Pesto is the perfect sauce recipe to take advantage of summer's bounty of fresh basil. This classic recipe doesn't contain wheat but does normally have dairy because of the cheese. Adding nutritional yeast in lieu of parmesan cheese is the perfect substitute to make this vegan and gluten free ready.
Store fresh basil like flowers. Put stems in a glass of water on the counter top and loosely cover with plastic bag.
Great ways to have pesto:
- Over pasta
- Over homemade vegan gnocchi
- Over tofu
- Vegan Lasagna
- As salad dressing
- As a pizza topping
How To Make Simple Vegan Pesto
Ingredients
- 2 cups fresh basil remove stems arugula is a great substitution for a peppery kick
- 1/2 cup pine nuts
- 1/2 EVOO olive oil
- 3 tablespoons nutritional yeast
- 2 cloves garlic
- 1 tablespoon lemon juice
- Salt and Pepper to taste
- 2-3 tablespoons of water as needed
Instructions
- Place pine nuts, garlic, nutritional yeast, garlic and lemon in food processor. Pulse until its coarsely ground about 1 minute
- Then add basil with the motor running, add oil in a slow and steady stream until pesto is mostly smooth, about 1 minute
- Taste, add and adjust salt and pepper to taste
- Adding a little olive oil on top of the pesto when storing will help decrease browning. Can also pour into ice cube trays, freeze and store until needed
Tried this recipe?Mention @vgnway or tag #thevgnway!
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The Vgn Way
Adapted from minimalistbaker.com
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