Vegan pesto
Whip up a quick and delicious vegan pesto with this easy recipe! Featuring fragrant basil leaves, zesty garlic cloves, rich pine nuts, and smooth olive oil, this dairy-free delight is perfect for pasta, sandwiches, or as a dip. Ready in minutes and packed with flavor.
Cook time 0 min
Prep time 10 min
Ingredients:
1.50 cups basil leaves2 garlic cloves
1/3 cup pine nuts
1/2 cup olive oil
1 tsp yeast
Vegan pesto is a delicious, plant-based alternative to traditional pesto that doesn't compromise on taste. Perfect for pasta, sandwiches, or even as a dip, this vegan pesto uses simple, wholesome ingredients to create a vibrant and flavor-packed sauce.
Instructions:
- Gently rinse the basil leaves to remove any dirt, then pat them dry with a clean kitchen towel or paper towels.
- Peel the garlic cloves to remove the skins.
- Heat a small, dry skillet over medium heat.
- Add the pine nuts and toast them, stirring continuously, until they are golden brown and emit a nutty aroma. This should take about 3-5 minutes. Be careful not to let them burn.
- Remove from heat and let them cool slightly.
- In a food processor or blender, combine the basil leaves, garlic cloves, and toasted pine nuts.
- Pulse the mixture a few times to break down the ingredients.
- With the food processor running, slowly drizzle in the olive oil until the mixture reaches your desired consistency. You may not need to use the entire 1/2 cup, or you might decide to add a bit more if you prefer a thinner pesto.
- Add the nutritional yeast and blend again until fully incorporated. The yeast will add a cheesy, nutty flavor to your pesto.
- Taste the pesto and adjust the seasoning as needed. You can add salt, more garlic, or more nutritional yeast according to your preference.
- Transfer the pesto to an airtight container. Place a thin layer of olive oil on top of the pesto to prevent oxidation and browning.
- Store in the refrigerator for up to a week. For longer storage, you can freeze the pesto in ice cube trays and then transfer the frozen cubes to a freezer bag for up to 3 months.
Tips:
- Use fresh basil leaves to ensure the best flavor and aroma.
- Toast the pine nuts lightly in a dry pan before blending to enhance their nutty flavor.
- If the pesto is too thick, you can add a little bit of water or more olive oil to reach your desired consistency.
- Taste and adjust the seasoning as needed; a pinch of salt can enhance the flavors further.
- Store the pesto in an airtight container in the refrigerator for up to a week, or freeze it in ice cube trays for longer storage and convenient portions.
With this easy vegan pesto recipe, you can enjoy a tasty and healthy condiment that complements a wide variety of dishes. Whether you're a seasoned cook or a beginner in the kitchen, this recipe will add a burst of freshness to your meals.
Nutrition per serving
8 ServingsCalories 50kcal
Protein 1.25g
Carbohydrates 1.37g
Fiber 0.45g
Sugar 0.25g
Fat 20g
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