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.
- 04 Apr 2025
- Cook time 0 min
- Prep time 10 min
- 8 Servings
- 5 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 24 grams |
| Energy | |
| Calories 50kcal | 2% |
| Protein | |
| Protein 1.25g | 1% |
| Carbohydrates | |
| Carbohydrates 1.37g | 0% |
| Fiber 0.45g | 1% |
| Sugar 0.25g | 0% |
| Fat | |
| Fat 20g | 23% |
| Saturated 2.43g | 8% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 3.53ug | 0% |
| Choline 4.21mg | 1% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 0.56mg | 3% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 18ug | 4% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.37mg | 0% |
| Vitamin E 0.63mg | 4% |
| Vitamin K 9ug | 8% |
| Minerals | |
| Calcium, Ca 4.92mg | 0% |
| Copper, Cu 0.10mg | 11% |
| Iron, Fe 0.43mg | 4% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 44mg | 4% |
| Potassium, K 50mg | 2% |
| Selenium, Se 0.17ug | 0% |
| Sodium, Na 0.63mg | 0% |
| Zinc, Zn 0.49mg | 4% |
| Water | |
| Water 1.86g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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