Vegan Rosemary Pesto

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.

The Recipe

» 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


» Directions:

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.



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