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Easy Vegan Basil Pesto

A close-up of thick pasta coated generously in bright green Vegan Basil Pesto, sprinkled with vegan parmesan.
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A simple recipe for making rich, flavorful vegan pesto that mimics traditional versions using nutritional yeast for a cheesy taste.

Ingredients

Scale
  • 2 cups fresh basil leaves, packed
  • 1/2 cup olive oil
  • 1/3 cup walnuts or sunflower seeds
  • 2 cloves garlic
  • 1/4 cup nutritional yeast
  • 2 tablespoons lemon juice, fresh squeezed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Place the basil, walnuts (or seeds), garlic, nutritional yeast, lemon juice, salt, and pepper into a food processor.
  2. Pulse the mixture several times until coarsely chopped.
  3. With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Stop adding oil if you prefer a thicker sauce.
  4. Taste the pesto and adjust salt or lemon juice as needed.
  5. Transfer the pesto to an airtight container.

Notes

  • For the brightest green color, blanch the basil leaves in boiling water for 10 seconds, then immediately plunge them into ice water. Dry the leaves completely before processing.
  • Store pesto in the refrigerator for up to one week. Pour a thin layer of olive oil over the top before sealing the container to prevent browning.
  • You can freeze pesto in ice cube trays for longer storage.
  • Use this pesto on pasta, spread on sandwiches, mix with roasted vegetables, or thin with water or extra lemon juice for a salad dressing.
  • If you do not have walnuts, sunflower seeds or raw cashews work well as substitutes.

Nutrition

Find it online: https://cookerykings.com/vegan-basil-pesto-recipe-easy/