Vegan Classic Basil Pesto
Elevate your plant-based meals with this quick and flavorful Vegan Classic Basil Pesto recipe, a dairy-free twist on the beloved Italian classic. Packed with the fresh, bold aromatic richness of basil leaves, creamy pine nuts, and the cheesy nuttiness of nutritional yeast, this pesto delivers all the comforting flavors you crave without compromising on vegan principles. Toasted pine nuts and fresh garlic add depth, while a splash of lemon juice provides bright acidity to balance the creamy texture achieved by blending extra-virgin olive oil. Ready in just 10 minutes and perfect for pasta, sandwiches, salads, or as a savory dip, this versatile pesto is easy to customize and freezes beautifully for future use. Ideal for those seeking a plant-based alternative, make this dairy-free basil pesto your go-to condiment for quick and delicious vegan meals!
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Recipe Information
Ingredients
- 2 cups Fresh basil leaves
- 0.5 cups Pine nuts
- 3 tablespoons Nutritional yeast
- 2 Garlic cloves
- 2 tablespoons Lemon juice
- 0.5 cups Extra-virgin olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Water
Instructions
1. Begin by gently washing and drying the fresh basil leaves. This ensures any dirt or residues are removed, enhancing the flavor of your pesto.
2. In a dry skillet over medium heat, lightly toast the pine nuts. Stir frequently until they are golden brown and fragrant, about 3-4 minutes. Remove from heat and let them cool slightly.
3. In a food processor, combine the basil leaves, toasted pine nuts, nutritional yeast, and peeled garlic cloves. Pulse several times until the mixture is coarsely chopped.
4. Add the lemon juice, salt, and black pepper to the food processor. Continue to pulse and then slowly drizzle the extra-virgin olive oil while the processor is running. This will help emulsify the pesto, creating a creamy texture.
5. Scrape down the sides with a spatula to ensure all ingredients are evenly incorporated. Add the water and process again until the pesto reaches your desired consistency. For a smoother pesto, add another tablespoon of water.
6. Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice to suit your preference.
7. Transfer the pesto to an airtight container. It can be stored in the refrigerator for up to a week or frozen for up to 3 months.
Nutrition Facts
Calories |
1594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.6 g | 212% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1201 mg | 52% | |
| Total Carbohydrate | 20.6 g | 7% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 3.2 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 893 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
