Vegan Pesto
This Vegan Pesto is way better than anything store-bought! It’s bright, zippy, and goes great with pasta, on a sandwich, or with a spoon!
I truly thought I wasn’t a fan of pesto until I made this homemade Vegan Pesto! I’d only ever had store-bought pesto and was not a fan. And I think that’s simply because the basil loses its flavor the longer it’s been chopped up. The good news is making it at home is super easy, and it’s so good, it likely won’t last more than a day either!
It’s great just on some bread, but it’s even better on a Sandwich!
Or some Pasta of course!
Ingredients for Vegan Pesto
- Fresh Basil – Use Basil if possible, the fresher the better! If you can’t get your hands on Basil then Parsley could work too!
- Pine Nuts – I know these can be pricey, but you only need 1/4 cup, so get a smaller package if you can. You can also use pretty much any nut like almonds, walnuts, cashews. You can also use sunflower seeds or pumpkin seeds as well.
- Vegan Parmesan or Nutritional Yeast – I used Follow Your Heart Parmesan in this and it was great, but you can also just use some good old Nutritional Yeast!
- Garlic – 1 – 2 Garlic Cloves will do the trick!
- Lemon Juice – This adds a lot of brightness. You could also try Red Wine Vinegar!
- Olive Oil – Use your favorite good quality Olive Oil!
how to make Vegan Pesto
This is really quite simple! Just add everything to a food processor and blitz! You can also use an immersion blender instead as well.
storage
This is best the fresher it is, as the flavor starts to dull after a day or so. But you can store in the fridge for up to 3 days. The oil will also solidify in the fridge, so let it sit out on the counter for 20 minutes or so until it loosens up.
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Vegan Pesto
Ingredients
- 2 cups Packed Basil Leaves
- 1 cloves Garlic
- 1/4 cup Pine Nuts (See Notes for Substitutes)
- 2 Tbsp Lemon Juice
- 1/2 cup Olive Oil
- 1/3 cup Vegan Parmesan (or 2 Tbsp Nutritional Yeast)
- Salt & Pepper
Instructions
- This is really quite simple! Just add everything to a food processor and blitz! You can also use an immersion blender instead as well.
- Taste and adjust seasoning.
- It’s best enjoyed fresh, but will last in the fridge for about 3 days.
Notes
- Fresh Basil – Use Basil if possible, the fresher the better! If you can’t get your hands on Basil then Parsley could work too!
- Pine Nuts – I know these can be pricey, but you only need 1/4 cup, so get a smaller package if you can. You can also use pretty much any nut like almonds, walnuts, cashews. You can also use sunflower seeds or pumpkin seeds as well.
