This healthy vegan pesto is made in 5 minutes in the blender or food processor, and can be frozen for later. Dairy Free, No Salt, and 100% Plant-Based! A fantastic vegetarian low sodium recipe everyone will love.
Add all ingredients to a blender, and blend until smooth.
If pesto is too thick or gets stuck while blending, add the water 1/4 cup at a time until it loosens into a thinner consistency.
Serve immediately, or store in an airtight container (or freeze) until ready to use. Should last about 4 days in the fridge.
This pesto is awesome to freeze for later. I love to double the recipe and have a few extra jars in the freezer for easy weeknight meals! I stir the pesto into Pasta or into Risotto, its an awesome low sodium addition to any dish.