Vegan Pesto

This is an easy recipe that I use for pesto. I used to think that the cheese in pesto is what makes it so good. Now I know that the taste I like is the pine nut and basil combination. So if you aren’t vegan but want to try it this way, don’t worry, this recipe won’t disappoint.

By the way, I do realize that the photos on my blog are usually terrible. I will commit to shooting photos of food with good lighting and not half assing it… someday. There are so many food blogs out there with giant, gorgeous photos. Usually I scroll right past them to get to the recipe. Sometimes I get annoyed because I scroll so much to find what I’m looking for- the recipe. I get that it’s the trend but I’m not a food photographer. Trust me, the food tastes good even though my photos suck.

Vegan Pesto

Vegan Pesto

2 cup fresh basil
1-2 ounces or ¼ cup/ small bottle of pine nuts
½ cup olive oil
2-3 (up to you) fresh garlic cloves
3 tablespoons nutritional yeast (you can use store bought vegan parmesan but I prefer the taste of nooch)
2 tablespoons (or the juice of a quarter of the lemon) fresh lemon juice
Dash of sea salt or Kosher salt

Directions:

Start by blending the basil, then add the nuts and the rest of the ingredients after that. Do it little by little and you should be good. Don’t use in your Vitamix, do it in a food processor if possible. See, I told you it was easy. Try this on shirataki noodles.

 

A Note on Buying Pine Nuts/ Bigger Batches

Pine nuts are so flipping expensive. First of all, unless you have no choice don’t buy these at Whole Foods. I love Whole Foods but there are some things you shouldn’t get there and this is one of em. Go to your local “ethnic” food/ produce market if you have one nearby. The normal grocery store will work too. In a traditional grocery, you will often find a gigantic package of pine nuts in the produce section near the fresh basil.

If you are like me, you probably don’t use pine nuts that often and probably don’t feel like spending $19 on them. So pass up on the expensive ones in the produce section and go find the Italian section in the aisles of the store. Usually you can find a small 2 ounce or less bottle of pine nuts in these areas for less than $5. Look for anchovies, olives and pasta- they are usually in stores in those areas.

In my opinion, it’s best to eat nuts while they are as fresh as possible. So don’t buy a giant container of pine nuts if you only need a little baby bottle. Alternately, this recipe works well if you make extra and freeze it. So you could in theory make a big batch, pour the left overs into ice cube trays, freeze them and then thaw them in the fridge the morning you want to use the sauce. The big batch method is also good for when you are growing your own basil in summer time and find yourself completely overloaded with the stuff.

Vegan Pesto
Author: 
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
 
So simple and easy that there is no excuse to not make it.
Ingredients
  • Vegan Pesto
  • 2 cup fresh basil
  • 1-2 ounces or ¼ cup/ small bottle of pine nuts
  • ½ cup olive oil
  • 2-3 (up to you) fresh garlic cloves
  • 3 tablespoons nutritional yeast (you can use store bought vegan parmesan but I prefer the taste of nooch)
  • 2 tablespoons (or the juice of a quarter of the lemon) fresh lemon juice
  • Dash of sea salt or Kosher salt
Instructions
  1. Start by blending the basil, then add the nuts and the rest of the ingredients after that. Do it little by little and you should be good. Don’t use in your Vitamix, do it in a food processor if possible. See, I told you it was easy. Try this on shirataki noodles.

 

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Recipe Name
Vegan Pesto
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