Prevent your screen from going dark
- 2 ½ cups basil, stemmed and washed
- ⅓ cup walnuts, or pine nuts
- 2 tablespoons vegan Parmesan cheese
- 3 cloves garlic
- 1 tablespoon lemon juice, or lime juice
- ½ teaspoon coarse salt
- ⅓ cup olive oil
- ½ teaspoon pepper, adjust to taste
To store: Store in an airtight container or jar for up to 5 days.
To freeze: You can freeze basil by storing in a ice cube tray, freezing it until solid, and then popping it out and storing it in a freezer-safe zip-top bag for up to 3 months. You can also freeze the pesto itself in an airtight container for up to 3 months.
To freeze: You can freeze basil by storing in a ice cube tray, freezing it until solid, and then popping it out and storing it in a freezer-safe zip-top bag for up to 3 months. You can also freeze the pesto itself in an airtight container for up to 3 months.
Calories: 976kcal, Carbohydrates: 16g, Protein: 9g, Fat: 101g, Saturated Fat: 14g, Sodium: 1329mg, Potassium: 385mg, Fiber: 4g, Sugar: 2g, Vitamin A: 3165IU, Vitamin C: 18mg, Calcium: 172mg, Iron: 4mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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