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Vegan Mint Basil Pesto

Plant Fulfilled
You can eat this vegan mint basil pesto with bread, pasta or a tomato & vegan mozzarella salad.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine Italian
Servings 4 people
Calories 128 kcal

Equipment

  • nutri-bullet
  • spatula
  • measuring cups and spoons

Ingredients
  

  • 1 tbsp. mint
  • 2 / 3 oz. basil
  • 2 cups spinach
  • 2.5 tbsp. water
  • 3 tbsp. oil
  • 1 tsp salt
  • 1 tbsp. maple syrup
  • 1.5 nutritional yeast
  • 1.5 pine nuts
  • Dash of chili powder
  • 2 tbsp. lemon juice

Instructions
 

  • Chop up the mint so it can fit into the tablespoon.
  • In a nutri-bullet or a high speed blender, add the mint, basil, spinach, water, oil, salt, maple syrup, nutritional yeast, pine nuts, lemon juice and pine nuts!
  • Blend for 2-3 minutes until creamy and smooth. If you like it clumpy only blend for 1 & ½ minutes.
  • That’s it! Enjoy with noodles or bread. When I made the pasta it was 10oz. of noodles!

Notes

If you do not have a nutri-bullet, a high speed blender will work too!
If you are planning to cook pasta, I used 10 ounces of pasta!
Cashews are another substitute of pine nuts, if you are leaning to more of a a cheaper budget!

Nutrition

Calories: 128kcalCarbohydrates: 5gProtein: 2gFat: 12gSaturated Fat: 1gSodium: 597mgPotassium: 209mgFiber: 1gSugar: 3gVitamin A: 3433IUVitamin C: 15mgCalcium: 91mgIron: 2mg
Keyword easy, glutenfree, quick, vegan, vegan pesto
Tried this recipe?Let us know how it was!