Description
A vibrant vegan pesto, perfect for pasta or as a bright condiment. Easily customizable to your spice preference!
Ingredients
Units
Scale
- 5 medium roma tomatoes (5 medium roma tomatoes) medium roma tomatoes, deseeded
- 3 cloves (3 cloves) garlic cloves, peeled and minced
- 1 cups (237 ml) fresh mint leaves, packed
- 0.5 cups (118 ml) walnut halves
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp crushed red pepper flakes
- Salt
Instructions
- Deseed the Roma tomatoes by slicing them in half and squeezing out the seeds and pulp into a bowl.
- Quarter the tomato halves and add them to a food processor.
- Add the remaining ingredients to the food processor and pulse until well combined.
- Cover and refrigerate for 2 hours, or overnight, before serving.
Notes
- For a smoother pesto, remove the stems from the mint leaves before processing.
- Toasted walnuts will add a richer flavor and texture. Toast them in a dry pan over medium heat for 5-7 minutes before adding to the food processor.
- Store pesto in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.
- Prep Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Sicilian
Nutrition
- Serving Size: 1/4 cup
- Calories: 100
- Sugar: 2
- Sodium: 100
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Carbohydrates: 7
- Fiber: 2
- Protein: 2