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Ultimate Creamy Vegan Basil Pesto

A close-up, brightly lit bowl filled with thick, vibrant green Vegan Basil Pesto.
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Make a bright green, dairy-free basil pesto using nutritional yeast for a cheesy flavor. This recipe includes a nut-free option.

Ingredients

Scale
  • 2 cups fresh basil leaves, packed
  • 1/2 cup raw pine nuts or walnuts (use sunflower seeds for nut-free)
  • 1/2 cup nutritional yeast
  • 2 cloves garlic
  • 1/2 cup extra virgin olive oil, plus more if needed
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. If using pine nuts or walnuts, lightly toast them in a dry skillet over medium heat for 3 to 5 minutes until fragrant. Let them cool completely.
  2. Place the basil leaves, toasted nuts (or seeds), nutritional yeast, garlic, lemon juice, salt, and pepper into a food processor.
  3. Pulse several times until the ingredients are coarsely chopped.
  4. With the food processor running, slowly drizzle in the olive oil through the feed tube until the mixture forms a thick, smooth paste. Stop and scrape down the sides as needed.
  5. Taste the pesto and adjust salt or lemon juice if necessary. If the pesto is too thick, add a little more olive oil, one tablespoon at a time.
  6. Use immediately or store according to the notes below.

Notes

  • For the best flavor and color, use fresh, bright green basil and high-quality extra virgin olive oil.
  • To store, transfer the pesto to an airtight container. Press plastic wrap directly onto the surface of the pesto to prevent browning, then seal the container. Refrigerate for up to one week.
  • For longer storage, freeze the pesto in ice cube trays and transfer the frozen cubes to a freezer bag. Frozen pesto lasts for up to three months.
  • Serve this pesto tossed with hot pasta, spread on sandwiches, mixed into salad dressings, or used as a dip for raw vegetables.

Nutrition

Find it online: https://eatableempress.com/vegan-basil-pesto-recipe-dairy-free/