Homemade Vegan Pesto

K33 Kitchen
Vegan Side Dish European
  • Prep: 0 Mins / Cook: 10 Mins
  • Serves 8
  • easy

This delicious vegan pesto is so easy to make and works wonderfully in pasta dishes, as a pizza topping or as a tasty dip with rustic bread or crackers. We have replaced traditional parmesan with nutritional yeast to retain the cheesy depth to produce a creamy, nutty and garlic-infused basil pesto!

Gluten Free Dairy Free High Protein Under 30 mins

Ingredients

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  • Fresh Basil Fresh Basil 60g 2 & 1/2 cups
  • Pine Nuts Pine Nuts 50g 1/3 cup
  • Nutritional Yeast Nutritional Yeast 3 tbsp 3 tbsp
  • Extra Virgin Olive Oil Extra Virgin Olive Oil 3 tbsp 3 tbsp
  • Garlic Garlic 1 clove 1 clove
  • Lemon Juice Lemon Juice 1 tbsp 1 tbsp
  • Table Salt Table Salt 1/4 tsp 1/4 tsp

Instructions

  1. 1.Remove large stems from the fresh basil. Peel the garlic.
  2. 2.Add all ingredients to a small food processor or blender.
  3. 3.Blend for 3-5 minutes until the mixture forms a loose paste.
  4. 4.Best used immediately. However, can be stored in a refrigerator for up to 1 week or poured into ice cube moulds and stored in a freezer for up to 1 month.

Nutritional Information

  • Calories:
    265
  • Fat:
    14g
  • Sodium:
    35mg
  • Carbs:
    22g
  • Sugar:
    2g
  • Protein:
    26g

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