Ingredients5 m servings 337 cals
- Place the basil, pine nuts, garlic, olive oil, lemon juice, water, and soy topping into a blender. Cover, and puree until smooth.
Per Serving: 337 calories; 32.9 g fat; 5.2 g carbohydrates; 6.6 g protein; 0 mg cholesterol; 100 mg sodium. Full nutrition
ReviewsRead all reviews 6
Yum! Love it! I actually tweaked this recipe with the Yummy Vegan Pesto Classico and had to make some subs with what I had in stock. I used pumpkin seeds instead of pine nuts, Brewer's Yeast ...
Wow! This tasted great! My husband is lactose intolerant so I'm always on the lookout for tasty vegan recipes. I used sunflower seeds instead of pine nuts just because pine nuts are a little ...
Super yummy, super easy to make! I make this in large batches & freeze in little containers so that I can grab it & go. Even non-vegan hubby loves this recipe!
Wow!!! I am so excited to have found this recipe. I love pesto, but eat a dairy-free diet, so finding a recipe I'm happy with is always a challenge. Any previous pesto I've made just seemed t...