Spirulina Basil Pesto
This vegan recipe for Spirulina Basil Pesto has pine nut, basil and olive oil as the primary ingredients.
A protein packed vegan variation of a classic basil pesto recipe, the extra spirulina and nutritional yeast complements the nuttiness of pignoli. Made fresh will keep for 7 days in the fridge.[2]
This recipe allows customizations! Go heavier on the garlic or olive oil or optionally add nutritional yeast or spirulina. Customize the nutrition for this recipe () below.
Quick nutrition per serving: 367 Calories, 7.5 grams of protein, 37.1 grams of fat
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Ingredients
3
cups
Basil
1-3
clove
Garlic
4-8
tbsps
Olive Oil
1
tbsp
Lemon Juice
1
cup
Pine Nut
(optional)
1-4
tbsps
Nutritional Yeast
(optional)
1
tbsp
Spirulina
Directions
- Pulse all ingredients in a blender or food processor. Enjoy as a salad dressing or pasta sauce.
Nutrition Chart and Customization
Change the amount of each ingredient () to update the nutritional value in the chart.
base
Basil
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Garlic
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Olive Oil
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Lemon Juice
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Pine Nut
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Spirulina
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( 1 serving
4 servings )
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We calculated values from 2000 kCal daily recommended diet.
Nutrition Information per Ingredient