Vegan Pesto Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant vegan pesto made from basil, garlic, pine nuts, and nutritional yeast instead of cheese. Bright and herbaceous, it works as a sauce for pasta, pizza, sandwiches, or vegetables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/3 cup nutritional yeast
- 2 cups basil ((washed, mine was 22 grams on a food scale))
- 2 cloves fresh garlic ((medium cloves))
- 1/3 cup extra virgin olive oil ((more or less, depending on preferred texture))
- 1/3 cup pine nuts
- 1/4 teaspoon of salt ((I would use half then add the rest to taste))
- 1/8 teaspoon black pepper
At a glance
PER SERVING · TIME 10M
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
- 80mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 114mg
- Calcium
- 6mg
- Iron
- 0.70mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 80MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.