Basil Pesto (vegan & nut free)

Oh! It’s been a month or two, eh? Where was she? What was she doing? Making vegan, nut free pesto, I guess.

So it has been a while.. (I feel like this is the exact same way I started the last post I shared.. haha!). But I am back, testing recipes and focusing more on myself and my future!

Over the past few months I’ve been struggling a lot with my mental health. Even though I am doing a little better at this moment, I’m still taking it easy and taking baby steps to better myself. Bare with me please, and maybe I will get more into this in future posts, but for now that is all.


So here’s a very basic recipe to share at a pot luck with your friends who are allergic to nuts and can’t enjoy regular pine nut full, store bought pesto…  Last time I made this pesto for such an occasion I braided it into a vegan bread!

2c. basil leaves (no stems)
1/2c. sunflower seeds
1/4c. nutritional yeast
2-3 tbsp. olive oil
1 lemon (juice & zest(optional for more flavour)
2 garlic cloves (chopped)
salt & pepper to taste

(makes roughly a cup and a half of pesto)
All you have to do is literally throw all your ingredients into a food processor (or blender) and process/blend it, to your ideal consistency (preferably till all the seeds are blended). Add more olive oil, 1/2 tbsp at a time, for a more creamy pesto.

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