Most Enjoyable Vegan Pesto Recipe
This vegan pesto sauce recipe is one of my favorite sauce recipes ever, the process is simple, quick with and amazing and rich product.
Equipment
- Food processor Or high-speed blender
- Measuring cups and spoons
- Silicone spatula
Ingredients
- 2 cups fresh basil leaves packed
- 1/2 cup raw cashews or walnuts, pine nuts, or almonds
- 2 garlic cloves
- 1/2 cup extra virgin olive oil
- 1/4 cup nutritional yeast
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon freshly ground black pepper
- 2-4 tablespoons water as needed for consistency
Instructions
Prepare the Ingredients:
- Wash and dry the basil leaves thoroughly. Peel the garlic cloves.
Blend the Pesto:
- In a food processor or blender, combine the basil, cashews, garlic, nutritional yeast, salt, pepper, and lemon juice. Pulse until coarsely chopped.
Add Olive Oil:
- With the machine running, slowly drizzle in the olive oil until the mixture is well combined and creamy.
Adjust Consistency:
- Add water, one tablespoon at a time, until you reach your desired consistency — thicker for spreading, thinner for drizzling.
Taste and Season:
- Taste and adjust salt, pepper, or lemon juice as needed.
Nutrition
Calories: 120kcal
Tried this recipe?Let us know how it was!