Easy Vegan Pesto
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
8 (1 cup)
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Calories
127 kcal
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Course
Condiments
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Cuisine
Italian
Easy Vegan Pesto
Description
Easy Vegan Pesto combines fresh basil leaves with toasted pine nuts and chopped garlic, creating a fragrant base. The addition of nutritional yeast provides a subtle savory, cheese-like note without dairy. Lemon zest and juice are added optionally for slight acidity and freshness. After pulsing the nuts and garlic to a crumb, the other ingredients are blended until a thick paste forms, then olive oil is gradually incorporated to achieve a smooth sauce. The technique ensures balanced flavors and a texture suited for spreading or mixing.
This pesto works well tossed with pasta, spread on bread, or dolloped onto roasted vegetables. Lemon juice brightens the sauce, while the olive oil gives it a rich mouthfeel without heaviness.
Different nuts, such as pistachios or walnuts, can be used when pine nuts are unavailable. Adjust the amount of lemon and nutritional yeast to suit your taste, adding water if a thinner consistency is desired.
Ingredients
- 3 cups basil leaves 36g, loosely packed, fresh
- 1/3 cup pine nuts toasted (see Note 1
- 2 garlic chopped, cloves
- 1 lemon zested and then juiced (optional, see Note 2, medium
- 1/4 teaspoon kosher salt plus more to taste
- black pepper freshly cracked, to taste
- 1 1/2 tablespoon nutritional yeast plus more to taste (optional, see Note 3
- 1/3 cup extra virgin olive oil
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
- To substitute pine nuts, try pistachios or walnuts for a different flavor profile.
- Lemon zest and juice are optional but add brightness; start with a small amount and adjust as preferred.
- Nutritional yeast adds a savory, cheesy note; vegan parmesan cheese can be used if you prefer and like its flavor.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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