Description
This Vegan Basil Pesto is fresh, vibrant, and full of Mediterranean flavor. Made with fresh basil, toasted pine nuts, garlic, olive oil, and nutritional yeast, this dairy-free pesto is creamy, aromatic, and ready in just 10 minutes. Perfect for pasta, sandwiches, roasted vegetables, and more.
Ingredients
Scale
- 2 cups fresh basil leaves (packed)
- 1/3 cup pine nuts
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1/2 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2–3 tablespoons water (if needed)
Instructions
- Wash and dry the basil thoroughly.
- Toast pine nuts in a dry pan for 2–3 minutes.
- Add basil, pine nuts, garlic, and nutritional yeast to a food processor.
- Pulse until roughly chopped.
- Slowly add olive oil while blending.
- Add lemon juice, salt, and pepper.
- Blend until smooth and creamy.
- Add water if needed to reach desired consistency.
Notes
For a budget option, substitute walnuts for pine nuts. Add soaked cashews for extra creaminess. Store in an airtight container in the refrigerator for up to 5 days or freeze in cubes for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180
- Sugar: 0g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg