Vegan pesto is one of my favorite spreads, I love making it whenever I want something full of flavor, creamy, and delicious. It’s easy to make in just 5 min you will have your vegan pesto ready to serve. It uses 6 ingredients, and most of them are cabinet staples.
Whenever I am developing a recipe and veganizing it, I love sticking to the original ingredients as much as possible. I this vegan pesto the only ingredient that is different from the original recipe is the parmesan cheese. Here we are swapping it with nutritional yeast.
Using nutritional yeast is great when you are vegan because it contains B12. Most of the brands of nutritional yeast are fortified, which makes this product rich in a lot of vitamins, especially B12.
How to make it?
In a food processor or blender (a coffee grinder can work too) add all the ingredients and blend everything together. Nutritional yeast is an optional ingredient. The vegan pesto will taste delicious even without it. If you love some cheesiness definitely don’t skip the nutritional yeast.
How Long Can the Pesto Stay?
I always use it on the same day, no pesto leftover in here. 😄 If you want to keep it in your fridge, the vegan pesto can stay for up to 2 weeks. If you want to freeze it can stay for 3 months.
Vegan Pesto Serving Suggestions
I love to serve my pesto on freshly toasted ciabatta bread, topped with cherry tomatoes. You can also add it to any type of pasta and it also goes great with quinoa salads.
Simple 5 min Vegan Pesto
Equipment
- Food processor or blender
Ingredients
- 1/2 cup pine nuts
- 1/2 cup extra-virgin olive oil
- 50 gr basil leaves
- 2 garlic cloves
- 5 tbsp nutritional yeast
- 1 tbs salt
Instructions
- Add all the ingredients in the food processor and blend until it's smooth.
- Transfer it to a smaller bowl.
- To serve, spread the pesto on freshly toasted bread or add it to your pasta. Enjoy!
