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Vegan Pea Pesto
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!
Prep Time
5
minutes
mins
Total Time
5
minutes
mins
Course:
Condiments
Cuisine:
Italian, Vegan
Diet:
Diabetic, Gluten Free, Low Lactose, Vegan
Servings:
4
people
Calories:
109
kcal
Author:
Kristen Wood
Equipment
Raw Sunflower Seeds
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
US Customary
-
Metric
Instructions
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
Also see:
Nutritional Yeast Recipes
.
Nutrition
Serving:
0.25
cup
|
Calories:
109
kcal
|
Carbohydrates:
8
g
|
Protein:
4
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Sodium:
3
mg
|
Potassium:
181
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
594
IU
|
Vitamin C:
19
mg
|
Calcium:
20
mg
|
Iron:
1
mg