Vegan Pesto
This vibrant Vegan Pesto is a burst of fresh, herbaceous flavor that comes together in just 5 minutes. Creamy, nutty, and bright, it’s a versatile sauce that elevates pasta, sandwiches, or roasted veggies with minimal effort.
Equipment
- food processor
Ingredients
- ½ cup toasted pine nuts or pepitas
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- ¼ teaspoon sea salt
- Freshly ground black pepper
- 2 cups fresh basil leaves
- ¼ cup extra-virgin olive oil more for a smoother pesto
Optional Add-ins
- Nutritional yeast
- Capers
- Sun-dried tomatoes
Instructions
- In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.
- Add the basil and pulse until combined.
- With the food processor running, drizzle in the olive oil and pulse until combined.
- For extra cheesy flavor, add 1 tablespoon nutritional yeast. For brinier flavor, add 2 teaspoons capers. For more umami, add 2 oil-packed sun-dried tomatoes. Briefly pulse to combine. Taste and adjust, adding more nutritional yeast, capers, or sun-dried tomatoes, as desired. For a smoother pesto, add more olive oil.
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