Vegan Pesto

SOURCE: https://www.loveandlemons.com/vegan-pesto/?utm_source=Love+and+Lemons+Daily&utm_campaign=fba08a042d-LnlMailchimp&utm_medium=email&utm_term=0_75a46d569c-fba08a042d-43899870

Here is a recipe for all my vegan friends and family from http://www.loveandlemons.com. This gluten-free, vegan pesto recipe is just as good as traditional pesto, even without the cheese! It’s delicious on pasta, pizza, crusty bread, and more.

Ingredients

  • 1/2 cup toasted pine nuts or pepitas
  • 2 tablespoons lemon juice
  • 1 small garlic clove
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper
  • 2 cups basil leaves
  • 1/4 cup extra-virgin olive oil, more for a smoother pesto
  • Optional: nutritional yeast, capers, or oil-packed sun dried tomatoes

Instructions

  • In a food processor, combine the pine nuts, lemon juice, garlic, salt, pepper, and pulse until well chopped.
  • Add the basil and pulse until combined.
  • With the food processor running, drizzle in the olive oil and pulse until combined.
  • For extra cheesy flavor, add 1 tablespoon nutritional yeast. For brinier flavor, add 2 teaspoons capers. For more umami, add 2 oil-packed sun-dried tomatoes. Briefly pulse to combine. Taste and adjust, adding more nutritional yeast, capers, or sun-dried tomatoes, as desired. For a smoother pesto, add more olive oil.

Notes

Store any leftover pesto in an airtight container in the fridge for up to 2 days. For longer storage, freeze the pesto in ice cube trays. Then, transfer the pesto cubes to an airtight container or freezer bag and freeze for up to 2 months.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s