
PER SERVING · TIME 5M
CAL 22%·PRO 23%
CARBS 57G51% OF CAL
7G FIBER0G ADDED2G INTRINSIC48G OTHER2G TOTAL SUGAR
FAT 22G45% OF CAL
3G SAT19G 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
- 5m
- Sodium
- 5mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 389mg
- Calcium
- 40mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 5MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.