Easy Vegan Pesto
| Total time: | 5 minutes |
| Prep time: | 5 minutes |
Basil Pesto is easy to make and Vegan Basil Pesto is just as simple. Just a few ingredients and a food processor make it simple and quick!
Ingredients
- 2 garlic cloves
- 2 cups tightly packed basil
- 1/2 cup walnuts or pine nuts
- 1/2 cup extra-virgin olive oil, divided
- 3 tablespoons nutritional yeast
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
Directions
- In the bowl of a food processor add garlic and pulse until coarsely chopped.
- Add pine nuts and basil and continue processing by pulsing until the ingredients are finely chopped.
- With food processor running on a slow speed, slowly drizzle in the half of the olive oil (1/4 cup) oil until combined into a smooth paste.
- Using a rubber spatula transfer the pesto to a separate bowl and stir in the remaining olive oil, nutritional yeast, and lemon juice.
- Add salt and pepper, to taste.
Fresh pesto can be stored in an air tight container topped with a bit of olive oil for up to 5 days. Alternately, you can put the pesto into ice cube trays, pop them out when frozen, and put into a freezer safe container for individual portions.
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