Vegan Basil Pesto

No dairy, no problem! Nutritional yeast is a perfect substitute for parmesan in pesto, adding to both the flavour and texture.

Vegan Basil Pesto

  • 4 C fresh basil leaves (one 250g bag)
  • 1/2 C extra-virgin olive oil
    1/3 C pine nuts (sub sunflower seeds, pumpkin seeds, walnuts, almonds or cashews)
    2 garlic cloves or 6 garlic scapes~
    1/4-1/2 C nutritional yeast
    3 T lemon juice
    1 t salt

    Combine basil, oil, nuts or seeds, lemon juice & garlic in a blender. Blend until paste forms, stopping often to push down basil. Add nutritional yeast & salt, blend until smooth. Transfer to a small bowl.

    Store in a sealed jar covered in a thin layer of oil for 4-5 days. Freeze in small portions for later use.

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