Print

Quick and Easy Fresh Oregano Vegan Pesto

It's starting to get hot outside and you are going to need some quick and easy dinners that don't have you sweating over a hot stove. All you need to do is cook some pasta and mix in some pesto for a delightful summer dinner.
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Calories 58
Author Kathy Hester

Ingredients

  • 1 cup fresh oregano leaves removed from the stems
  • 1/4 cup nutritional yeast
  • 1/4 cup pecans or substitute nut or seed of your choice
  • 1 tablespoon olive oil , use water to make oil-free
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon balsamic vinegar
  • 1/4 teaspoon salt or to taste

Instructions

  • Add all the ingredients to a small food processor and process until it's mostly smooth, but has some tiny pieces of nuts in it for some texture.
  • Serve over pasta, mixed in a dip or layered in lasagna.
  • I used 2 tablespoons of the pesto mixed with ¼ cup pasta cooking water tossed with ½ pound cooked pasta. This will feed 2. Double to serve 4.

Nutrition

Calories: 58kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Sodium: 1mg | Potassium: 115mg | Fiber: 3g | Vitamin A: 100IU | Vitamin C: 0.3mg | Calcium: 98mg | Iron: 2.4mg