My Very Favorite Vegan Basil Pesto Recipes
MY VERY FAVORITE VEGAN BASIL PESTO RECIPE
Think pesto needs parmesan in order to have flavor? Think again! This versatile, vibrant pesto proves the point.
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 8
Steps:
- Place basil, pine nuts, nutritional yeast, garlic, lemon juice, thyme (if using), salt, and 1/2 cup olive oil in your high-speed blender (I use and recommend a Vitamix). Blend until a bit of a paste forms, drizzling in more olive oil as necessary until your pesto reaches the consistency you like. Taste and add additional salt if desired.
- Store in an airtight container in the refrigerator for up to 5 days or freeze for up to several months.
Nutrition Facts : ServingSize 2 tablespoons, Calories 144 kcal, Sodium 48 mg, Fat 14 g, SaturatedFat 2 g, Carbohydrate 3 g, Fiber 1 g, Protein 3 g
VEGAN BASIL PESTO
The combination of smoked almonds, pistachios and green tea gives a depth of flavor that cheese would normally provide, making this a great vegan condiment for pasta or crostini. Freeze leftovers in an ice cube tray and store for up to one month.
Provided by Food Network Kitchen
Time 15m
Yield 8 servings (Makes 1 cup)
Number Of Ingredients 8
Steps:
- Add the basil, almonds, pistachios, tea, garlic, 3/4 teaspoon salt and lemon zest to a food processor. Cover and pulse a few times.
- Drizzle in the oil while pureeing; continue to process until the mixture makes a coarse pesto. Add salt to taste.
Nutrition Facts : Calories 130 calorie, Fat 12 grams, SaturatedFat 1.5 grams, Sodium 230 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 3 grams, Sugar 1 grams
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- Optional – blanch the basil (see Tip above): Bring a few cups of water to boil in a medium saucepan. Add the basil leaves. Cook for 5-10 seconds, then immediately drain the leaves and rinse under cold water until no longer hot, or use a slotted spoon to grab the basil from the hot water and transfer them to an ice bath. Dry the basil well before using.
- To toast pine nuts: Heat a skillet over medium heat. Once hot, add the pine nuts and toss occasionally to prevent burning, until they are golden and release a nutty aroma, about 4-6 minutes.
- Add the toasted pine nuts to a food processor and blitz until you have a fine crumb. Add the basil (blanched or raw), garlic, lemon zest, lemon juice, salt, black pepper to taste, and nutritional yeast (if using). Blend until a paste forms, scraping down the sides as you go along.
- With the motor running, stream in the extra virgin olive oil to start to form a sauce. Scrape down the sides again, and stream in more oil as needed until you have a smooth yet thick texture. If the pesto is still not smooth enough but you don’t want to add more oil, add a spoon of water at a time until the sauce comes together. Taste for seasonings, adding more salt, lemon, garlic, or nutritional yeast as needed.
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- To a food processor or small blender, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.
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