A gluten-free and vegan Sunny Spring Pea & Basil Pesto made with spring peas, fresh basil, mixed greens, sunflower seeds, garlic, and lemon juice. This lovely pesto is easy, healthy, and DELICIOUS!
I adore pesto; and this Vegan Spring Pea and Basil Pesto is no exception!
Vegan Pea Pesto
- Light & fresh
- Healthy
- Creamy
- Easy to make
- Filling
- Beautifully green
- & Ridiculously tasty!
I love this pesto as a sandwich or wrap spread; and on chickpea pasta — but the possibilities are endless, really!
I look forward to hearing how you love to use it, too!
Enjoy. xo.
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
Vegan Pea Pesto
Ingredients
- 1 cup peas fresh or frozen
- 1 cup basil leaves packed
- 1/2 cup fresh mixed greens I use spinach and kale, packed
- 1/4 cup raw shelled sunflower seeds
- 1 garlic clove
- 2 tbs nutritional yeast
- 2 tbs olive oil
- 2 tbs lemon juice
- 3-5 tbs water
- to taste sea salt
Method
- In a food processor or high speed blender combine ingredients peas through lemon juice. Pulse until combined.
- Add water starting with 3 tbs and blend until a smooth consistency, adding more water if needed.
- Salt to taste.
- Enjoy!
Notes
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
Positively delicious! I added a bit more lemon juice, and only had roasted, salted sunflower seeds. A huge hit served over spaghetti squash! Thank you!
I’m so happy you enjoyed it! Thank you so much for sharing. 🙂