Vegan Pesto
- Total time
- 10 minutes
- Calories
- 140 kcal
- Protein
- 3 g
- Serves
- 8 (2 tablespoons each)
This vegan pesto blends fresh basil, toasted walnuts, lemon, garlic, and nutritional yeast into a bright sauce without Parmesan. It makes one cup in 10 minutes, with a measured two-tablespoon portion for stirring into a complete meal or using as a finishing sauce.
Fasting fit
Use a 2-tablespoon portion as a sauce alongside a complete main dish; pesto on its own is not a meal.
Nutrition per serving
- Calories
- 140 kcal
- Protein
- 3 g
- Carbs
- 2 g
- Fat
- 14 g
- Fiber
- 1 g
Estimated from the listed ingredients.
- Prep
- 10 minutes
- Cook
- No-cook
Ingredients
- 2 packed cups (50 g) fresh basil leaves, large stems removed
- 1/2 cup (55 g) walnuts, toasted and cooled
- 1/4 cup (20 g) nutritional yeast
- 2 tablespoons lemon juice
- 1 small garlic clove, roughly chopped
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/3 cup (80 ml) extra-virgin olive oil
- 1 to 3 tablespoons cold water, as needed
Before you start
- This recipe contains tree nuts. For a nut-free pesto, use 1/2 cup toasted sunflower seeds; the flavor is more seed-forward and the nutrition estimate will change.
- Nutritional yeast supplies the savory, cheese-like note. Do not replace it with dairy cheese if the finished pesto needs to remain vegan.
- Use a food processor or high-speed blender. If using a blender, stop and scrape down the sides often so the basil does not overheat.
Instructions
- Add the basil, walnuts, nutritional yeast, lemon juice, garlic, salt, and pepper to a food processor. Pulse until the mixture is finely chopped.
- With the machine running, slowly pour in the olive oil. Stop and scrape down the bowl once or twice.
- Add 1 tablespoon cold water and process until the pesto is spoonable but still textured. Add up to 2 more tablespoons water only if needed.
- Taste and adjust with salt or lemon juice. Transfer to a jar and press the pesto level before storing.
Meal prep, storage, and reheating
Refrigerate pesto in a sealed jar for up to 4 days. Press parchment or a thin layer of olive oil directly on the surface to limit browning. Freeze 2-tablespoon portions in an ice-cube tray, then transfer the frozen portions to a container for up to 2 months. Thaw in the refrigerator; do not boil pesto, which dulls its fresh basil flavor.