Pesto is such a versatile and flavorful addition to many dishes. This pesto is vegan, tastes delicious and it is really easy to make.
This pesto used two different greens, basil and arugula. I’ve replaced the traditional cheese with nutritional yeast to give it that salty and nutty flavor we expect.
If you are also looking for something that is nut free, you can use hemp seeds instead of the pine nuts in this recipe.
Here’s what you’ll need:
You will need a food processor or blender and just a few ingredients to make this tasty pesto.
- Herbs – Basil & Arugula
- Olive Oil
- Lemon
- Garlic
- Pine Nuts
- Nutritional Yeast
- Salt
- Pepper
Making the recipe:
Start by placing the greens in the bottom of your food processor.
Mince the garlic and add to the greens, along with the oil, lemon juice and seasonings. Top with the pine nuts. Give the pesto a whirl until it is well blended.
Next, you will want to add the nutritional yeast to the pesto and give it another spin to blend it together well.
Vegan Pesto
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 1x
- Category: Sauces & Marinades
- Method: Food Processor
- Diet: Vegan
Description
Pesto is such a versatile and flavorful addition to many dishes. This pesto is vegan, tastes delicious and it is really easy to make.
Ingredients
- 2 cups basil
- 1 cup baby arugula
- 2 cloves garlic, rough chopped
- 1/3 cup pine nuts
- 1/2 cup olive oil (organic, extra virgin, cold pressed)
- 1/4 tsp. sea salt
- 1/4 tsp. black pepper
- 2 Tbsp. nutritional yeast
- 1 Tbsp. lemon juice, freshly squeezed
Instructions
- Place all of the ingredients but the nutritional yeast in the food processor and blend until creamy
- Add the nutritional yeast and give it a few more spins to incorporate the yeast
Notes
Store any unused portions of pest in ice cube trays in your freezer. Pull them out to thaw in the refrigerator before using the pesto.
If you don’t like arugula, add another cup of basil or a cup of spinach instead.
Use hemp seeds in place of the pine nuts for a nut free option,
This pesto is great on pasta or on top of chicken breasts or white fish baked in the oven with fresh tomato slices