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Vegan and Dairy-Free Pesto

A vibrant green sauce that elevates your dishes with a burst of flavorful freshness. Perfect for pasta, sandwiches, and more!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Condiment, Sauce
Cuisine: Italian, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh basil leaves, packed
  • 1/2 cup raw pine nuts Can substitute with walnuts or sunflower seeds
  • 2 cloves garlic, peeled
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons nutritional yeast For cheesy flavor
  • Salt To taste
  • Pepper To taste

Method
 

Preparation
  1. Rinse the basil leaves and peel the garlic cloves. If using raw pine nuts, check for freshness.
Blending
  1. In a food processor, combine the basil leaves, pine nuts, and garlic. Pulse until well-mixed.
  2. With the processor running, slowly drizzle in the extra virgin olive oil to emulsify the ingredients.
  3. Sprinkle in the nutritional yeast and blend well. Add salt and pepper to taste. Adjust consistency with more olive oil if desired.
Serving
  1. Taste and adjust flavors as needed. Toss with pasta, spread on toasted bread, or use in sandwiches. Enjoy!

Notes

For a lemony zing, add a touch of lemon juice. Store in an airtight container in the fridge for up to a week, or freeze in ice cube trays for up to three months.