Easy Vegan Pesto
Creamy vegan pesto that can be used for a variety of meals and tastes delicious!
Ingredients
- 75 g fresh basil leaves
- 70 g extra virgin olive oil
- 25 g almonds
- 1 ½ tbsp nutritional yeast
- 1 garlic clove, roughly chopped
- 1 tbsp lemon juice
- 1/4 + 1/8 tsp salt
- 1/8 tsp white pepper
Instructions
In a food processor or small blender
- Give the basil a rinse and lightly pat dry with a towel.
- To a food processor or small blender, add the basil, oil, almonds, nutritional yeast, garlic, lemon juice, salt and pepper.Alternatively, the oil can be drizzled in for a creamier pesto.
- Pulse until the pesto is your desired texture.
In a mortar and pestle
- Start by crushing the garlic and nuts until they form a smooth paste.
- Add the basil and salt in batches, waiting until the last batch is well broken down before adding the next.
- Add the nutritional yeast, lemon juice and pepper and mix all together.
- Pour in the oil little by little, mixing well between each addition until you get a creamy emulsified pesto.
Notes
- I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
- You can replace the almonds with any nuts you prefer. If you want a nut-free pesto, simply replace them with pumpkin or sunflower seeds.
- If you don’t have or don’t want white pepper, just replace it with black pepper.
- You can store the pesto in a sealed container in the fridge for a few weeks or portion it out in an ice cube tray in the freezer. Once the cubes are frozen, store them in a tightly sealed bag.