Pesto (Vegan)
Ingredients:
- 2 cups fresh basil leaves, packed
- 25 g (¼ cup) nutritional yeast
- 45 g (⅓ cup) pine nuts
- 2–3 cloves garlic
- 3 g (½ tsp) salt
- 1–1½ tbsp fresh lemon juice (adjust to taste)
- 80–120 ml (⅓–½ cup) extra-virgin olive oil (adjust to desired consistency)
- 1–2 tbsp water (optional, to thin if needed)
Equipments:
Features:
20 minutes or less
Gluten-Free
Meal Prep Friendly
Raw
Grain-Free
Soy-Free
Freezer Friendly
Refined Sugar-Free
Nutrition:
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Stream the olive oil in slowly while the food processor runs, rather than pouring it all in at once — this is what emulsifies the pesto into a smooth, cohesive sauce instead of a separated, oily paste.
Instructions:
- Blend the Pesto: Add 2 cups fresh basil leaves, 25 g (¼ cup) nutritional yeast, 45 g (⅓ cup) pine nuts or walnuts, 2–3 cloves garlic, ½ tsp salt, and 1–1½ tbsp fresh lemon juice to a food processor. Pulse until roughly combined.
- Stream in Olive Oil: With the processor running, slowly stream in 80–120 ml (⅓–½ cup) extra-virgin olive oil until the pesto reaches your desired consistency.
- Adjust and Taste: Taste and adjust salt, lemon, or garlic. Add 1–2 tbsp water to thin if needed.
- Store: Transfer to a jar. Pour a thin layer of olive oil over the top to prevent browning. Refrigerate for up to 5 days, or freeze in portions for up to 3 months.
Notes: Use fresh basil at peak ripeness for the best color and flavor. Wilted or yellowing basil produces a dull, slightly bitter pesto.
Blanch the basil in boiling water for 15 seconds then plunge into ice water before blending — this preserves the bright green color significantly longer.
Tips: Pulse rather than blend continuously to prevent the olive oil from emulsifying and turning bitter from heat.
Storage: Store in a sealed jar in the refrigerator for up to 1 week. To prevent browning, press a thin layer of olive oil over the surface before sealing. Freezes well in ice cube trays for up to 3 months.
Swaps: Pine nuts can be swapped for walnuts, cashews, or almonds. Basil can be replaced fully or partially with arugula, spinach, or sun-dried tomatoes.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The nutritional yeast adds a cheesy, savory umami note. The salt sharpens and balances every other flavor in the dish. The fresh basil leaves adds a fresh, peppery herbal note. The –3 cloves garlic builds a savory, aromatic base.
Pesto (Vegan)
Ingredients:
- 2 cups fresh basil leaves, packed
- 25 g (¼ cup) nutritional yeast
- 45 g (⅓ cup) pine nuts
- 2–3 cloves garlic
- 3 g (½ tsp) salt
- 1–1½ tbsp fresh lemon juice (adjust to taste)
- 80–120 ml (⅓–½ cup) extra-virgin olive oil (adjust to desired consistency)
- 1–2 tbsp water (optional, to thin if needed)
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The nutritional yeast adds a cheesy, savory umami note. The salt sharpens and balances every other flavor in the dish. The fresh basil leaves adds a fresh, peppery herbal note. The –3 cloves garlic builds a savory, aromatic base.
Prep:
Stream the olive oil in slowly while the food processor runs, rather than pouring it all in at once — this is what emulsifies the pesto into a smooth, cohesive sauce instead of a separated, oily paste.
Instructions:
- Blend the Pesto: Add 2 cups fresh basil leaves, 25 g (¼ cup) nutritional yeast, 45 g (⅓ cup) pine nuts or walnuts, 2–3 cloves garlic, ½ tsp salt, and 1–1½ tbsp fresh lemon juice to a food processor. Pulse until roughly combined.
- Stream in Olive Oil: With the processor running, slowly stream in 80–120 ml (⅓–½ cup) extra-virgin olive oil until the pesto reaches your desired consistency.
- Adjust and Taste: Taste and adjust salt, lemon, or garlic. Add 1–2 tbsp water to thin if needed.
- Store: Transfer to a jar. Pour a thin layer of olive oil over the top to prevent browning. Refrigerate for up to 5 days, or freeze in portions for up to 3 months.
