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Vegan Oil Free, Nut Free Basil Pesto

Posted in on 2016-12-12
Vegan Oil Free, Nut Free Basil Pesto
Difficulty 5 minutes Serves
Extra thick and packed with flavor - this vegan, oil-free basil pesto by Lucie Javorska of Win-Win Food will knock your socks off.


3 cups basil (75 g)
2 cups (280 g) raw sunflower or pumpkin seeds (or stick to the traditional pine nuts if you like)


1. Combine all ingredients in a food processor or a high-powered blender and puree until smooth. If you need to, stop the processor a couple times and scrape the pesto from its sides.

Enjoy right away or store in the fridge for up to 3 days. You can also freeze it for up to 2 months (I love to do this in an ice cube tray)