Summer is basil’s time to shine. And when you have a rampant harvest, pesto is a must.
The easy-to-make sauce is delicious on everything: Baguettes, bagels, grilled veggies, and pizza, too. We often put it in the tabbouleh we use to supercharge our hikes.
In this vegan version, nutritional yeast replaces Parmesan. Its naturally nuttiness makes it easy to forget the absence of cheese.
Have plenty of basil to spare? Double or triple the recipe, and store it in small containers. The pesto will keep for up to six months in your freezer.
Video below!
Vegan Pesto
- May 23, 2023
- 4-6 servings (enough for 1 lb. pasta)
- Print this
Ingredients
- 2 medium cloves garlic
- 2 packed cups of basil
- 1/3 cup walnuts (or pine nuts if you're fancy)
- 1/2 cup nutritional yeast
- 1 tsp. salt
- 1/2 cup extra virgin olive oil
- 2 Tbsp. reserved pasta water, optional
- 1 lb. pasta (we like whole wheat angel hair)
- 1 cup cherry tomatoes, halved or quartered
Directions
- Step 1
- Pulse garlic in a food processor. Add basil, nutritional yeast, walnuts, and salt. Begin to puree ingredients, slowly drizzling olive oil into the mixture through the top of the food processor. Puree until smooth. If the pesto feels too thick to toss with pasta, add the 2 tbsp. of reserved pasta water, or 2 Tbsp. warm water.
- Step 2
- Meanwhile, cook pasta according to package directions. Drain, and then toss with pesto and fresh tomatoes.
- Step 3
- To freeze: Place pesto in an airtight container immediately and transfer to the freezer
- Step 4
- store for up to six months.
