A perfectly simple, easy vegan basil pesto recipe. Basil pesto brights up any dish but is perfect on pasta or pizza. A dairy-free pesto for every day but the flavors are anything but ordinary.
Pesto is one of those easy sauces that doesn’t require hours standing over the stove but packs on bunches of flavor. Everyone has their own version of the perfect pesto, but this is our favorite vegan basil pesto.
It is one of our favorite no-cook sauces…. you can check out the rest here. We use it over gluten free pasta, spaghetti squash, grilled eggplant but most often just on some fresh garden tomatoes.
How to Make Vegan Basil Pesto
Vegan Basil Pesto is simple to make. The key is to place all the ingredients into your food process EXCEPT the olive oil. This is one of the few times where I am convinced nutritional yeast really does make a cheesy difference, but certainly you can skip it.
Give it a few good pulses to break up the basil leaves, pine nuts, and garlic. The picture below gives a great in process view of the basil breaking down.
Only once everything is all minced up can you begin to slowly drizzle in the olive oil. If using as a pizza spread, go light on the oil. If coating pasta you may want to add a little more.
What is your favorite way to serve up vegan basil pesto? Let us know int he comments below!!!
Easy Vegan Basil Pesto
- 3 c basil leaves, light packed remove large stems
- 1/4 c pine nuts, lightly toasted
- 1 Tbsp lemon juice
- 1/2 tsp nutritional yeast
- 1/4-1/2 c olive oil
- salt & pepper, to taste
- Place basil, pine nuts, lemon juice nutritional yeast, a pinch of salt and a few grinds of fresh black pepper into a blender or food processor. Pulse for 30 seconds to break up the mixture. Turn the blender on high and drizzle in 1/4 cup of olive oil. Taste for salt and pepper.
- Additional oil can be added to thin down the dressing. Perfect if making a pasta sauce.