Description
This vegan pesto tastes just like the classic Pesto Alla Genovese recipe- but secretly dairy free and vegan. Only 5 ingredients, a blender, and NO vegan cheese nor nutritional yeast are all you need for the most fresh, flavorful vegan pesto!
Ingredients
- 8 cloves garlic
- 1/3 cup pine nuts, walnuts or cashews
- 2 cups fresh basil, stems on
- Juice from 1 lemon
- 1/2 cup high quality extra virgin olive oil
- 1/2 teaspoon sea salt, or more to taste
Instructions
- Add all ingredients to a food processor or blender.
- Blend until creamy, and season to your liking!
- Use immediately in your recipe, and check the blog post for how to properly store vegan pesto for later and further storage tips. Enjoy!
Notes
No pine nuts: You can swap in cashews or walnuts for the pine nuts.
Nut-free: Swap in pumpkin seeds or sunflower seeds or hemp seeds.
Refrigerator: You can place your vegan pesto in the fridge once you’ve sealed it in an airtight jar. I recommend pouring about 1-2 tablespoons of olive oil on top of the pesto in the jar before closing it. This will help to prevent the basil from oxidizing in the fridge. Your pesto will last for about 3-4 days in the fridge.
Freezer: Alternatively, you can easily freeze freshly made vegan pesto in ice cube trays. Simply pour the pesto into the ice cream trays and freeze for 3-4 hours. Once frozen, pop the pesto cubes out of the trays and place into an airtight container or bag to freeze for up to 3 months.