This vegan pesto is deliciously creamy, and can be made oil-free by replacing the oil with water.
One of my favourite kitchen tools is my blender. Smoothies, Pancake mix, Hummus… the blendable possibilities are endless! My latest recipe will show you how to make a delicious and VEGAN pesto in a blender. It seriously takes less than five minutes to prepare and is so creamy and delicious!
Pesto isn’t normally vegan, and sometimes isn’t even veggie, as it contains Parmesan cheese. However, this pesto is so delicious that you won’t even miss it!
It’s so creamyy!
You can make a big batch of this and store it in the fridge to use on flatbreads, in pasta (of course), sandwiches, wraps or as a dip! Or you could eat it all in one go 🙂
I used spinach in this recipe – any leafy greens would be good, or even a combo if you are feeling fancy.
I had my pesto pasta with some steamed broccoli. If you know me you’ll know that broccoli is my favourite vegetable, and it’s safe to say I eat enough of the green stuff to make up for the people who don’t!
VEGAN PESTO
This vegan pesto is deliciously creamy, and can be made oil-free by replacing the oil with water.
Prep Time 5 minutes
Total Time 5 minutes
Servings 2
Ingredients
- 2 handfuls Greens I used spinach
- 1 handful Walnuts or pistachios/pine nuts
- 1/2 clove Garlic
- 1 tablespoon Olive Oil
- Salt + Pepper
Instructions
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Put everything in a blender and blend!
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If it is not blending, add a little water. The result should be thick and creamy.
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Serve with pasta and steamed broccoli 🙂
Recipe Notes
- You can make this oil-free by replacing the oil with water, or add more oil for extra richness.
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