Vegan, Whole30 Basil Pesto
During summers, when your basil plant is being extra generous, make a big batch of Pesto to last you all year long. This version is Vegan and Whole30 compatible, as I used Nutritional Yeast instead of the usual Parmesan cheese. Instead of pine nuts (which I find are outrageously expensive), I use walnuts but almonds, pistachios or cashews also works. For a nut-free option, try sunflower seeds. Although basil is the preferable choice of greens, you could also use arugula, spinach, power greens blend, kale or baby kale, carrot greens or a combination of them if you like.
PREP TIME
10 minutes to 15 minutes
COOK TIME
—
INGREDIENTS
8
Serves: 12
Ingredients
- 3 cups3 cups3 cups fresh Basil
- 0.5 cup0.5 cup0.5 cup Organic Walnuts
- 6 - 8 cup6 - 8 cup6 - 8 cup Garlic
- 2 Tbsp2 Tbsp2 Tbsp Lemon Juice
- 2 - 3 Tbsp2 - 3 Tbsp2 - 3 Tbsp Nutritional Yeast
- 0.25 cup0.25 cup0.25 cup Extra Virgin Olive Oil
- 1 tsp1 tsp1 tsp Salt
- 1 Tbsp1 Tbsp1 Tbsp Water, as needed
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- To a blender, add basil, walnuts and garlic. Pulse until roughly chopped and slightly combined.
- Scrape off the sides. Add lemon juice, nutritional yeast and salt. Pulse again until combined.
- Scrape off the sides again. While the machine is on, slowly pour extra virgin olive oil.
- Add water, one tbsp at a time (only if needed) to adjust the consistency.
- Transfer the pesto in a mason jar or store in an ice cube tray and freeze. Once frozen into ice cubes, I usually transfer them into a zip lock/ reusable bag so as to not occupy too much space in my freezer.
- Enjoy all year long in sandwiches, as marinades, pastas and so much more.
Notes
Although I have provided the proportions for the ingredients above, feel free to taste periodically and adjust as per your liking. So, increase the amount of nuts if you like it nutty, nutritional yeast for creamy/ cheesy, garlic for the zing and lemon juice for that tang & acidity.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Keto Nightshade Free Paleo Pescetarian Plant Based Sauces & Dressings Shellfish Free Sugar Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 78 |
| Fat: | 8 g |
| Carbohydrates: | 1 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 179 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Calculated per serving. | |
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