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FOOD AT UBC VANCOUVER

FOOD AT UBC VANCOUVER

How to Make Vegan and Nut-Free Pesto

By Tamara Paetsch, RD
/
Easy Recipes
Glass jar of pesto

Did you know you can make your own pesto at home with just a few ingredients and a food processor? It’s perfect for pasta, sandwich, pizza, breadsticks and more! Try making a batch to use throughout the week or pop it in the freezer for later.



Vegan Pesto (Nut-Free)

Ingredients

2 Cups fresh basil
3 Tbsp sunflower seeds
3 Cloves garlic
¼ Tsp salt
3 Tbsp olive oil
3 Tbsp water
2 Tbsp lemon juice *optional

Method

  1. Place all ingredients in a food processor or high speed blender
  2. Blend on high until a smooth texture is achieved
By Tamara Paetsch, RD

Tamara was the Food & Nutrition Coordinator at UBC Food Services. She completed her nutrition degree and dietetics training at the University of Manitoba. Tamara is passionate about peanut butter, helping students build healthy lifestyles, and ensuring students have positive and safe dining experiences at UBC.

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We acknowledge that SHCS and UBC are located on the traditional, ancestral, and unceded territory of the Musqueam people. We thank the Musqueam Nation for its hospitality and support of our work.

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We acknowledge that SHCS and UBC are located on the traditional, ancestral, and unceded territory of the Musqueam people. We thank the Musqueam Nation for its hospitality and support of our work.

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