Best Vegan Basil Pesto
This is the best vegan basil pesto ever and so incredibly easy to make! It’s super creamy, flavorful, smooth, and herbaceous. You can add it to pasta, bread, pizza, grain bowls, or roasted veggies. It adds delicious flavor to any meal and you just can’t go wrong with a classic basil pesto.
To make this vegan pesto, all you have to do is put everything in the food processor! It’s that easy and you will never want to buy store bought pesto again! Traditional pesto has parmesan cheese, but in this vegan pesto, you won’t even miss the cheese. The nutritional yeast gives it that cheesy and savory flavor. I used walnuts instead of pine nuts in this pesto just because it’s cheaper. However, feel free to use pine nuts, cashews, brazil nuts, and even pumpkin seeds.
Pesto is supposed to have oil in it to keep it nice and smooth. To make it a little healthier, I used half olive oil and half hot water. This gave it the perfect consistency without having to add so much oil to it. You can definitely use all olive oil if you want too!
Everyone needs a good classic basil pesto in their life and this one is truly one of the best! You are going to want to put it on everything. It’s simple, so delicious, and perfect for those busy nights where you just want something good but easy!
If you make this vegan basil pesto, tag me @nutsaboutgreens on Instagram so I can see your creations!
Best Vegan Basil Pesto
Ingredients
- 3 cups basil, packed (about 3.5-4 oz)
- 1/2 cup walnuts
- 1/4 cup nutritional yeast
- 1 tsp sea salt
- fresh cracked black pepper to taste
- 1 lemon juiced
- 1/4 cup extra virgin olive oil
- 1/4 cup hot water
- 1 big clove garlic
Instructions
- Add everything to a food processor and blend until smooth. Scrape down the sides occasionally. Taste and adjust seasonings if needed. You want it pretty salty since the flavor will be diluted when you put it on pasta. Enjoy on pasta, breads, pizza, roasted veggies, grain bowls, etc. Store in an airtight container in the fridge for up to 3-4 days.
