Pesto (vegan)
Dressings/Sauces/Condiments
What You’ll Need:
🪴 2 cups fresh basil leaves (packed)
🧀 1/4 cup nutritional yeast
🥜 1/3 cup pine nuts (or walnuts for a more budget-friendly option)
🧄 2–3 cloves garlic
🧂 1/2 teaspoon salt (more to taste)
🍋 1 to 1.5 tablespoons fresh lemon juice (adjust to taste)
🛢️ 1/3–1/2 cup extra-virgin olive oil (adjust to desired consistency)
💦 1–2 tablespoons water (optional, to thin if needed)
Features:
Nutrition:
*Nutrition information is a rough estimate.
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How You’ll Make It
- Toast the nuts (optional but recommended): In a dry skillet over medium heat, toast pine nuts or walnuts for 3–5 minutes until lightly golden and fragrant. Let cool slightly.
- Blend the base: In a food processor or high-speed blender, combine basil, nutritional yeast, garlic, salt, pepper, and lemon juice. Pulse a few times to break it down.
- Add nuts and oil: Add toasted nuts, then drizzle in the olive oil while blending. Scrape down the sides as needed until smooth. Adjust with a little more oil or a tablespoon of water for your desired texture.
- Taste and tweak: Taste and add more salt, pepper, or lemon juice if needed. You can also mix in red pepper flakes for a little kick.
- Storage Tips: Store in an airtight jar in the fridge for up to 5 days. Freeze in ice cube trays for single servings—just pop them out into a freezer bag once frozen.
Serving Suggestions
- Toss with pasta for a classic pesto dish.
- Spread on sandwiches or wraps for extra flavor.
- Drizzle over roasted veggies or grain bowls.
- Use as a dip for crusty bread or crackers.
- Swirl into soups for an herby boost.
Substituttions
Pesto (vegan)
Ingredients:
🪴 2 cups fresh basil leaves (packed)
🧀 1/4 cup nutritional yeast
🥜 1/3 cup pine nuts (or walnuts for a more budget-friendly option)
🧄 2–3 cloves garlic
🧂 1/2 teaspoon salt (more to taste)
🍋 1 to 1.5 tablespoons fresh lemon juice (adjust to taste)
🛢️ 1/3–1/2 cup extra-virgin olive oil (adjust to desired consistency)
💦 1–2 tablespoons water (optional, to thin if needed)
Features:
Instructions:
- Toast the nuts (optional but recommended): In a dry skillet over medium heat, toast pine nuts or walnuts for 3–5 minutes until lightly golden and fragrant. Let cool slightly.
- Blend the base: In a food processor or high-speed blender, combine basil, nutritional yeast, garlic, salt, pepper, and lemon juice. Pulse a few times to break it down.
- Add nuts and oil: Add toasted nuts, then drizzle in the olive oil while blending. Scrape down the sides as needed until smooth. Adjust with a little more oil or a tablespoon of water for your desired texture.
- Taste and tweak: Taste and add more salt, pepper, or lemon juice if needed. You can also mix in red pepper flakes for a little kick.
- Storage Tips: Store in an airtight jar in the fridge for up to 5 days. Freeze in ice cube trays for single servings—just pop them out into a freezer bag once frozen.
Serving Suggestions
- Toss with pasta for a classic pesto dish.
- Spread on sandwiches or wraps for extra flavor.
- Drizzle over roasted veggies or grain bowls.
- Use as a dip for crusty bread or crackers.
- Swirl into soups for an herby boost.
