Print

Vegan Pesto

  • Author: Simple Vegan Blog
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1/2 cup (8 tbsp) approximately 1x
  • Category: How to, sauce
  • Cuisine: Vegan, Italian

Vegan pesto, a delicious Italian sauce, made in 5 minutes with nutritional yeast instead of cheese, and a healthy and light plant-based alternative.

Vegan Pesto
Did you make this recipe?
Leave us a review

Ingredients

  • 1 cup fresh basil leaves (about 0.7 oz or 20 g), large stems removed
  • 1/4 cup extra virgin olive oil (4 tbsp)
  • 2 tbsp nutritional yeast
  • 2 tbsp pine nuts (raw or toasted)
  • 1 tsp lemon juice (optional)
  • 1 clove of garlic
  • Dash of salt
  • Dash of ground black pepper

Instructions

  1. Add all the ingredients to a bowl and blend with an immersion blender until smooth. You can also use a food processor (or even a regular blender) instead, but I prefer to use an immersion blender because it’s easier to clean.
  2. Serve immediately or keep it in an airtight container in the fridge for 5-7 days. Pesto is delicious on bread, or with pasta, rice, potatoes, etc.

Nutrition

  • Serving Size: 1 tbsp
  • Calories: 91
  • Sugar: 0.6 g
  • Sodium: 22 mg
  • Fat: 8.8 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 2 g
  • Fiber: 0.9 g
  • Protein: 2.2 g