Vegan Dill Pesto
Never worry about what you'll do with that extra dill and turn it into my Vegan Dill Pesto! Gluten-free, dairy-free, fully vegan and plant-based, this pesto is blended with walnuts, spinach, and nutritional yeast making it a fantastic, versatile condiment that’s great for adding a punch of flavour to your dishes, and it’s healthy too!
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Servings: 3 cups
Equipment
- food processor or blender
Ingredients
- 2 cups dill remove hard stem
- ½ cup raw walnuts
- 4 cups baby spinach
- ½ lemon juiced
- 2 heaping tbsp nutritional yeast or parmigiano reggiano
- 2 small cloves garlic smashed
- ½ tsp salt
- cracked pepper
- ½-¾ cup olive oil
Instructions
- Place everything but oil in the food processor. Pulse to get started and then slowly drizzle oil into the chute with the machine on. Scrape down sides as needed. Taste for seasoning. Store in a jar. Keep in the fridge for up to 2 weeks and/or freezer for several months.
Nutrition
Nutrition Facts
Vegan Dill Pesto
Serving Size
1 cup
Amount per Serving
Calories
479
% Daily Value*
Fat
49
g
75
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
13
g
Monounsaturated Fat
28
g
Sodium
440
mg
19
%
Potassium
587
mg
17
%
Carbohydrates
9
g
3
%
Fiber
4
g
17
%
Sugar
1
g
1
%
Protein
6
g
12
%
Vitamin A
6177
IU
124
%
Vitamin C
48
mg
58
%
Calcium
133
mg
13
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.