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