Vegan carrot pesto

Prep 10 min
Total 10 min
Makes 1 1/4 cups

Advertisement

Ingredients

3/4 cup
chopped carrots
1/4 cup
1 tbsp
nutritional yeast, (preferably Bob's Red Mill)
1
garlic clove, chopped
2 tbsp
apple cider vinegar
1 tsp
1/2 tsp
1/2 tsp
1/2 cup
hemp or olive oil

Instructions

  • PULSE carrots, hemp seeds, yeast, garlic, vinegar and thyme in a food processor until finely chopped. Add salt and pepper. With motor running, slowly add oil, stopping after every 2 tbsp to scrape down sides with a spatula.
  • REFRIGERATE in a covered container for up to 1 week.

Nutrition

Calories 63
Protein 1 g
Carbohydrates 1 g
Fat 6 g
Sodium 61 mg
Advertisement

Best way to store your herbs

Issue: May 2017

Written by:

Photo credit: Photo, Erik Putz.

This article has not been rated yet.

Comments are closed.