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Description
Vegan pesto quinoa recipe which is Pesach-friendly.
Ingredients
US|METRIC
8 SERVINGS
- 1/3 cup pine nuts (walnuts, or combination of both)
- 3 garlic cloves
- 2 cups fresh basil leaves (packed)
- 3/4 tsp. salt (or to taste)
- freshly ground black pepper (to taste)
- 1/3 cup extra-virgin olive oil
- 1 cup cooked quinoa
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Directions
- In a food processor, pulse together nuts and garlic until coarsely ground.
- Add in basil, salt, and pepper and pulse to reduce.
- Add the olive oil and process until smooth (or desired texture is achieved).
- Mix pesto gently with the quinoa and serve (dish can also be served cold)
NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium220mg9% |
| Potassium110mg3% |
| Protein2g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate6g2% |
| Dietary Fiber1g4% |
| Sugars0g |
| Vitamin A10% |
| Vitamin C4% |
| Calcium4% |
| Iron6% |
* 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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