Vegan pesto
Vegan pesto is a flavorful, plant-based alternative using basil, garlic, pine nuts, and olive oil, perfect for pasta and dips. The recipe includes simple blending techniques for a vibrant sauce that can be stored for later use.
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.
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.
Vegan pesto FAQ:
If you need to substitute pine nuts, you can use walnuts, cashews, or sunflower seeds for a similar texture and flavor. Each alternative will slightly alter the taste, so choose based on your preference and availability.
Homemade vegan pesto can be stored in the refrigerator for up to a week. To extend its shelf life, freeze it in ice cube trays for up to 3 months.
The pesto is properly blended when it reaches a smooth, creamy consistency without large chunks of basil or nuts. You can adjust the texture by adding more olive oil if you prefer a thinner pesto.
Yes, you can experiment with other herbs like parsley, cilantro, or arugula. Just keep in mind that it will change the flavor profile of the pesto.
To thaw frozen pesto, transfer it from the freezer to the refrigerator and let it sit overnight. Alternatively, you can microwave it in short bursts or run the container under warm water for a quicker option.
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.
Nutrition per serving
8 ServingsCalories 50kcal
Protein 1.25g
Carbohydrates 1.37g
Fiber 0.45g
Sugar 0.25g
Fat 20g
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