Vegan Basil Pesto ~
Homemade pesto is easy to make in about 5 minutes with simple ingredients. You’ll never go back to jarred pesto again!
Fresh pesto adds a uniquely lively flavor to all sorts of dishes, including pesto tofu, pizza, pasta, and soups! It’s also a great way to use up excess basil from the garden.
Ingredients for Vegan Basil Pesto:
Fresh Basil – Remove any thick stems and measure the basil leaves by lightly packing them into a measuring cup.
Pine Nuts – Lightly toasting the pine nuts brings out a nice flavor but it’s not necessary. I have also made this pesto with walnuts and it was equally delicious.
Garlic – Fresh is best but if you need to absolutely need a substitute, 2/3 teaspoon of garlic powder will work in a pinch.
Olive oil – Extra virgin olive oil will yield the best tasting pesto.
Vegan Parmesan Cheese – Make sure you’re using the kind of parmesan that is grated and not powdered. My favorite vegan parmesan cheese for grating is the block by Violife.
Salt – Adds flair to the sauce and reduces any bitterness from the fresh basil.
Ground Black Pepper – Adds nice seasoning to the pesto. Adjust the amount to suit your personal taste.
How to make Pesto:
I use a mini food processor to make but a full size processor or even a blender work just as well.
Begin with the basil leaves, pine nuts, and garlic. Pulse until the basil is coarsely chopped.
Then add the olive oil, vegan parmesan cheese, salt, and black pepper.
Blend until the mixture is well combined but still has a little bit of texture.
Recipes with Pesto:
Vegan Basil Pesto
- 2 cups fresh basil leaves packed
- 2 tablespoons pine nuts
- 2 teaspoons garlic minced
- ½ cup olive oil
- ½ cup vegan parmesan cheese grated
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Into a food processor, add the basil leaves, pine nuts, and garlic. Pulse until the basil is coarsely chopped.
- Add the olive oil, vegan parmesan cheese, salt, and black pepper. Pulse until the mixture is well blended but still has a little bit of texture.