Vegan Pesto
Vegan (cheese free!) pesto only takes 10 minutes to make in the food processor. Use fresh basil, nuts and good quality olive oil for this sauce to use on pasta, pizzas, potatoes and more.
Servings: 16 tablespoons
Ingredients
- 1 cup raw pine nuts could also use walnuts or cashews
- 1 1/2 cups tightly packed basil
- 3 tablespoons nutritional yeast
- 1 clove garlic
- Juice from 1 lemon
- 1/2 teaspoon kosher salt
- 1 Tablespoon water
- 1/4 cup olive oil
Instructions
- Add pine nuts to a small saute pan over medium heat and stir frequently for 5-7 minutes to toast the pine nuts. You can skip this step but it adds another layer of flavor.
- Add the pine nuts with the rest of the ingredients, except for the olive oil, to the bowl of a food processor. Blend on high for 2-3 minutes until nuts are completely broken down and everything is well-combined. While the food processor is still on, slowly add the olive oil and allow to blend until completely smooth.
- Store in an airtight container for 5-7 days.
Nutrition
Serving: 1tablespoon | Calories: 51kcal | Carbohydrates: 2.4g | Protein: 1.1g | Fat: 5g | Sodium: 74mg | Fiber: 0.9g | Sugar: 0.7g