Parsley & Mint Vegan Pesto
A refreshing vegan pesto made of parsley and mint with nutritional yeast for a depth of flavour.
Equipment
- mortal and pestle, food processor or hand mixer
Ingredients
Parsley & Mint Vegan Pesto
- 1 1/4 cup fresh parsley
- 3/4 cup fresh mint
- 3 Tbsp cashews or pine nuts or nuts of choice
- 3 cloves garlic
- 3 Tbsp nutritional yeast
- 2 Tbsp lemon juice
- 1/4 tsp salt
- 2-3 Tbsp extra virgin olive oil
- 3-6 Tbsp water
Instructions
Parsley & Mint Vegan Pesto
- To a food processor add parsley, mint, nuts, lemon juice, garlic, salt, nutritional yeast. (Or use a hand blender, or crush manually with a mortal and pestle.
- Add olive oil and water until desire consistency is achieved. (Thicker for pasta and thinner if using as a pourable sauce).
- Continue to blend with food processor or hand mixer (or with pestle and mortar).
- Taste and add more salt, lemon juice and/or nutritional yeast if desired and mix.
- Use in pasta or as dressing. Store leftovers in an air tight container for up to 1 week in the refrigerator, or in the freezer for up to 1 month.