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If you’re looking for a great recipe on how to make vegan pesto, then this one is so good that I had to share it. It’s also so quick and easy to make with an awesome mixture of herbs. This pesto is also lectin free, so only uses ingredients in line with being lectin free.
I tend to mostly use this vegan pesto recipe for a pasta dish.
Here is a quick video I prepared on how to make vegan pesto:
- 1 bunch coriander
- 1 bunch basil
- 1 bunch chives/garlic chives
- 1/2 cup walnuts
- 1/2 lemon squeezed
- 1/2 cup extra virgin olive oil (I only use organic)
- 1/2 teaspoon salt
I start by washing the coriander, basil and chives. After that, I take the leaves off both the basil and coriander and put into
the blender. Then I cut up the chives a bit to fit into the blender as well.
Then add the rest of the ingredients which is the walnuts, lemon juice, extra virgin olive oil and salt.
Blend up for a few minutes until all combined and smooth. If you’re not going to use the pesto straight away or within the next 24 hours, then I suggest freezing it. Make sure you use a container to put it in, that can freeze well.
You can purchase most ingredients from a grocery store, health food store or local markets. I usually get my herbs from the markets if I’m not growing them.
If you don’t have a blender, there’s a few options on Amazon HERE.