Fresh Vegan Pesto

Fresh Vegan Pesto

Yields1 Serving
Produce
 2 cups Fresh Basil
 3 Large Cloves of Garlic, Peeled
 1 tbsp Lemon Juice
Dry Goods
  cup Pine Nuts
Oil & Spices
 ¼ cup Olive Oil
 4 tbsp Nutritional Yeast
 ¼ tsp Salt, Plus More To Taste
  tsp Pepper, Plus More To Taste
Misc
 36 tbsp Water
1

Combine the basil, nuts, garlic, lemon juice, nutritional yeast, olive oil, and sea salt in a blender until a paste forms.

2

Add 1 tbsp of water, a little at a time until the desired consistency is reached - a thick but pourable sauce.

3

Taste and adjust the flavor of the sauce as needed. Feel free to add more salt & pepper for flavor, garlic for bite, or nutritional yeast for more of a cheesy flavor.

Tips
4

You can also use this recipe to make a pesto sauce for grilling & roasting veggies. I like to add pesto to my potatoes. Simply thin out the sauce with 2 to 3 more tablespoons of olive oil until the sauce has the consistency of a loose paste. Store leftovers in the fridge up to a week.

Ingredients

Produce
 2 cups Fresh Basil
 3 Large Cloves of Garlic, Peeled
 1 tbsp Lemon Juice
Dry Goods
  cup Pine Nuts
Oil & Spices
 ¼ cup Olive Oil
 4 tbsp Nutritional Yeast
 ¼ tsp Salt, Plus More To Taste
  tsp Pepper, Plus More To Taste
Misc
 36 tbsp Water

Directions

1

Combine the basil, nuts, garlic, lemon juice, nutritional yeast, olive oil, and sea salt in a blender until a paste forms.

2

Add 1 tbsp of water, a little at a time until the desired consistency is reached - a thick but pourable sauce.

3

Taste and adjust the flavor of the sauce as needed. Feel free to add more salt & pepper for flavor, garlic for bite, or nutritional yeast for more of a cheesy flavor.

Tips
4

You can also use this recipe to make a pesto sauce for grilling & roasting veggies. I like to add pesto to my potatoes. Simply thin out the sauce with 2 to 3 more tablespoons of olive oil until the sauce has the consistency of a loose paste. Store leftovers in the fridge up to a week.

Fresh Vegan Pesto
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