I’ve been on the search for a great vegan alternative, and after some months of trying recipes and tweaking ones I found online, I found a perfect Vegan Pesto Recipe that I have been making over and over again. Weirdly, before turning vegan, I would never have considered making my own pesto. But I have to say, this tastes WAY better than any jar pesto I’ve ever had! It could be the fresh basil, or it could be the satisfaction of making it myself – I don’t know.
Also, as a side note, this recipe was adapted from others I’ve seen online. I did some research from ‘traditional’ pesto as well for reference. I also chose to use walnuts instead of pine nuts. They still provide a great nutty flavour, but don’t cost the blood of your first born. Seriously though, pine nuts are so expensive!
- 2 cups of fresh basil
- 1/3 cup walnuts
- 1/2 cup Extra Virgin Olive Oil
- 1 Tbsp minced garlic
- 3 Tbsp Nutritional Yeast
- Salt & Pepper to taste
- Combine all ingredients into your food processor.
- Adjust flavours if required.
- Add to cooked pasta.
- This keeps in the fridge for one week after preparation.
Seriously, can you believe it’s that easy? I’ve been making it all the time, and normally can get four pasta servings out of this recipe. The nutritional yeast adds that delicious cheesy flavour, without harming any animals in the process.
Let me know if you end up trying this Vegan Pesto Recipe!
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