Pesto is an Italian sauce traditionally made from garlic, basil, pine nuts, olive oil, salt and parmesan cheese. Pesto can easily be made vegan by simply replacing the parmesan cheese with nutritional yeast or another cheese-like plant food such as tofu flavored with miso. If you love pesto, you are sure to love this recipe.
- 2 Cups Basil (tightly packed)
- ½ Cup Pine Nuts
- 3 Cloves Garlic
- ½ Cup Olive Oil
- ¼ Cup Nutritional Yeast
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Salt
- Pepper (to taste)
First toast the pine nuts in a skillet until they are lightly browned. It will take about 5 minutes on medium heat, flipping consistently. Then add the pine nuts, garlic, nutritional yeast, and basil to a food processor and begin blending on low speed. Slowly add the oil and pulse until creamy. Then add the lemon juice and pulse again.
Serve on pasta, spread on sandwiches, drizzle over roasted vegetables or bake into bread. Top with fresh ground pepper. This pesto sauce can spice up almost any dish. For an extra touch, top the dish with sun dried tomatoes—they pair beautifully with pesto.
Note: Raw pine nuts can be pricey, but you should be a be able to find the best price by looking in the bulk section of your natural foods store.