This Vegan Fresh Herb and Tahini Pesto is an easy and healthy recipe made with only 8 clean, real food ingredients. It's a perfect plant-based staple recipe that can be used for so many dishes and is ready to enjoy in about 5 minutes!
Here's Why This Recipe Works
My top 3 favorite reasons:
- Versatile Plant-Based Staple Recipe - Perfect as a dip, a spread, on pizza or even as a pasta sauce!
- Can Be Made In 5 Minutes - Simply add all the ingredients to a food processor to process and it's ready to enjoy!
- Made With Clean, Real Food Ingredients - Nutrient-dense and healthy ingredients such as parsley, cilantro, mint, tahini, avocado oil, lemon juice, garlic, and Himalayan pink salt.
You can feel good about making my healthy plant-based recipe because it's raw, vegan, gluten-free, dairy-free, soy-free, nut-free, alkaline, lectin-free, paleo-friendly, and Medical Medium compliant.
How To Make This Recipe: Step-by-Step Instructions
Here is how to make this recipe and I'll show you how easy it is with step-by-step instructions below.
Step 1: Add All Ingredients To A Food Processor
Firstly, add all the ingredients to a food processor and process until it's well combined.
Step 2: Adjust The Seasonings
Secondly, taste and adjust the seasonings to your preference.
Step 3: How To Store
Lastly, store in an air-tight BPA-free container in the refrigerator.
Karielyn's Expert Tips + Ingredient Substitutions
Here are some of my expert tips to make this recipe perfectly:
Parsley + Cilantro + Mint: The intense flavor of this recipe comes from fresh herbs so I do not recommend using dried herbs.
Lemon Juice: Freshly squeezed lemon juice will give the best flavor and nutrients since it hasn't been pasteurized, but you could also use store-bought organic lemon juice.
Avocado Oil: Can be substituted with organic extra-virgin olive oil.
Garlic: As with the fresh herbs, I would use fresh garlic and not garlic powder for the best flavor.
Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.
Serving Size: This recipe will make approximately (1) cup of pesto. Nutritional information is calculated for ¼ cup which is (1) serving.
Want More Healthy Plant-Based Dip Recipes?
Check out these:
- Spinach and Avocado Dip
- Healthy Artichoke Dip
- Pineapple Guacamole
- or my CLEAN EATING Cookbook with 75+ plant-based recipes made with clean, real food ingredients just like this one that you will love!
Did You Make This Recipe?
I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂
Vegan Fresh Herb and Tahini Pesto
Equipment
Ingredients
- 1 cup organic parsley leaves
- 1 cup organic fresh cilantro
- 1 tablespoon organic mint leaves
- 2 tablespoons organic tahini
- 2 tablespoons organic lemon juice (freshly squeezed)
- 1 tablespoon 100% pure avocado oil
- 2 cloves organic garlic
- ⅛ teaspoon Himalayan pink salt
Instructions
- Add all ingredients to a food processor and process until it is well blended.
- Taste and adjust the seasonings to your preference.
- Store in an air-tight BPA-free container in the refrigerator.
Recipe Notes
Nutrition Information
Copyright Notice
The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.
BJ Crouse says
Thanks for this recipe....it was fantastic!
My daughter makes her own pesto all the time...and with her own basil.
Last year, we planted 4 basil plants....2 in a large pot filled with potting soil and 2 planted right in the ground.
The ones in the pot produced almost twice as much....and it must be because they like to be in pots...I've heard that before. They require lots of water....they don't like to dry out for very long. An eastern exposure with shade in the afternoon is ideal....that way they don't cook in the hot afternoon sun.
Karielyn says
Hi there BJ! How lucky is your daughter! I don't get very much sun in my yard so I have no luck planting anything in the ground. I have my basil in pots and they are still doing good (as of now!) so maybe I will have good luck with them in a pot this time. And, I do get eastern exposure so that should help too.
Thanks so much for sharing the basil tips 😉