Vegan Pesto – Simple Vegan Blog

0
158

Vegan pesto, a delicious Italian sauce, made in 5 minutes with only 8 ingredients. It’s tasty, healthy, and so easy to prepare!

Photo of a little glass of vegan pesto decorated with basil leaves

This vegan pesto is one of those things you can eat with pretty much everything: on toasts, as a salad dressing, with pasta, rice, potatoes, veggies, legumes… It’s so delicious it actually goes well with lots of dishes!

This vegan version of the classic pesto is made with olive oil, fresh basil, pine nuts, garlic, salt, and nutritional yeast, among other ingredients. However, although I love extra virgin olive oil, it has a strong flavor, so feel free to use other oils if you’re not used to it.

Besides, you can customize this recipe with ingredients like ground black pepper and some lemon juice as well. Some people add lemon zest too, but I like it better without it.

This vegan pesto is ready in 5 minutes and only requires 8 simple ingredients. To make it you need a food processor, a regular blender, or an immersion blender. It is so tasty!

How to make vegan pesto – Step by step

Step-by-step photos of how to make vegan pesto
  • Add all the ingredients into a bowl (photo 1) and blend with an immersion blender until smooth (photo 2). You can also use a food processor or a regular blender.
  • Serve immediately.

Pro tips

  • I used an immersion blender because it’s easier to clean, although you can also make your vegan pesto with a regular blender or a food processor.
  • You can substitute basil for spinach or any other leafy green you have on hand.
  • Feel free to replace garlic powder with fresh garlic.
  • If you don’t have or don’t want to use nutritional yeast, you could make this recipe with vegan Parmesan cheese instead.
Photo of 3 slices of bread with some vegan pesto spread over them

How to serve vegan pesto

Vegan pesto goes really well with plenty of different dishes. You could simply use it as a spread over some toasts, veggies, or pasta.

However, if you’d like a more elaborate recipe, you could try it with things like vegan pesto hummus, vegan pesto, hummus, avocado sandwich, or vegan pesto bruschetta. Go ahead and get creative, this vegan pesto will make your meals be something else!

How long will this vegan pesto keep?

It’s important to store it properly. Just make sure to keep it in an airtight container in the fridge and it will last for 5-7 days.

Can I make vegan pesto without pine nuts?

Of course! If pine nuts are too expensive in your area, this vegan pesto recipe will also work with any other nut, such as walnuts or almonds.

Looking for more vegan pesto recipes?

Side shot of a little glass of vegan pesto decorated with basil leaves

Did you make this vegan pesto recipe?

Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOKINSTAGRAM, and PINTEREST. I’d love to see what you cook!

Print

Square photo of a little glass of vegan pesto

Vegan Pesto

  • Author: Iosune
  • Prep: 5 mins
  • Total: 5 mins
  • 1/2 cup (8 tbsp) approximately 1x
  • How to, sauce
  • Italian
  • Vegan

Servings 1/2 cup (8 tbsp) approximately 1x

Scale Tap or hover over number to scale servings

Vegan pesto, a delicious Italian sauce, made in 5 minutes with only 8 ingredients. It’s tasty, healthy, and so easy to prepare!

Ingredients

  • 1 cup fresh basil leaves (about 0.7 oz or 20 g), large stems removed
  • 1/4 cup extra virgin olive oil (4 tbsp)
  • 2 tbsp nutritional yeast
  • 2 tbsp pine nuts (raw or toasted)
  • 1 tsp lemon juice (optional)
  • 1 clove of garlic
  • Dash of salt
  • Dash of ground black pepper

Instructions

  1. Add all the ingredients into a bowl and blend with an immersion blender until smooth. You can also use a food processor or a regular blender, although I prefer to use an immersion blender because it’s easier to clean.
  2. Serve immediately over some toasts, as a salad dressing, with pasta, rice, potatoes, veggies, legumes… Or on recipes like vegan pesto hummus, vegan pesto, hummus, avocado sandwich, or vegan pesto bruschetta.
  3. Keep it in an airtight container in the fridge for 5-7 days.

Notes

  • I used an immersion blender because it’s easier to clean, although you can also make your vegan pesto with a regular blender or a food processor.
  • If basil and pine nuts are too expensive or hard to find in your area, you could also use spinach or any other leafy green you have on hand, and any other kind of nuts, such as walnuts or almonds.
  • Feel free to replace garlic powder with fresh garlic.
  • If you don’t have or don’t want to use nutritional yeast, you could make this recipe with vegan Parmesan cheese instead.

Nutrition

  • Serving Size: 1 tbsp
  • Calories: 91
  • Sugar: 0.6 g
  • Sodium: 22 mg
  • Fat: 8.8 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 2 g
  • Fiber: 0.9 g
  • Protein: 2.2 g

Curved “made this” textMADETHISRecipe?

Update Notes: This post was originally published in March of 2019, but was republished with new photos, step by step instructions and tips in July of 2020.



Source link

LEAVE A REPLY

Please enter your comment!
Please enter your name here