Everyday Vegan Pesto
This vegan pesto only takes 5 minutes to make. It uses nutritional yeast instead of parmesan cheese, and it's every bit as tasty as a traditional pesto!
Servings 2 cups
Calories 865kcal
Ingredients
- 4 packed cups fresh basil leaves
- 1/2 - 2/3 cups nutritional yeast depending on taste
- Juice of 1 lemon
- 1/4 cup pine nuts or walnuts if you don't have/can't find pine nuts, although I just saw you can get raw ones on Amazon for a great price!
- 2 tablespoons hemp seeds
- 2 - 3 garlic cloves I like to use 3 but only had 2 when I filmed the video
- Generous teaspoon of salt
- Fresh cracked pepper
- 1/4 - 1/3 cup extra virgin olive oil depending on consistency*
Instructions
- Add everything aside from the oil into a food processor. Process until combined.
- Remove the lid and scrape down the sides with a spatula.
- Place the lid back on and with the food processor running, drizzle in the olive oil. Start with 1/4 cup and add more if you need it. Scrape down the sides a few times and process again until smooth.
- Transfer to a glass container and store in the fridge for up 5 day or the freezer for up to 6 months.
Video
Notes
- If you don't want to use that much oil, you can replace some oil with water (although it will change the texture and flavor considerably).
- I haven't tried this recipe in a blender, but I think if you do want to try it you'll need a high-powered blender like a Vitamix or BlendTec Twister Jar.
Nutrition
Calories: 865kcal | Carbohydrates: 16g | Protein: 21g | Fat: 82g | Saturated Fat: 10g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 50g | Sodium: 3mg | Potassium: 647mg | Fiber: 8g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 5mg