Easy Vegan Pesto
This homemade Italian vegan pesto recipe offers a burst of flavors with its fresh basil, creamy pine nuts, fragrant garlic, and delightful seasoning. Whether you enjoy it immediately or store it for later use, this versatile pesto is ready to elevate your meals and bring a taste of Italy to your table.
Ingredients
- 2 cups packed fresh basil (remove stems)
- 3 tbsp pine nuts (substitute sunflower seeds or walnuts)
- 2-3 cloves fresh garlic
- 3 + tbsp extra virgin olive oil
- 3 tbsp nutritional yeast (or vegan parmesan cheese)
- 1 tbsp fresh lemon juice (optional)
- salt to taste (start with a pinch)
Instructions
- To a food processor, add olive oil, garlic and pine nuts. Blend until fully combined.
- Next, add the fresh basil, salt and nutritional yeast. Blend until you have a slightly grainy texture. Add more olive oil as needed. Be careful not to over-process the basil, as we don't want it to heat up during this process.
- Serve immediately, or place in a jar and top with a little olive oil to keep it fresh in the fridge. Buon Appetito!
Notes
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 15g | Calories: 80kcal | Carbohydrates: 1.5g | Protein: 2g | Fat: 7.5g | Saturated Fat: 1.5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 75mg | Potassium: 75mg | Fiber: 1.5g | Sugar: 0.5g | Vitamin A: 7.5IU | Vitamin C: 1.5mg | Calcium: 7.5mg | Iron: 0.7mg
Tried this recipe?Let us know how it was!