Easy Vegan Pesto (5 minutes!)
5 min
Makes 16 (1-Tbsp servings)
A quick dairy-free basil sauce made with nuts, garlic, lemon, and nutritional yeast, blended to a thick pourable consistency.
| 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) |
| 30 g pine nuts or walnuts (if nut-free, try sunflower seeds!) | |||
| 3 large cloves garlic, peeled | |||
| 30 ml lemon juice | |||
| 3–4 Tbsp / 20–25 g nutritional yeast | |||
| 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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