Easy Vegan Pesto

Name: Easy Vegan Pesto
Prep time: 10 min
Total time: 10 min
Yield: 8 (1 cup)
Ingredients: 3 cups loosely packed fresh basil leaves; 1/3 cup (45-50g) pine nuts; 2 garlic cloves; 1 medium lemon; 1/4 teaspoon kosher salt; Freshly cracked black pepper to taste; 1 1/2 tablespoon nutritional yeast; 1/3 cup (80 ml) extra virgin olive oil

User Reviews

5.0

93 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
8 (1 cup)
Calories
127 kcal
Course
Condiments
Cuisine
Italian

Easy Vegan Pesto

Bianca Sampson

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

3 cups loosely packed fresh basil leaves (36g)
1/3 cup (45-50g) pine nuts, toasted (see Note 1)
2 garlic cloves, chopped
1 medium lemon, zested and then juiced (optional, see Note 2)
1/4 teaspoon kosher salt, plus more to taste
Freshly cracked black pepper to taste
1 1/2 tablespoon nutritional yeast, plus more to taste (optional, see Note 3)
1/3 cup (80 ml) extra virgin olive oil

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Instructions

Toast the pine nuts: Heat a skillet over medium heat. Once hot, add the pine nuts and toss occasionally to prevent burning, until they are golden and release a nutty aroma, about 4 minutes.
Add the toasted pine nuts and garlic to a food processor and pulse repeatedly until you have a fine crumb (but not paste). Add the basil, half of the lemon zest, half of the lemon juice, salt, black pepper to taste, and nutritional yeast (if using). Blend until a paste forms, scraping down the sides as you go along. Push the paste into the middle of the food processor.
With the motor running, stream in the extra virgin olive oil to start to form a sauce. Scrape down the sides again, and stream in more oil as needed until you have a smooth yet thick texture. Taste for seasonings, adding more salt, lemon, garlic, or nutritional yeast as needed. If you’d like a smoother texture but have reached the right amount of oiliness, add a tablespoon of water and blend again.
Store in an airtight glass jar in the fridge for 5 days.

Notes

If you need to substitute pine nuts, my favorites in this recipe are pistachios or walnuts.
Lemon isn’t traditionally used in classic basil pesto, but I really like a little lemon zest and juice here. Feel free to omit or start with just a little bit.
Add the nutritional yeast for a savory, subtly cheesy flavor. Or, if you have a vegan parmesan cheese you really like, add a few tablespoons (make sure you love the flavor of it though!).

Nutrition Information

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Calories 127kcal (6%) Carbohydrates 2g (1%) Protein 2g (4%) Fat 13g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Sodium 74mg (3%) Potassium 96mg (3%) Fiber 1g (4%) Sugar 0.3g (1%) Vitamin A 477IU (10%) Vitamin C 4mg (4%) Calcium 19mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 8(1 cup)

Amount Per Serving

Calories 127 kcal

% Daily Value*

Calories	127kcal	6%
Carbohydrates	2g	1%
Protein	2g	4%
Fat	13g	20%
Saturated Fat	2g	10%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	8g	40%
Sodium	74mg	3%
Potassium	96mg	2%
Fiber	1g	4%
Sugar	0.3g	1%
Vitamin A	477IU	10%
Vitamin C	4mg	4%
Calcium	19mg	2%
Iron	1mg	6%