Vegan Parsley Scallion Pesto
This Vegan Parsley Scallion Pesto Recipe is ready in about 10 minutes right in your food processor! Its delicious on sandwiches, pizza, pasta and more.
Servings: 8 Servings
Calories: 132kcal
Cost: $6
Equipment
- 1 Food Processor
- 1 Cutting Board
- 1 Chefs Knife
- 1 Rubber Spatula
Ingredients
- ¼ Cup Hemp Seeds Or pinenuts
- 2 ½ tablespoon Lemon Juice
- 2 tablespoon Nutritional Yeast
- 1 Large Garlic Clove
- Zest of ½ a lemon
- Salt and Pepper to Taste
- 1 Bunch Scallions, light green and green parts only, roughly chopped This should be about 1 ½ cups
- 1 ½ Cups Parsley Leaves, lightly packed
- ⅓ Cup Extra Virgin Olive Oil
Instructions
- Combine hempseeds, lemon juice, nutritional yeast, a garlic clove, the lemon zest and salt and pepper in the bowl of a food processor. Pulse until well combined.¼ Cup Hemp Seeds, 2 ½ tablespoon Lemon Juice, 2 tablespoon Nutritional Yeast, 1 Large Garlic Clove, Zest of ½ a lemon, Salt and Pepper to Taste
- Into the food processor add the scallion and parsley. Pulse until well chopped.1 Bunch Scallions, light green and green parts only, roughly chopped, 1 ½ Cups Parsley Leaves, lightly packed
- Turn the food processor on high and slowly stream in the olive oil.⅓ Cup Extra Virgin Olive Oil
- Continue processing until the pesto is as smooth as you like it. Taste for seasoning and add additional salt and pepper if necessary.
- Serve on pasta or on a sandwich!
Notes
Be sure to season the pesto really well with salt and pepper.
If you want your pesto to be runnier, add up to 3 tablespoons more olive oil.
To store: Scoop the pesto into an airtight container and store in the refrigerator for up to 5 days.
Nutrition
Serving: 2tablespoon | Calories: 132kcal | Carbohydrates: 3g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 0.3mg | Potassium: 44mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg