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Vegan Pesto - just 5 minutes to make, this vegan pesto recipe couldn't be simpler or more tasty! And so verstatile - stir through pasta, liven up potato salad, swirl through a vegan cheese sauce to top a lasagne, so many possibilities! #veganpesto #pestopasta #pestorecipe #basilpesto | Recipe on thecookandhim.com

Vegan Pesto Recipe

Prep: 5 mins | Cook: 0 mins | Total: 5 mins | Quantity: 1 small jam jar

Ingredients

  • 2 cups (20g / 2 large handfuls) fresh basil leaves
  • 1/2 lemon – juice only
  • 1/3 cup (50g) pine nuts
  • 3-4 cloves garlic – peeled
  • 1 tsp salt
  • 2 tblsp nutritional yeast
  • 1/4 cup (50ml) oil – I use either olive, avocado or macadamia nut oil
  • Food processor or blender – I used this Magimix

Instructions

  1. Simply put all the ingredients into your food processor bowl or blender cup and whizz until smooth and creamy!
  2. Spoon into a clean glass jar and store in the fridge (see note)

Notes

  • Pesto is something I use very regularly so it doesn't tend to last long! It should keep happily in the fridge for a couple of weeks and maybe sterilising the storage jar before using will help prolong its life!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/easy-vegan-pesto-recipe/