Description

This Vegan Basil Pesto recipe is a fresh, creamy, and flavorful dairy-free sauce made with basil, garlic, toasted nuts, olive oil, lemon juice, and nutritional yeast. I love how quickly it comes together and how it transforms simple meals into something special and comforting.

Ingredients

Scale

2 cups fresh basil leaves
1/3 cup pine nuts
3 garlic cloves
1/2 cup olive oil
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Wash and dry basil leaves.
Toast pine nuts lightly in a pan.
Add basil, nuts, garlic, nutritional yeast, salt, pepper, and lemon juice to blender.
Pulse until combined.
Slowly add olive oil while blending.
Blend until creamy but slightly textured.
Taste and adjust seasoning.

Notes

Toast nuts for deeper flavor. Store pesto in a jar with olive oil layer on top. Freeze in small cubes for later use. Add more olive oil for thinner consistency.

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 0.5g
Sodium: 120mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg