Vegan carrot pesto

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

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


  • 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.


Calories 63, Protein 1 g, Carbohydrates 1 g, Fat 6 g, Sodium 61 mg.

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