Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (48)
Vegan Pesto
NUTRITION · PER SERVING5M COOK
CAL 11%·PRO 8%
CARBS 14G24% OF CAL
8G FIBER2G OTHER4G TOTAL SUGAR
FAT 18G73% OF CAL
2G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant vegan pesto using nutritional yeast instead of cheese, with fresh basil, pine nuts, and capers. It serves as a versatile sauce for pasta, bread, or pizza.
condimentitalian⚙️ food processordairy freegluten freeveganvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ cup toasted pine nuts or pepitas
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- ¼ teaspoon sea salt
- Freshly ground black pepper
- 2 cups fresh basil leaves
- ¼ cup extra-virgin olive oil (more for a smoother pesto)
- Nutritional yeast
- Capers
- Sun-dried tomatoes
At a glance
PER SERVING · TIME 5M
CAL 11%·PRO 8%
CARBS 14G24% OF CAL
8G FIBER2G OTHER4G TOTAL SUGAR
FAT 18G73% OF CAL
2G SAT16G 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
- 131mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 425mg
- Calcium
- 34mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 131MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.