Pesto (Vegan)

1. 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.
2. 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.
3. Adjust and Taste
   Taste and adjust salt, lemon, or garlic. Add 1–2 tbsp water to thin if needed.
4. 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.