Vegan Basil Pesto
This Vegan Basil Pesto has all the same bright and herbaceous fresh flavors as classic basil pesto but is vegan and dairy-free! Perfect for tossing with pasta or rice, using as a base for pizza, a dollop on baked potatoes, and so much more!
Servings: 6 servings
Equipment
- 1 Food processor
Ingredients
- 3 cloves garlic
- ¾ cup walnuts or pine nuts
- 4 cups packed cups fresh basil (cut with baby spinach or arugula if you don't have enough basil)
- 3 Tbsp lemon juice
- 2 tsp nutritional yeast
- ½ tsp salt
- ¼ cup olive oil + more for creamier pesto
Instructions
- Remove and discard any thick stems from the basil.
- Fit the food processor with the chopping blade. Add ¾ cup walnuts or pine nuts and 3 cloves garlic and process until finely chopped. Add 4 cups basil leaves, 3 Tbsp lemon juice, 2 tsp nutritional yeast, and ½ tsp salt. Process until everything is finely chopped and a paste consistency, stopping to scrape the sides with a rubber spatula.
- Remove the blade and stir in ¼ cup of olive oil using a rubber spatula. Add more for a creamier pesto. Taste, adding anything more it may need. Use immediately (pesto is best used fresh) or store in an airtight container for up to 3-4 days, stirring before use.