Easy Vegan Pesto (5 minutes!)

🧂 Ingredients

• 2 cups packed fresh basil ((large stems removed))
• 3 Tbsp pine nuts or walnuts ((if nut-free, try sunflower seeds!))
• 3 large cloves garlic ((peeled))
• 2 Tbsp lemon juice
• 3-4 Tbsp nutritional yeast
• 1/4 tsp sea salt ((plus more to taste))
• 2-3 Tbsp extra virgin olive oil*
• 3-6 Tbsp water ((plus more as needed))

👨‍🍳 Instructions

1. 1

   To a food processor or small blender, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.

2. 2

   Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp (15 ml) water at a time until the desired consistency is reached - a thick but pourable sauce. (If avoiding oil altogether, sub the oil with vegetable broth or just use all water.)

3. 3

   Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, nuts for nuttiness, garlic for bite / zing, or lemon juice for acidity.

4. 4

   Perfect for adding to sauces, dressings, breads, and more! My favorite recently has been adding it straight to zucchini or carrot noodles (see photo) for a beautiful, healthy side dish.

5. 5

   Store leftovers covered in the refrigerator up to 1 week. After that, pour into ice cube molds, freeze, and store up to 1 month or more.