Vegan Carrot Pesto
2
- Prep Time10 min
- Total Time10 min
- Makes1 1/4 cups
Photo, Erik Putz.
Completely nut free, this vegan pesto also makes for a great veggie dip or sandwich topping.
Ingredients
3/4 cup chopped carrots
1/4 cup hemp seeds
1 tbsp nutritional yeast, (preferably Bob's Red Mill)
1 garlic clove, chopped
2 tbsp apple cider vinegar
1 tsp thyme leaves
1/2 tsp salt
1/2 tsp pepper
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.
Best way to store your herbs
Nutrition (per tbsp)
Calories 63, Protein 1g, Carbohydrates 1g, Fat 6g, Sodium 61mg.
Get more of our best pesto recipes.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
