Vegan Basil Pesto
This dairy-free pesto is packed with fresh basil, creamy toasted nuts, and umami-rich nutritional yeast, blended with garlic, lemon, and olive oil for a vibrant, *herby* sauce. Perfect for pasta, gnocchi, sandwiches, or drizzling over roasted veggies!Recipe makes ~1 cup
Equipment
- 1 Food Processor Small and large both work
Ingredients
- 2 cups fresh basil leaves
- 1/4 cup nutritional yeast
- 1/3 cup pine nuts or walnuts/almonds
- 2 cloves garlic
- 1/2 cup olive oil
- Juice of 1/2 lemon
- Salt and black pepper to taste
Instructions
- Blend Ingredients: In a food processor or blender, add basil, nutritional yeast, nuts, garlic, and lemon juice. Pulse until finely chopped.
- Add Olive Oil: While blending, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Season with salt and pepper to taste.
Notes
Pesto Tips:
Use Fresh Ingredients: Fresh basil and quality olive oil make a big difference in flavor.
Toast Your Nuts: Lightly toasting pine nuts (or walnut/almond substitutes) in a dry pan for a few minutes enhances their flavor.
Adjust for Texture & Taste: If the pesto is too thick, add a little more olive oil or lemon juice. If too runny, add more basil or nuts. Adjust salt, garlic, and nutritional yeast to your preference.
Storage & Meal Prep: Store pesto in an airtight container with a thin layer of olive oil on top to prevent browning. Refrigerate for up to 5 days or freeze in small portions for up to 3 months.
Toast Your Nuts: Lightly toasting pine nuts (or walnut/almond substitutes) in a dry pan for a few minutes enhances their flavor.
Adjust for Texture & Taste: If the pesto is too thick, add a little more olive oil or lemon juice. If too runny, add more basil or nuts. Adjust salt, garlic, and nutritional yeast to your preference.
Storage & Meal Prep: Store pesto in an airtight container with a thin layer of olive oil on top to prevent browning. Refrigerate for up to 5 days or freeze in small portions for up to 3 months.