Easy Vegan Pesto (5 minutes!)

By Minimalist Baker · minimalistbaker.com

Makes 16 (1-Tbsp servings)

5 min

A quick dairy-free basil sauce made with nuts, garlic, lemon, and nutritional yeast, blended to a thick pourable consistency.

2 cups / 50 g packed fresh basil (large stems removed)	Blend basil, nuts, garlic, lemon, yeast & salt until loose paste	Stream in oil, add water 1 Tbsp at a time to reach thick pourable consistency	Taste & adjust flavor (yeast, salt, nuts, garlic, or lemon)
3 Tbsp / 30 g pine nuts or walnuts (if nut-free, try sunflower seeds!)
3 large cloves garlic, peeled
2 Tbsp / 30 ml lemon juice
3–4 Tbsp / 20–25 g nutritional yeast
1/4 tsp / 1.5 g sea salt (plus more to taste)
2–3 Tbsp / 30–45 ml extra virgin olive oil
3–6 Tbsp / 45–90 ml water (plus more as needed)

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