Vegan Pesto
This Vegan Pesto is a vibrant, flavorful sauce that elevates any dish! Quick to prepare and packed with nutrients!
Equipment
- Food Processor
- Measuring cups and spoons
- Spatula
- Storage container
Ingredients
- ¾ cup toasted pine nuts or pepitas
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- ½ teaspoon sea salt
- Freshly ground black pepper to taste
- 2 cups fresh basil leaves
- ½ cup extra-virgin olive oil (more for a smoother pesto)
- 2 tablespoons nutritional yeast
- 2 teaspoons capers rinsed
- 2 tablespoons sun-dried tomatoes chopped
Instructions
- Start by toasting your pine nuts or pepitas. Place them in a dry skillet over medium heat. Stir frequently for about 3-5 minutes until they're golden brown and fragrant. Keep an eye on them, as they can burn quickly. Set aside to cool.
- In your food processor, combine the toasted nuts, lemon juice, garlic clove, sea salt, and a few grinds of black pepper. Pulse until the mixture is finely chopped.
- Add the fresh basil leaves and nutritional yeast to the food processor. Pulse several times until the basil is finely chopped and incorporated into the nut mixture.
- With the food processor running, slowly stream in the extra-virgin olive oil until the pesto reaches your desired consistency. If you like a smoother pesto, you can add more olive oil.
- Finally, gently fold in the rinsed capers and chopped sun-dried tomatoes using a spatula. This adds a delightful texture and flavor burst to your Vegan Pesto.
- Taste your pesto and adjust the seasoning as needed. You may want to add a pinch more salt or lemon juice, depending on your taste preferences.
Notes
- Store in an airtight container for up to one week.
- Add a thin layer of olive oil on top to keep it fresh.
- Freeze pesto in ice cube trays for longer storage.