Easy Vegan Pesto
Easy Vegan Pesto- Whip up a delicious and vibrant easy vegan pesto that’s perfect for pasta, sandwiches, and more with just a few simple ingredients!
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Looking for a quick and flavorful addition to your vegan repertoire? This easy vegan pesto recipe is here to elevate your dishes with its vibrant taste and simple preparation. Made with fresh basil, nutritional yeast, and a few other wholesome ingredients, this dairy-free pesto is perfect for tossing with pasta, spreading on sandwiches, or using as a dip. In just a few minutes, you can create a versatile and delicious sauce that will become a staple in your kitchen.
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Easy Vegan Pesto
Ingredients:
1/2 cup pine nuts
1 garlic clove
2 tbsp fresh squeezed lemon juice
1/4 cup nutritional yeast
2 cup fresh basil leaves
1/4 cup extra virgin olive oil
Salt and pepper
Directions:
In a food processor, combine the pine nuts, garlic cloves, fresh squeezed lemon juice, nutritional yeast and olive oil. Pulse until the mixture is finely chopped. Process until combined.
Add the fresh basil leaves and process until incorporated. If you would like a thinner pesto, add an additional 1/4 cup of olive oil (or water).
Transfer the pesto to a jar or airtight container. Store in the refrigerator for up to a week, or use immediately to enhance your favorite dishes.
I served my vegan pesto with noodles: Here’s an easy way to prepare and cook them.
Using a spiralizer, julienne peeler, or mandoline, cut the zucchinis into long, thin noodles (zoodles). If you don’t have any of these tools, you can also use a vegetable peeler to create wide, fettuccine-style noodles.
Heat a large skillet over medium heat. If you prefer a bit of oil, add 1 tablespoon of olive oil to the skillet. Add the zoodles to the skillet and sauté for 3-5 minutes, stirring occasionally, until they are slightly tender but still have a bit of crunch. Be careful not to overcook, as they can become mushy.
Season the zoodles with a pinch of salt and pepper to taste while cooking. Once the zoodles are cooked to your liking, remove the skillet from heat.
Easy Vegan Pesto
Ingredients
- 1/2 cup pine nuts
- 1 garlic clove
- 2 tbsp fresh squeezed lemon juice
- 1/4 cup nutritional yeast
- 2 cups fresh basil leaves
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
Instructions
- In a food processor, combine the pine nuts, garlic cloves, fresh squeezed lemon juice, nutritional yeast and olive oil. Pulse until the mixture is finely chopped. Process until combined.
- Add the fresh basil leaves and process until incorporated. If you would like a thinner pesto, add an additional 1/4 cup of olive oil (or water).
- Transfer the pesto to a jar or airtight container. Store in the refrigerator for up to a week, or use immediately to enhance your favorite dishes.
Looking for more easy recipes like these Easy Vegan Pesto?
Vegan Caramel Apple Upside Down Cake
Vegan Apple Spice Cupcakes with Salted Caramel Frosting
Amazing Vegan Hot Chocolate Cookies
I love seeing your finished recipes! If you enjoyed making these Easy Vegan Pesto or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @ginamicheleblog. Happy baking!
