Spicy Vegan Pesto Sauce
Easy vegan pesto with hot giardiniera to make it spicy.
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Servings: 6 servings
Calories: 318kcal
Equipment
- food processor
Ingredients
- 2 cups basil leaves Washed and patted dry. Remove the thick stems and pack the leaves into the measuring cup.
- ½ cup pine nuts Toasted. Toasting enhances the flavor of the nuts, but you can add them straight from the bag.
- ½ cup vegan parmesan grated
- 2 garlic cloves Peeled and chopped. Chopping ensures that there won’t be large pieces of garlic left in the pesto.
- 1 tablespoon hot giardiniera If you’re not into a lot of heat, add by the teaspoon and taste until it’s to your liking.
- ½ to ¾ cup olive oil If you like a thick pesto paste, use less oil. Continue adding the olive oil until you get the consistency desired. If you’re tossing it in pasta, it should be thinner. If it’s to spread on toast, you won’t need as much olive oil.
- Salt and pepper to taste
Instructions
- Add the 2 cups basil leaves, ½ cup pine nuts, ½ cup vegan parmesan, chopped garlic, giardiniera (see note in ingredients), and olive oil (see note in ingredients), and salt and pepper to taste in a food processor.
- Process until smooth.
Notes
NUTRITION DISCLAIMER
Pesto can be spread on garlic toast or tossed on pasta, rice, gnocchi, or anything that requires a flavorful sauce.
Pesto can be spread on garlic toast or tossed on pasta, rice, gnocchi, or anything that requires a flavorful sauce.
Nutrition
Serving: 3tablespoon | Calories: 318kcal | Carbohydrates: 12g | Protein: 10g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 287mg | Potassium: 209mg | Fiber: 1g | Sugar: 1g | Vitamin A: 452IU | Vitamin C: 2mg | Calcium: 175mg | Iron: 2mg
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