Vegan Oil-Free & Nut-Free Basil Pesto

• Vegetarian
• Gluten free

• Produce

  • 3 cups Basil
  • 3 cloves Garlic

• Condiments

  • 1/4 cup Unroasted tahini

• Baking & Spices

  • 1 tsp Salt

• Nuts & Seeds

  • 2 cups Sunflower or pumpkin seeds, raw

• Dairy

  • 2 tbsp Nutritional yeast or my vegan parmesan

• Liquids

  • 1/2 cup Water

Found on win-winfood.com

Description

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)
• ¼ cup (60 g) unroasted tahini (or another nut or seed butter)
• ½ cup (120 ml) water
• 3 cloves garlic
• 2-4 tablespoons nutritional yeast or my vegan Parmesan
• 1 teaspoon salt (or to taste)

Directions

• 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)