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Vegan Pesto

A quick, delicious, and dairy-free pesto recipe that is perfect for pasta, dips, and spreads.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Dip, Sauce, Spread
Cuisine: Italian, Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup fresh basil leaves Use fresh basil for the best flavor.
  • 2 cloves garlic Adjust quantity based on your taste.
  • 1/2 cup nuts (cashews, walnuts, or sunflower seeds) Use any nuts you have on hand.
  • 1/4 cup olive oil Add more if the pesto is too thick.
  • 1 tablespoon lemon juice Fresh lemon juice adds a nice zing.
  • 1 tablespoon nutritional yeast Adds a cheesy flavor.
  • to taste salt Season as desired.

Method
 

Preparation
  1. In a blender or food processor, add the basil, garlic, nuts, olive oil, lemon juice, nutritional yeast, and salt.
  2. Blend until smooth, adding more oil or a bit of water if the pesto is too thick.
  3. Taste and adjust seasoning as necessary.

Notes

For a nut-free version, replace nuts with sunflower seeds or pumpkin seeds. Pesto can be frozen in ice cube trays for future use. If it looks a little brown after a day in the fridge, just stir it to refresh it.