spicy vegan pesto


  • March 20, 2015
  • Kathleen
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A bright and zesty pesto that’s perfect mixed with noodles or rice, or used to marinate tofu and veggies.

RECIPES
• Stuffed Portobello Mushrooms with Vegan Pesto (gluten-free)
• Soba Noodles with Zucchini

Dairy-free sauce and marinade enriched with sunflower seeds, and with unexpected notes of sweetness and heat.

Nutrition Facts: Serv size: ¼ Cup (60 grams), Servings About 3, Amount per serving: Calories: 260, Fat Cal 240, Total Fat 26g (40% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 85mg (4%DV), Total Carb. 7g (2% DV), Fiber 2g (7% DV), Sugars 2g, Protein 3g, Vitamin A (20% DV), Vitamin C (25% DV), Calcium (6% DV), Iron (10% DV), Percent Daily Values (DV) are based on a 2,000 calorie diet.

Ingredients:
Non-GMO canola oil and extra virgin olive oil blend, organic basil, sunflower seeds, organic jalapeño pepper, organic cilantro, garlic, lemon juice, organic scallion, sugar, ginger, organic mint, salt, rosemary extract, citric acid.

KEEP REFRIGERATED. MAY BE FROZEN.