Description
A fresh and vibrant dairy-free pesto made with basil, nuts, and nutritional yeast for a rich, herby, and versatile sauce.
Ingredients
- 2 cups fresh basil leaves
- 2 cloves garlic
- 1/3 cup pine nuts or walnuts
- 3 tbsp nutritional yeast
- 1/2 cup olive oil
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Add basil, garlic, and pine nuts or walnuts to a food processor and pulse until roughly chopped.
- Add nutritional yeast, lemon juice, salt, and black pepper.
- Blend while slowly drizzling in olive oil until smooth and creamy.
- Taste and adjust seasoning with more salt or lemon juice if needed.
- Use immediately or store for later.
Notes
- Swap basil with spinach or arugula for variation.
- Use almonds or cashews instead of pine nuts if preferred.
- Add extra nutritional yeast for a stronger cheesy flavor.
- Store in the refrigerator for up to 5 days with a thin layer of olive oil on top.
- Freeze in small portions for longer storage.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180
- Sugar: 1g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
