Vegan Pesto Recipe
This vibrant, homemade pesto is a fragrant blend of fresh basil, rich olive oil, toasted pine nuts, and savory garlic, brought together with a touch of lemon juice and a generous helping of nutritional yeast. The result is a silky, herbaceous sauce bursting with bright flavor and a subtle nuttiness. Perfect for tossing with pasta, spreading on sandwiches, or drizzling over roasted vegetables, this pesto adds a fresh, gourmet touch to any dish.
Servings: 6
Calories: 252kcal
Equipment
Ingredients
- 4 cups fresh basil leaves
- ½ cup toasted pine nuts or walnuts
- ½ cup olive oil
- ¼ cup lemon juice
- ¼ cup nutritional yeast optional
- 2 teaspoons onion powder
- 2 cloves garlic
- 2 teaspoons salt plus more to taste
- ½ teaspoon black pepper plus more to taste
Instructions
- In a food processor, combine the basil leaves, pine nuts, olive oil, lemon juice, nutritional yeast (if wanted), onion powder, garlic, salt, and black pepper and blitz until mostly smooth, leaving flecks of basil leaves intact.
- Serve over pasta or a dish of your choice!
Notes
This recipe produces enough for one pound of pasta of your choosing.
Tips: If you want to store the pesto in the fridge, keep in an airtight container and cover the top with a layer of lemon juice and olive oil to prevent oxidation.
Nutrition
Calories: 252kcal | Carbohydrates: 4g | Protein: 3g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Sodium: 777mg | Potassium: 175mg | Fiber: 1g | Sugar: 1g | Vitamin A: 849IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 1mg