Updated: May 30, 2019
This Vegan Rosemary Pesto is a delicious addition to hummus, meat, roast veg or even wraps...
Tips: When using fresh Rosemary you will notice that the blend becomes slightly fibrous. If the texture concerns you, I recommend using small amounts with other food. The flavour adds a great kick despite the small quantity.
» You’ll need the following ingredients:
1 cup fresh rosemary, stems removed;
2 garlic cloves, diced;
2 tablespoons walnuts and sunflower seeds;
1/2 cup grated vegan cheese;
1/4 cup olive oil;
3/4 teaspoon salt and black pepper
Process rosemary, nuts, vegan cheese, and garlic pulsing until everything is finely chopped and blended together.
While the processor is on, pour in olive oil.
Remove to a small bowl and stir in salt and fresh ground pepper.
Store in an airtight container in the refrigerator for up to four days. Stir well before using.