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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 delicious pesto is easy, healthy, and DELICIOUS!
I adore pesto; and this Vegan Spring Pea and Basil Pesto is no exception!
Light & fresh
Easy to make
& 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!
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
- 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
approx. 2 cups pesto