Vegan Pesto
Easy vegan pesto! Made in just minutes, this cheesy vegan pesto is so incredibly flavorful with just a handful of ingredients. A must for pasta, sandwiches, and more!
Equipment
Ingredients
- 2 cups packed fresh basil
- 1/4 cup pine nuts
- 2 large cloves garlic, peeled and chopped
- 1-2 tablespoons lemon juice
- 3 tablespoons nutritional yeast
- 1/4 teaspoon salt
- 1/4-1/3 cup extra-virgin olive oil
Instructions
- Place the basil, pine nuts, garlic, lemon juice, nutritional yeast, and salt into the base of a food processor.
- Pulse until mostly chopped, then with the motor running, drizzle in the olive oil until a chunky pesto forms—season to taste, adding more salt as desired.
Notes
You can use a dairy-free parm for this recipe, but I prefer nutritional yeast over any of the current non-dairy parmesan cheeses on the market for this one.
Nutrition
Serving: 1servingCalories: 50kcalCarbohydrates: 1gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 37mgPotassium: 51mgFiber: 0.5gSugar: 0.1gVitamin A: 159IUVitamin C: 1mgCalcium: 6mgIron: 0.3mg