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Ingredients
US|METRIC
8 SERVINGS
- 14.5 oz. fire roasted tomatoes (of )
- 1/2 cup lite coconut milk (another plant-based milk or vegetable broth - We sometimes use this concentrate to make veggie stock though we do usually opt to use lite coconut milk when making this pesto sauce.)
- 1 1/2 cups fresh basil leaves ( - Go big on the basil. The more basil, the more beautifully herby the flavor!)
- 3 Tbsp. fresh oregano leaves
- 1 tsp. dried oregano
- 6 cloves fresh garlic (peeled - If the sound of six cloves sounds too much or too few, adjust to suit your preference.)
- 1 cup vegetable broth
- pesto
- sea salt (a dash of pink Himalayan, or another salt, to taste)
- fresh lemon juice (an optional finishing squeeze of, about a teaspoon worth - We opt, yes!)
- 2 fresh basil (additional, for serving, optional)
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NutritionView More
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70Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories70Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium290mg12% |
| Potassium270mg8% |
| Protein2g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber2g8% |
| Sugars1g |
| Vitamin A20% |
| Vitamin C25% |
| Calcium8% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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