Vegan Pesto Recipe
When you learn how to make pesto, you may start put it on everything. This vegan pesto is great with pasta, veggie, pizza, sandwiches and so much more.
Ingredients
- 1/3 cup nutritional yeast
- 2 cups basil (washed, mine was 22 grams on a food scale)
- 2 cloves fresh garlic (medium cloves)
- 1/3 cup extra virgin olive oil (more or less, depending on preferred texture)
- 1/3 cup pine nuts
- 1/4 teaspoon of salt (I would use half then add the rest to taste)
- 1/8 teaspoon black pepper
Instructions
-
Wash, pat dry and trim the fresh basil. I use leaves and stems.
-
Peel and rough chop the garlic cloves. This helps the food processor and prevents huge chunks of garlic.
-
Add all ingredients to the food processor, except for the olive oil,
-
Pulse the food processor about 10 times to start to break down the ingredients.
-
Remove the lid (while off, not processing!) and scrape the sides of the food processor. Put the lid back on.
-
Stream in extra virgin olive oil slowly through the spout while processing (about 30 seconds), until desired consistency (I used about 1/3 cup).
-
Serve immediately for best results.
Recipe Notes
My batch makes about 3/4 cup of pesto. Each serving is approximately 1.5 Tablespoons.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
One batch is just enough to coat one pound of pasta.