Vegan carrot pesto
2
- Prep Time10 min
- Total Time10 min
- Makes1 1/4 cups
Photo, Erik Putz.
Ingredients
3/4 cup chopped carrots
1/4 cup hemp seeds
1 tbsp nutritional yeast, (preferably Bob's Red Mill)
1 garlic clove, chopped
2 tbsp apple cider vinegar
1 tsp thyme leaves
1/2 tsp salt
1/2 tsp pepper
1/2 cup hemp or olive oil
Instructions
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.
Best way to store your herbs
Nutrition (per tbsp)
Calories 63, Protein 1g, Carbohydrates 1g, Fat 6g, Sodium 61mg.
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