Vegan pesto? Absolutely! This vibrant sauce, bursting with fresh basil, nutty pine nuts, and zesty garlic, will have you ditching the store-bought jars for good. It’s incredibly simple to whip up and elevates everything from pasta and sandwiches to pizzas and salads.
Why You’ll Love This Vegan Pesto Recipe
This isn’t just any vegan pesto recipe. It’s crafted to be:
- Quick & Easy: Ready in just 5 minutes!
- Budget-Friendly: Uses simple, accessible ingredients.
- Unbelievably Delicious: A flavor explosion with every bite!
- Versatile: Perfect for countless dishes and meal prep.
Vegan pesto sauce in a jar
Ingredients You’ll Need
- 2 cups fresh basil leaves, packed: The star ingredient! Choose vibrant, fragrant leaves for the best flavor.
- 1/2 cup pine nuts: Adds a creamy richness and nutty taste. Can be toasted lightly for deeper flavor.
- 1/4 cup nutritional yeast: Our cheesy secret weapon! Provides a savory, umami depth.
- 3 cloves garlic: Adds a pungent kick. Adjust to your preference.
- 1/4 cup extra virgin olive oil: Creates a smooth, emulsified texture.
- Juice of 1/2 lemon: Provides a bright, citrusy tang.
- Salt and black pepper to taste: Season to perfection!
How to Make Vegan Pesto: Step-by-Step
- Combine ingredients: Add the basil leaves, pine nuts, nutritional yeast, garlic, olive oil, and lemon juice to a food processor or blender.
- Pulse and scrape: Pulse the ingredients together until finely chopped. Use a spatula to scrape down the sides of the bowl as needed.
- Blend to your desired consistency: Continue blending until the pesto reaches your desired texture. Some prefer a slightly chunky pesto, while others prefer it smooth.
- Season and serve: Taste and season with salt and pepper according to your preference. Serve immediately or store in the refrigerator for later.
Blending ingredients for vegan pesto sauce
Chef’s Tips for the Best Vegan Pesto
“For an extra layer of flavor, try lightly toasting the pine nuts before adding them to the food processor,” advises Chef Amelia Green, a renowned vegan chef and author. “This enhances their natural nuttiness and adds a subtle smoky note to the pesto.”
- Don’t have pine nuts? No problem! Substitute with walnuts, cashews, or even sunflower seeds for a delicious twist.
- Want a thinner consistency? Add a tablespoon or two of water while blending until you achieve the desired thickness.
- Make it ahead! Vegan pesto can be stored in an airtight container in the refrigerator for up to 5 days.
How to Use Vegan Pesto
This vibrant green sauce is incredibly versatile! Here are some ideas to get you started:
- Pasta Perfection: Toss with your favorite pasta, roasted vegetables, and a sprinkle of vegan parmesan cheese.
- Sandwich Superstar: Spread generously on sandwiches, wraps, or paninis for a burst of flavor.
- Pizza Power: Drizzle over homemade or store-bought pizza for a fresh, herby twist.
- Salad Sensations: Use as a dressing for salads or grain bowls.
- Dip Delight: Serve as a dip for crudités or crackers.
Vegan pesto pasta with cherry tomatoes
Vegan Pesto FAQs
Can I freeze vegan pesto?
Absolutely! Spoon pesto into ice cube trays and freeze until solid. Transfer the frozen cubes to a freezer-safe bag for up to 3 months.
What kind of nutritional yeast is best?
Look for unfortified nutritional yeast, which has a milder flavor.
Can I make this recipe oil-free?
Yes! Simply omit the olive oil and add a bit of water to help blend the ingredients.
How can I adjust the flavor?
Add more garlic for a stronger kick, more lemon juice for extra tang, or reduce the amount of nutritional yeast for a less cheesy flavor.
What other herbs can I use?
While basil is traditional, you can experiment with other herbs like parsley, cilantro, or even arugula.
Elevate Your Dishes with Homemade Vegan Pesto
This vegan pesto recipe is a game-changer! It’s easy, flavorful, and incredibly versatile, making it a must-have in any vegan kitchen. So grab your ingredients, get blending, and experience the magic of homemade pesto!
