Homemade vegan pesto
Homemade vegan pesto is a simple but delicious condiment that's packed with fresh flavors and can brighten up any dish you add it to. If you have adopted a vegan or vegetarian lifestyle and missing regular pesto then do try this easy vegan pesto recipe. It gets ready in just 5 minutes!
Servings 4
Calories 319kcal
Equipment
- Food processor/ blending jar
Ingredients
- 2 cups fresh basil leaves
- ¾ cup pine nuts
- 2 tablespoons fresh lemon juice
- 3 large garlic cloves
- 3 tablespoons nutritional yeast
- ¼ cup extra virgin olive oil
- ¼ cup water
- Salt to taste
Instructions
- Put basil leaves, pine nuts, garlic cloves, lemon juice, nutritional yeast, salt, olive oil, and water in a food processor or blending jar.
- Blend to make a coarse paste. If required, add more water or olive oil to get the desired consistency.
- Check and adjust the seasoning.
Video
Notes
- Instead of pine nuts, walnuts, pistachios, cashew nuts, or almonds can be added too.
- For extra flavor, use toasted pine nuts. They will add more nutty flavor to the sauce.
- To make a nut-free version of this pesto, use sunflower seeds, pumpkin seeds, or hemp seeds instead of pistachios.
- To make oil-free pesto, use all water instead of olive oil. However, the shelf life of pesto will shorten if use only water.
- Discard the thick stems of basil leaves, don't use them in this recipe.
- You can give the classic pesto a twist by adding sundried tomatoes or roasted red peppers.
- If you want to add some heat to pesto add some red pepper flakes or some hot green chili to it.
- More recipe tips and tricks are shared in the post above, please follow them to make this recipe.
Nutrition
Calories: 319kcal | Carbohydrates: 7g | Protein: 7g | Fat: 31g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 15g | Sodium: 2mg | Potassium: 316mg | Fiber: 3g | Sugar: 1g | Vitamin A: 641IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 2mg