Fresh Vegan Pesto


I am completely addicted to pesto and, when I discovered that I could no longer eat cheese, I was determined to come up with a recipe where the salty parmesan hit wouldn’t be miss. This combination of basil, parsley, and mint—along with the garlic and lemon—is much lighter than normal pesto, and equally (if not more) delicious. If you’re using older garlic, be sure to remove the green shoot in the middle, by cutting the clove in half and taking it out. That’s the part which gives people garlic breath and indigestion.

  • 1 cup parsley
  • ⅔ cup basil
  • ⅓ cup mint
  • ½ cup toasted pine nuts
  • 2 cloves garlic
  • Zest 1 lemon
  • ½ cup olive oil
  • Juice of 1 lemon
  • Salt to taste
  • Pepper to taste

In a food processor, blend parsly, basil, mint, pine nuts, garlic, and lemon. Scrape down the sides and slowly stream in olive oil and lemon juice. Or combine all ingredients in a bowl (liquids included) and wooj with a hand immersion blender. Season with salt and pepper and enjoy!


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