The Best Vegan Pesto Recipe
User Reviews
4.8
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Cook Time
5 mins
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Total Time
5 mins
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Servings
8 servings
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Calories
209 kcal
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Course
Condiments
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Cuisine
Italian
The Best Vegan Pesto Recipe
Description
The Best Vegan Pesto Recipe uses fresh basil leaves and raw macadamia nuts blended together with garlic and nutritional yeast to form a thick paste. Olive oil and water are gradually incorporated to achieve a smooth consistency, while sea salt and black pepper provide balanced seasoning. The resulting sauce offers the herbaceous brightness of basil and a creamy texture enhanced by the nuts and yeast. It can be served with pasta, on breads, or used as a dressing, providing a rich, dairy-free pesto option. Adjusting water quantity changes the texture from chunky to smooth according to preference.
The pesto is simple to prepare by blending the main ingredients and adjusting oil and water to reach the ideal sauce consistency. Nutritional yeast adds a savory depth resembling cheese, replacing traditional Parmesan. Macadamia nuts give the pesto a rich, buttery base that differs from typical pine nut pesto.
This pesto can be stored in the refrigerator for up to 7 days in an airtight container or frozen in ice cube trays for up to three months, allowing for easy meal prep or bursts of flavor as needed. It pairs well with pasta, vegetables, and can brighten up many dishes requiring a fresh herb sauce.
Ingredients
- 2 cups or 140 g basil fresh leaves
- 2/3 cup or 90 g macadamia nuts raw
- 2 cloves garlic
- 2 tablespoons nutritional yeast
- 3 tablespoons extra virgin olive oil
- 3-4 tablespoons water
- sea salt to taste
- black pepper to taste
Instructions
- Add basil leaves, macadamia, garlic and nutritional yeast in a cup of a food processor or blender and blend until a thick paste forms, scrapping sides. Add extra virgin olive oil and water, one tablespoon at a time, until smooth. Add sea salt and freshly ground black pepper to taste. Enjoy!
Notes
- This recipe yields about 1 cup of pesto, suitable for 8 servings at 2 tablespoons each.
- Store pesto in an airtight container in the refrigerator for up to 7 days.
- Freezing pesto in ice cube trays is an effective way to preserve it for up to 3 months.
- Adjust water gradually to control the sauce's consistency, making it chunkier or smoother.
- Feel free to substitute macadamia nuts with walnuts, almonds, pine nuts, or other nuts according to preference.
- Leafy greens like arugula or kale can replace basil for a varied flavor and added nutrition.
- Adding ingredients like avocado or sun-dried tomatoes can change the flavor profile if desired.
- Omitting oil and using ripe tomatoes can create an oil-free version of this pesto.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Sodium | 3mg | 0% |
| Potassium | 284mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 3120IU | 62% |
| Vitamin C | 11.1mg | 12% |
| Calcium | 123mg | 12% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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