Vegan Pesto Recipe: Simple and Just as Good

2nd July 2017

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I have always been somewhat annoyed at the fact that we are neglected when it comes to vegan pesto. Even Ireland’s second most enthusiastic twins, The Happy Pear, who usually lead the charge on a plant-based diet neglect to mention that their main pesto contains cheese.

Pesto has been a staple throughout my life, especially throughout college when “pesto pasta” became everyone’s specialist subject. When I first turned vegan, there was a definite pesto shaped hole left in my diet but I quickly learnt that it was easy to make and far tastier than the pre-packed alternatives.

A vegan pesto can be just as good as a non vegan version. Our old friend nutritional yeast makes a welcome return to make up for the loss of parmesan and does a great job of filling in with some salt bulking up that savoury flavour. Add in some sundried tomatoes if you want to go for more of a red pesto but for this I kept things simple.

I stripped down two basil plants for this recipe but feel free to make a smaller batch or alter the recipe to work with what you have. It’s a very versatile recipe and it’s hard to go wrong when you’re using fresh basil. Serve with some garlic bread or whatever really takes your fancy. I’ll have some more recipes using it up soon!

Print Recipe
Vegan Pesto
vegan pesto jar
Course Side
Prep Time 10 minutes
Servings
small kilner jar
Ingredients
  • 75 grams basil leaves some stems are fine but remove any big ones
  • 1 clove garlic finely chopped
  • 5 tsp nutritional yeast
  • 1/2 tsp salt
  • 120 ml olive oil
  • 50 grams nuts pine nuts/walnuts/peanuts or a mix will work fine
Course Side
Prep Time 10 minutes
Servings
small kilner jar
Ingredients
  • 75 grams basil leaves some stems are fine but remove any big ones
  • 1 clove garlic finely chopped
  • 5 tsp nutritional yeast
  • 1/2 tsp salt
  • 120 ml olive oil
  • 50 grams nuts pine nuts/walnuts/peanuts or a mix will work fine
vegan pesto jar
Instructions
  1. Crush/chop the nuts into small pieces
  2. Add all the ingredients to a blender and blend well on a high speed for 3-5 minutes. Add more olive oil if needed.
  3. Store in a jar and use within the next 2-3 days.

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