I think one of my favourite spreads has to be pesto. It’s tasty, full of basil and garlic, and it goes with everything; what more could you ask for?
This pesto recipe was actually kind of a staple in my house growing up. My mom used to make it all the time, and the jar never lasted very long before needing to be replaced with a new batch; it was that good. As I grew up and moved out, I began making this pesto for myself pretty often as well, and I’m lucky enough that it was also vegan, so I can still enjoy it to this day! It literally only takes 10 minutes to make, and it is SO worth it. I usually make a double batch and freeze the extras, so I have more stocked up for when I run out. This is delicious on toast, sandwiches, pasta, bowls… To be honest, I can’t think of a savoury dish it wouldn’t be great with.
Just add olive oil, salt, garlic, sunflower seeds, basil, and spinach to a blender or food processor and start blending on high.
Add nutritional yeast, and blend on more time on a lower setting, just to mix it in. If necessary, add a little more oil at the end, and enjoy! I usually fill up small mason jars, and put any extra in the freezer for another day.
10 Minute Vegan Pesto
This pesto literally only takes 10 minutes to make, and it is SO worth it. Delicious on toast, sandwiches, pasta, bowls, etc, and so good you'll wish you made more.
- 1 cup Olive Oil
- 1/2 cup Sunflower Seeds
- 1 and 1/2 cup Basil
- 1/2 cup Spinach
- 1/2 cup Nutritional Yeast
- 2 large cloves of Garlic
- pinch of Salt
- Step 1 Blend olive oil, garlic, salt, basil, and spinach on high.
- Step 2 Once thoroughly blended, add nutritional yeast and blend again on medium.
- Step 3 Add more oil if necessary.