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5 from 2 votes

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 Time5 mins
Total Time5 mins
Course: Condiments
Cuisine: Italian, Vegan
Diet: Diabetic, Gluten Free, Low Lactose, Vegan
Servings: 4 people
Calories: 109kcal
Author: Kristen Wood


  • Raw Sunflower Seeds


  • 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


  • 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!


Serving: 0.25cup | Calories: 109kcal | Carbohydrates: 8g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 181mg | Fiber: 3g | Sugar: 2g | Vitamin A: 594IU | Vitamin C: 19mg | Calcium: 20mg | Iron: 1mg