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Vegan Pesto
Dive into the vibrant flavors of this vegan pesto, a delightful blend of fresh basil, creamy pine nuts, and zesty garlic. This dairy-free alternative to traditional pesto bursts with herbal goodness, making it the perfect companion for pasta, a savory spread for sandwiches, or a refreshing dip for crisp vegetables. Inspired by the Italian classic, this version embraces plant-based goodness while maintaining the essence of what makes pesto so beloved. With its bright green color and aromatic fragrance, this vegan pesto invites you to explore the rich culinary heritage of Italian cuisine.
Servings: 8
Ingredients
- Fresh basil leaves
- 2 cups, packed
- Pine nuts
- 1/2 cup, toasted
- Garlic cloves
- 2-3, peeled
- Nutritional yeast
- 1/4 cup
- Extra virgin olive oil
- 1/2 cup
- Lemon juice
- 1 tablespoon, freshly squeezed
- Salt
- 1/2 teaspoon, or to taste
- Black pepper
- 1/4 teaspoon, or to taste
Instructions
- In a food processor, combine the packed basil leaves, toasted pine nuts, and peeled garlic cloves.
- Pulse until the ingredients are finely chopped, scraping down the sides as needed.
- While the food processor is running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency. For a thinner pesto, add more oil.
- Add the nutritional yeast, lemon juice, salt, and black pepper. Pulse a few more times to combine and taste to adjust the seasoning if needed.
- Transfer the vegan pesto to a jar or container and refrigerate until ready to use. It can be stored for up to a week.
- Serve the vegan pesto tossed with pasta, as a spread on sandwiches, or as a dip for fresh vegetables.
Dietary Information
Servings: 8 • Dish Type: Sauce/Dip • Prep Time: 10 minutes • Calories: 120 • Fat: 10g • Carbs: 5g • Protein: 3g • Sodium: 150mg • Sugar: 0g
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