Try this Vegan Oil Free Pesto with Basil and Avocado recipe, or contribute your own.
Suggest a better description01. Place all of the ingredients except for the water into a food processor and blitz until everything is smooth, scraping down the sides occasionally.
02. While the food processor is running, add in the water 1 tbsp at a time until you have a creamy pesto.
03. Serve with pasta.
Store the pesto in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 96 | ||
Calories from Fat: 70 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 113.4mg | 4 % | |
Potassium 211.6mg | 6 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 3.9g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 96
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