Dairy-free Basil Pesto with Pine Nuts
This oil-based vegan pesto is perfect for summer. Whip up a classic pesto pizza or pasta with sun-dried tomatoes. Or pair it with aquafaba mayo to make a delightful pesto spread for paninis.
Adapted from Minimalist Baker
| Yield: 4 servings | Time: 10 minutes |
Preparation
1. Basil stems can be removed for a smoother consistency. To a food processor or small blender, add the basil, nuts, garlic, lemon juice, nutritional yeast, and salt. Blend/mix on high until a loose paste forms.
2. Add olive oil a little at a time. You can also add in water for a thinner pesto (perfect for sauces).
3. Taste and adjust. For additional cheesy flavor, add more nutritional yeast; for nuttiness, more nuts for nuttiness; for more zing, add garlic, and more lemon juice for acidity.
4. This pesto can be served with pasta right away, or stored in a jar or container. To store, make sure to cover with a thin layer of olive oil, seal it, and refrigerate.
Ingredients
2 cups packed (96g) fresh basil
3 Tbsp (25 g) pine nuts
3 large cloves garlic
2 Tbsp (30 ml) lemon juice
3-4 Tbsp (9-12 g) nutritional yeast
1/4 tsp salt
2-3 Tbsp (30-45 ml) extra virgin olive oil