Summer's End Pesto

Recipe by
Total Time:
5-10 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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Ingredients

  • 3 cups - packed basil leaves
  • 1/4 cup - packed sage leaves
  • 1/4 cup - packed mint leaves
  • 2 tbsp - thyme (strip the tiny leaves from the hard stems)
  • 1 tbsp - rosemary (again, strip from the hard stems)
  • 1 cup - garlic greens
  • 1 cup - chives
  • 2 large cloves - garlic, crushed
  • 2 - green chilli peppers, like jalapeno
  • 1/2 cup - nutritional yeast (you can leave this out, but it has a great cheesy flavour that's perfect in pestos)
  • 1/2 cup - chopped, lightly toasted walnuts
  • 1/2 cup - extra virgin olive oil
  • Juice of 1 lemon
  • salt to taste

How to Make Summer's End Pesto

  • Place all the ingredients in a blender or a food processor.
  • Blend until you have a smooth paste.
  • Recipe courtesy: Holy Cow Vegan

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