Vegan Classic Green Pesto
Bright, herby, and irresistibly creamy, this Vegan Classic Green Pesto is a plant-based twist on an iconic sauce that's ready in just 10 minutes! Made with fresh basil leaves, toasted pine nuts, and a punch of garlic, this dairy-free recipe uses nutritional yeast to create a cheesy, umami-rich flavor without parmesan. A splash of lemon juice adds zesty brightness, while olive oil ensures a luxuriously smooth texture. Perfect as a sauce for pasta, a spread for sandwiches, or a vibrant dip, this vegan pesto is a versatile kitchen staple bursting with bold flavors. Plus, it's easy to make ahead and stays fresh in the refrigerator for up to a week. Discover how simple it is to whip up this classic vegan pesto and elevate your dishes with every spoonful!
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Ingredients
- 2 cups Fresh basil leaves
- 0.5 cup Pine nuts
- 0.25 cup Nutritional yeast
- 3 large Garlic cloves
- 2 tablespoons Lemon juice
- 0.5 cup Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Water
Directions
Step 1
Begin by gathering your fresh basil leaves. Wash and pat them dry using a clean kitchen towel or paper towels.
Step 2
Measure 0.5 cup of pine nuts. Optionally, you can lightly toast them in a dry skillet over medium heat for about 3 minutes, just until fragrant, while stirring frequently. This step adds extra depth to the flavor.
Step 3
Peel 3 large garlic cloves and set them aside.
Step 4
In a food processor, combine the 2 cups of basil leaves, 0.5 cup of pine nuts, 0.25 cup of nutritional yeast, and the 3 garlic cloves.
Step 5
Pulse the ingredients together for about 30 seconds or until they are finely chopped.
Step 6
Add 2 tablespoons of freshly squeezed lemon juice, 2 tablespoons of water, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the processor.
Step 7
Gradually add 0.5 cup of olive oil in a steady stream while the processor is running to emulsify the mixture to a smooth consistency.
Step 8
Taste the pesto and adjust seasoning with additional salt, pepper, or lemon juice if desired.
Step 9
Transfer the vegan pesto to a clean, airtight jar or container and store it in the refrigerator for up to one week.
Step 10
Before serving, give it a good stir and enjoy it with your favorite foods like pasta, sandwiches, or as a delicious dip.
Nutrition Facts
| Serving size | (296.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1526.1 |
| Total Fat 158.5g | 0% |
| Saturated Fat 20.7g | 0% |
| Polyunsaturated Fat 33.6g | |
| Cholesterol 0mg | 0% |
| Sodium 1192.0mg | 0% |
| Total Carbohydrate 20.2g | 0% |
| Dietary Fiber 5.4g | 0% |
| Total Sugars 3.2g | |
| Protein 14.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 99.2mg | 0% |
| Iron 6.4mg | 0% |
| Potassium 722.2mg | 0% |
Source of Calories