Ingredients30 m servings 227 cals
- Place basil, tomatoes, garlic, salt, and nuts in an electric food processor or blender. Puree. Add olive oil slowly, and blend slowly until the mixture is to your desired texture.
Per Serving: 227 calories; 22.7 g fat; 4.8 g carbohydrates; 3.6 g protein; 0 mg cholesterol; 266 mg sodium. Full nutrition
ReviewsRead all reviews 30
I made this today and it was GREAT. I didn't have pine nuts, so I used walnuts instead. It's so simple to put together and tastes like it came from a gourmet restaurant. It definately isn't miss...
Yum, the addition of sun-dried tomatoes makes for a very good pesto! I'm not vegan, so I used this pesto on pasta with added parmesan. I also added the zest and juice of a lemon (I like the ta...
Yesterday was my first day trying out the vegan diet. I choose this recipe and love being a vegan thus far! I added a bit of parsley and used walnuts instead of pine nuts. It was delish! I will...
This pesto was so yummy!!! And extremely easy to make. I mixed the pesto with some whole wheat pasta, topped it with chopped parsley and toasted pine nuts....wow!!!
This is also very good with walnuts instead of pine nuts - they blend really well with the rest of the flavors
My family and I loved this recipe. The sun-dried tomatoes make this a unique and distinctive pesto. Plus, it's vegan!
This was easy and excellent. My husband and two young boys loved this (to my surprise!). One of my sons is gluten, casein, and soy free, so this meal worked perfect for him. He actually asked...
This is delicious. I'm not vegan, but I chose this recipe because I had everything listed in the ingredients. I scaled it down to 1 serving since I don't know how well it would keep, and it wa...