Pesto (vegan)

1. Toast the nuts (optional but recommended): In a dry skillet over medium heat, toast pine nuts or walnuts for 3–5 minutes until lightly golden and fragrant. Let cool slightly.
2. Blend the base: In a food processor or high-speed blender, combine basil, nutritional yeast, garlic, salt, pepper, and lemon juice. Pulse a few times to break it down.
3. Add nuts and oil: Add toasted nuts, then drizzle in the olive oil while blending. Scrape down the sides as needed until smooth. Adjust with a little more oil or a tablespoon of water for your desired texture.
4. Taste and tweak: Taste and add more salt, pepper, or lemon juice if needed. You can also mix in red pepper flakes for a little kick.
5. Storage Tips: Store in an airtight jar in the fridge for up to 5 days. Freeze in ice cube trays for single servings—just pop them out into a freezer bag once frozen.

Serving Suggestions

• Toss with pasta for a classic pesto dish.
• Spread on sandwiches or wraps for extra flavor.
• Drizzle over roasted veggies or grain bowls.
• Use as a dip for crusty bread or crackers.
• Swirl into soups for an herby boost.

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.