This pesto is dairy free and so good. Nutritional yeast adds the cheesy flavor and lots of B vitamins.
- 2 cups tightly packed fresh basil leaves
- 1/3 cup pine nuts
- 1 to 2 cloves garlic, roughly chopped (to taste)
- 1/3 cup extra-virgin olive oil
- ½ teaspoon Celtic Sea salt
- freshly ground pepper, to taste
- 1 ½ Tablespoons lemon juice
- 3 Tablespoons nutritional yeast
- 1–3 Tablespoons water (as needed to make a thick pourable sauce)
- Place the basil, pine nuts, and garlic in a food processor fitted with the S blade.
- Pulse to combine, until the mixture is coarsely ground.
- Turn the motor on and pour the olive oil in a thin stream.
- Add the sea salt, pepper, lemon, and nutritional yeast. Pulse a few more times to combine.
- Add add 1 Tablespoon water at a time until the desired consistency is reached – a thick but pourable sauce.
- Store in the refrigerator in a glass jar. It will keep about 5 days.
- Perfect topping fish or chicken. I love it on salmon. Mix it into zucchini or carrot noodles (see photo) for a beautiful, delicious “pasta” dish.
- Store leftovers in ice cube molds, freeze, for 1 month or more. Once frozen, transfer to a freezer bag, then you can thaw only as much as you need later.
You can make this vegan pesto with walnuts instead of pine nuts if you prefer. It isn’t as creamy but still delicious.
- Prep Time: 15 mins
- Category: Sauce
- Cuisine: Vegan, Paleo, Mediterranean