Vegan Pesto
This homemade vegan pesto is fresh, flavorful, and ready in just 5 minutes. Made with basil, garlic, pine nuts, nutritional yeast, and olive oil, it's the perfect dairy-free sauce for pasta, sandwiches, pizza, and more.
Servings: 4 servings
Ingredients
- 2 cups fresh basil lightly packed
- 2 cloves garlic
- 2 heaping tablespoons pine nuts
- ½ cup olive oil
- ⅓ cup vegan parmesan cheese see notes above for recommendations of brands and homemade recipe
Instructions
- In a food processor, combine the basil, garlic, and pine nuts. Process until finely chopped (see video for reference).
- Slowly drizzle in the olive oil with the processor running until full combined. Add in the cheese alternative and processor a few times until mixed together completely. Store in the fridge and ENJOY!
Video
Notes
Storage - Keeps in an airtight container in the fridge for about a week. To freeze, portion it into an ice cube tray, then transfer the frozen cubes to a freezer bag - keeps well for a few months and thaws fast straight into a hot pan.
Nutrition
Calories: 280kcal | Carbohydrates: 1g | Protein: 4g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 6mg | Sodium: 135mg | Potassium: 52mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 698IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 1mg
