Vegan Pesto

I am a proud pesto addict! As a graduate I used to work in Rome every month and there was nothing like fresh pesto on everything. There are a few vegan Pestos out there but this is my go-to version. Each time I have this pesto it takes me back to my working days of Rome watching the world go by whilst indulging in fresh healthy and delicious food. You can use this Vegan Pesto  for sauces, soups, salads, pasta, pizza, and more!

Pesto is a sauce that is believed to have originated in the Liguria region of northwestern Italy. It’s thought that it may have evolved from a 13th century from the tradition of using aromatic herbs in the Middle Ages. The base is fresh basil, pine nuts, with a splash of lemon juice for acidity and brightness. For that cheesy flavour, I use nutritional Yeast Flakes use the best extra virgin olive oil it does make a difference and water. 

bhavesh I am a proud pesto addict! As a graduate I used to work in Rome every month and there was nothing like… Italian Vegan Pesto European Print This

Prep Time: 5 minutes Cooking Time: 5 minutes 5 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups packed fresh basil (large stems removed)
• 3 Tbsp pine nuts or walnuts (if nut-free, try sunflower seeds!)
• 2 Tbsp lemon juice
• 3-4 Tbsp nutritional yeast flakes
• 1/4 tsp sea salt (to taste)
• 2-3 Tbsp extra virgin olive oil
• 3-6 Tbsp water add more if needed.)

Instructions

 

1. Add the basil, nuts, lemon juice, nutritional yeast, and sea salt to a blender and on high until a loose paste forms.
2. Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed.
3. Add 1 Tbsp (15 ml) water at a time until the desired consistency is reached – a thick but pourable sauce
4. Add nutritional yeast 
5. Add salt 
6. Add lemon juice and your pesto is ready!