Easy Vegan Pesto Recipe
A fresh and flavorful adaptation of traditional Italian basil sauce, vegan pesto is easy to make in minutes with only 7 ingredients and a food processor. This vibrant green sauce is herby, nutty, and zesty. It's the perfect condiment for everything from pasta to sandwiches to roasted vegetables.
Servings: 16 tablespoons
Calories: 61kcal
Equipment
- food processor
Ingredients
- 2 cups packed basil leaves large stems removed and discarded
- ½ cup toasted pine nuts (Or substitute walnuts. For a nut-free version, substitute hemp seeds.)
- ¼ cup extra virgin olive oil
- 1 clove garlic roughly chopped
- 2 Tablespoons lemon juice
- 1 Tablespoon nutritional yeast
- salt to taste
- up to ¼ cup cold water as needed
Instructions
- Add the basil, pine nuts, olive oil, garlic, lemon juice, nutritional yeast, and salt to the bowl of a food processor.2 cups packed basil leaves, ½ cup toasted pine nuts, ¼ cup extra virgin olive oil, 1 clove garlic, 2 Tablespoons lemon juice, 1 Tablespoon nutritional yeast, salt
- Process, scraping down the sides of the bowl as necessary, until a chunky paste forms. You should still see bits of the basil leaves. Add up to ¼ cup of cold water if the mixture is too thick. Taste and adjust the seasonings, if needed.up to ¼ cup cold water
- Use right away or refrigerate in an airtight container in the refrigerator for up to 3 days.
Notes
Nutrition facts are based on 1 tablespoon per serving. Making the recipe as written using 2 cups fresh basil will yield 1 cup pesto (16 tablespoons).
To store in the freezer, freeze the pesto sauce in an ice cube tray. Once the cubes are frozen, pop them out and transfer them to freezer bags or jars for up to 3 months for best flavor.
Nutrition
Calories: 61kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 0.3mg | Potassium: 46mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.4mg
