How to Make Vegan Pesto

Ivan Solis

This is definitely not your ordinary pesto sauce. Rather than making it with parmesan, which most standard pestos call for, I swapped in nutritional yeast. Nutritional yeast adds a cheesy zest to any food and is full of vitamins and important minerals—plus it’s a great source of fiber and protein and is low in fat.

Poosh your pasta or dipping sauce to the limit with this totally delicious vegan twist on pesto. It’s quick to make (I often whip it up while the pasta is boiling) and it tastes great chilled, too. In our home, we even dip sliced cucumbers, carrots, and radishes into the flavorful sauce.

Follow the simple recipe below:

Ivan Solis

Vegan Pesto

Recipe Type:Sauce

Dietary Info:Gluten-Free and Vegan

Serving Size:5-7 servings

Total Time:10 min.

Ingredients:

2 cups organic basil leaves, destemmed
3 tablespoons extra virgin olive oil
3 cloves of peeled garlic
3 tablespoons pine nuts
1 tablespoon water
3 tablespoons nutritional yeast
1 teaspoon salt (more or less to taste)

Instructions:

1. Add basil leaves to a small food processor.
2. Add olive oil, garlic, water, pine nuts, nutritional yeast, and salt to taste.
3. Blend well. Pause and scrape down the sides of the food processor with a spatula.
4. Blend until mixed completely. If too thick, add one more tablespoon of water.
5. Add to any dish for extra flavor.
6. Store in a glass food container for up to a week in the fridge.

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