Easy Vegan Pesto with Peashoots
Servings: 1 cup
Equipment
- deep jar
- stick blender, kitchen machine or power blender
Ingredients
For the Vegan Parmesan
- 1 cup ground up almonds, cashews, pumpkin or sunflower seeds (you can ground them up yourself with a blender, just be careful not to blend too much or you'll have a nut butter instead!)
- 1 tbsp light miso
- 1 tbsp nutritional yeast flakes
- ½ tsp sea salt
- ½ tsp onion powder
- ¼ tsp garlic powder
- ¾ tsp lactic acid powder
For the Peashoot Pesto
- ½ cup vegan 'Parmesan' (you can use the rest of the veg Parmesan to sprinkle on top of your pasta or for other dishes)
- 1 cup fresh or thawed frozen green peas
- 1 small handfull peashoots
- 1 tsp sea salt
- 1 clove garlic
- 1 juice and zest of 1 lemon
- ½ cup of fresh basil leaves
- 1 small handfull of mint leaves (I used the leaves of 2 long sprigs of my mint plant)
- ⅓ cup olive oil
Instructions
How to Make the Vegan Parmesan
- If you haven't done it yet, first ground up your nuts or seeds
- Then mix your ground up nuts and all the other ingredients for the parmesan in a jar and with a fork simply stir everything til all the ingredients are well mixed. I would not do this in a blender cause you'l quickly over blend it end up with a sticky mess.
How to Make The Vegan Peashoot Pesto
- Add all the peashoot pesto ingredients to a deep jar and blend with it stick blender til everything is well combined. It does not need to be super finely blended. If it's still a bit too dry you can add some more oil. Alternatively you could also blend all the ingredients in a kitchen machine or power blender.
- Taste to see if it's to your liking and if necessary you can add more lemon juice, season it a bit more with salt or even add some chilli of you like to give it some kick.
- Serve on pasta, a salad, sandwich, potatoes or anything else you could think of eating it with! Or store in an airtight container for up to 3 weeks (I'm sure it will long be finished by then though!) or freeze for up to 3 months!
- Enjoy!