Recipe for Vegan Lemon Pesto

Type of Lemon: For a genuine flavor, choose Procida lemons or any organic, untreated lemons.
Nuts: Use toasted almonds instead of pine nuts for a new taste.
Cheese Alternative: Nutritional yeast can be used instead of Parmesan cheese to add a cheesy and nutty taste.
Storage: You can keep the pesto in the refrigerator for up to 2 days in a jar with a little olive oil on top.
Explanation of Vegan Adjustment: This text will provide information on how to adapt to a vegan lifestyle.
Nutritional yeast is used instead of Parmesan cheese. Nutritional yeast is a type of yeast that has a cheesy and nutty taste, which makes it a good replacement in vegan dishes.
Olive oil helps keep the pesto creamy and tasty, just like classic pesto.
The steps of toasting the pine nuts, mixing the ingredients, and using fresh herbs are still done in the same way to keep the original taste and flavor of the pesto.
Use: The pesto is very versatile and can be used in the same way as regular pesto, making sure it goes well with different dishes and is completely made from plants.
Lemon Pesto without animal products Nutrition Facts (per portion)
Calories: 145 calories
Fat content: 13 grams
Fat content: 1.5 grams
Sodium: 140 milligrams
Carbohydrates: 5 grams
Fiber in food: 2 grams
Sugars: 1 gram
Proteins: 3 grams