AuthorLeah St John, CHN
RatingDifficultyBeginner

Quick and easy to make, this delicious and versatile vegan basil and parsley pesto is wonderful as a pasta sauce, sandwich spread, or as a dip for vegetables.

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Yields1 Serving
Prep Time10 minsTotal Time10 mins

 2 cups fresh basil
 2 cups fresh parsley
 ¼ cup sunflower seeds
 ¼ cup walnuts
 ¼ cup nutritional yeast
 2 garlic clovesor to taste
 1 lemonjuiced
 ¼ cup wateror as needed
 ¼ tsp Himalayan salt
 ¼ tsp black pepper

1

Combine all of the ingredients in a food processor. Pulse until smooth and well combined. Scrape the mix down the sides of the processor bowl as needed.

2

Transfer the pesto to a bowl or glass jar, and cover and refrigerate if not using immediately.

Notes
3

This recipe makes a 12-16oz jar of pesto.

4

Store in a refrigerator for up to 3 days, or freeze for later use.

Category

Ingredients

 2 cups fresh basil
 2 cups fresh parsley
 ¼ cup sunflower seeds
 ¼ cup walnuts
 ¼ cup nutritional yeast
 2 garlic clovesor to taste
 1 lemonjuiced
 ¼ cup wateror as needed
 ¼ tsp Himalayan salt
 ¼ tsp black pepper

Directions

1

Combine all of the ingredients in a food processor. Pulse until smooth and well combined. Scrape the mix down the sides of the processor bowl as needed.

2

Transfer the pesto to a bowl or glass jar, and cover and refrigerate if not using immediately.

Notes
3

This recipe makes a 12-16oz jar of pesto.

4

Store in a refrigerator for up to 3 days, or freeze for later use.

Basil & Parsley Pesto