How to make simple vegan pesto sauce. Ready in 5 minutes! Top on your favourite roasted veggies like cauliflower or potatoes, use it to make pesto pasta or top on tofu scramble.
- 2 cups basil tightly packed
- 1/3 cup pine nuts
- 2 cloves garlic
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 1/4 tsp sea salt
- 1/3 cup olive oil
In a food processor with the S-shape blade, add the basil, pine nuts and garlic. Pulse a few times to chop. Then add the lemon juice nutritional yeast and sea salt, pulse again to roughly combine.
Turn food processor to a low speed and drizzle in the olive oil. Continue blending together until mixture is combined, but there is still some texture.
Use pesto to toss with pasta noodles (350g), top on veggies like roasted cauliflower, asparagus and potatoes, spread onto toast, or use it as a salad dressing.
Pesto will keep in the fridge for up to 5 days. Keep in an air-tight container.
Pesto can also be frozen in a freezer safe container for up to 6 months. You can also divide out the pesto into ice cube trays for smaller portions. Transfer to a freezer safe bag once frozen. Let thaw to room temperature before using.
This recipe can also be made using flat leaf parsley, instead of basil, for a parsley pesto! Give it a try!
Nutritional information is for the entire jar of pesto, not per serving.
Calories: 991kcal | Carbohydrates: 13g | Protein: 12g | Fat: 103g | Saturated Fat: 12g | Sodium: 587mg | Potassium: 560mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2532IU | Vitamin C: 16mg | Calcium: 96mg | Iron: 5mg