Vegan carrot pesto

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PREP TIME

10 min

TOTAL TIME

10 min

Makes

1 1/4 cups

Vegan carrot pesto

Photo, Erik Putz.


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
  • 1 g,
  • Carbohydrates
  • 1 g,
  • Fat
  • 6 g,
  • Sodium
  • 61 mg.