Vegan carrot pesto
By ChatelaineThis article has not been rated yet.
PREP TIME
10 min
TOTAL TIME
10 min
Makes
1 1/4 cups
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.
