You’ll love this updated version of my Vegan Pesto. The addition of fresh lemon juice makes it bright bold and full of flavor, make it in under ten minutes, that’s including prep time.
I’m a full-time vegetarian and sometimes I like to go vegan, and that’s easy when the recipe is this quick and easy. I’m growing some beautiful basil and thought I would use it to make a vegan version of basil pesto because I’m trying to reduce dairy.
I’m guessing you want to know what I used to replace the Parmesan, I used nutritional yeast. Nutritional yeast has such a bold nutty flavor and it rocks this recipe.
Everything goes into the food processor and you blend until smooth.
This Vegan Pesto is a staple in my home, it’s nice to have on hand, it can be used so many ways….
and my all-time favorite pasta!
- 1/2 cup pine nuts
- 4 cloves of garlic
- 4 cups lightly packed basil leaves
- 1/2 cup nutritional yeast
- juice from half a lemon
- 1/2 cup extra-virgin olive oil
- sea salt and cracked black pepper to taste
- Clean and spin basil leaves in a salad spinner or pat dry with paper towel.
- Place pine nuts, garlic, basil, nutritional yeast, and lemon juice in the food processor.
- Process while slowly pouring olive oil through the feed tube.
- Process until mixture is pureed, scraping down sides as needed.
- Transfer mixture to a bowl and season to taste with sea salt and pepper.
- Use right away or store in refrigerator or spoon into an ice tray and freeze for up to 3 months.
Pine nuts were used, but if you need to make a nut free version hemp seed is the perfect substitute.
- Serving Size: 1 Tablespoon
- Calories: 101
- Sugar: 0.3
- Sodium: 0.4
- Fat: 9.9
- Saturated Fat: 1.2
- Unsaturated Fat: 5.8
- Trans Fat: 0
- Carbohydrates: 2.3
- Fiber: 0.8
- Protein: 2.2
- Cholesterol: 0