2 cups fresh basil, washed and dried
3 large garlic cloves, peeled
3/4 cup pine nuts
Juice of half a lemon
1 tsp salt
1/4 cup extra virgin olive oil (or more to desired consistency)
3 tbsp nutritional yeast
1. In a food processor, add the garlic cloves, pine nuts, and lemon juice.
2. Pulse the ingredients in the food processor until you achieve a creamy consistency, but with a little bit of texture remaining for that perfect pesto texture.
3. Add 2 cups of fresh basil leaves, 1 teaspoon of salt, 1/4 cup of olive oil, and 3 tablespoons of nutritional yeast into the food processor.
4. Blend the mixture until everything is combined, but still a bit chunky. This will give your pesto a nice texture with visible pieces of basil.
5. If you prefer a smoother and runnier pesto, you can add more olive oil while blending. Adjust the amount to achieve the desired consistency.
6. Once your vegan pesto reaches the desired consistency, it's ready to serve! You can enjoy it with pasta, use it as a topping for veggies, incorporate it into soups, toss it with salads, or even spread it on crackers for a delicious snack.
7. Any leftover pesto can be stored in an airtight container in the refrigerator for up to 1 week. Allow to come to room temperature if serving as a dip or spread. Add extra virgin olive before serving.
Feel free to adjust the seasoning to your taste, and don't be afraid to experiment with other herbs or ingredients to customize the flavor to your liking. Enjoy your homemade vegan pesto!