Vegan Pesto
This vegan pesto is a vibrant blend of fresh basil, garlic, and nuts, perfect for adding a punch of flavor to pastas, sandwiches, or even as a dip. I love how quick and easy it is to whip up!
Pesto has always held a special place in my heart.
I remember the first time I made it from scratch with my grandma in her cozy kitchen, the aroma of fresh basil filling the air.
This vegan version brings back those memories for me, and it’s so simple to make—plus, it’s a fantastic way to use up extra basil from the garden.
My tip?
Don’t skimp on the quality of your olive oil; it really makes a difference!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Fresh basil is key here—look for vibrant, fragrant leaves. Pine nuts can be swapped with walnuts or almonds if you're in a pinch; just toast them lightly to enhance their flavor. Nutritional yeast gives a cheesy flavor without any nutritional yeast, which I adore. And remember, the quality of olive oil really shines through, so choose a good one!
Tips & Notes
- •I keep mine in a glass jar in the fridge, and it stays fresh for about a week. Just remember to top it with a bit of olive oil to prevent browning.
- •If you like a spicier kick, try adding a pinch of red pepper flakes into the mix.
Recipe Variations
- •Sometimes I’ll add a handful of spinach or arugula for a little extra color and nutrition.
- •You can also swap out the pine nuts for sunflower seeds for a nut-free version.
Storage & Freezing
This pesto will keep in the fridge for about a week, but if you want to store it longer, freeze it in ice cube trays. Just thaw it in the fridge overnight when you need some for your next meal.
Frequently Asked Questions
Can I freeze pesto?
Absolutely! Just spoon it into an ice cube tray, freeze, and then transfer the cubes to a zip-top bag. You can pop out a cube whenever you need a quick flavor boost.
What can I use this pesto on?
You can toss it with pasta, spread it on sandwiches, drizzle it over roasted veggies, or even use it as a dip for fresh bread! The possibilities are endless.
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This vegan pesto is a vibrant blend of fresh basil, garlic, and nuts, perfect for adding a punch of flavor to pastas, sandwiches, or even as a dip. I love how quick and easy it is to whip up!
Ingredients
Instructions
- 1
In a food processor, combine the fresh basil leaves, toasted pine nuts, garlic cloves, and nutritional yeast.
- 2
Pulse the mixture a few times to break down the ingredients.
- 3
While the processor is running, slowly drizzle in the extra virgin olive oil until the mixture reaches your desired consistency.
- 4
Stop and scrape down the sides of the bowl, then add the lemon juice, salt, and black pepper.
- 5
Pulse a few more times to blend everything together. Taste and adjust seasoning if necessary.
- 6
Transfer the pesto to a jar or bowl, and if you’re not using it right away, drizzle a little extra olive oil on top to keep it fresh.
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