This vegan basil pesto can be made year-round with ingredients you likely already have in your kitchen. Throw it together in a matter of minutes and use on your favourite pasta, pizza or with cheese and crackers. 

Recipe by: Jonah Krochmalnek
Serves: 1-2 cups pesto
Prep Time: Quick & Easy


1 1/2 cups lemon or sweet basil, to

1/2 cup microgreens (kale or mustard mix)

1/3 cup delicate extra-virgin olive oil

1 cup shelled sunflower seeds

3-4 cloves garlic

1 tablespoon nutritional yeast

3/4 teaspoon salt

1/2 teaspoon black pepper

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Combine all ingredients in a food processor until ingredients are well chopped. Add more salt and pepper to taste. Enjoy!

Chef's Note: For an interesting twist trying using lemon basil instead of standard sweet basil.