When I first discovered the magic of Quick Vegan Pesto, I knew it was a game-changer. Quick Vegan Pesto is not just a recipe; it’s a testament to how simple ingredients can create vibrant, mouthwatering flavors in mere minutes. Inspired by the classic Italian pesto but with a plant-based twist, this Quick Vegan Pesto will quickly become your new go-to sauce. Imagine fresh basil leaves blending seamlessly with the nuttiness of pine nuts, all brought together by the zing of lemon juice and a touch of nutritional yeast.
Creating the Perfect Blend
As I dive into making Quick Vegan Pesto, I’m always amazed by how effortless it is. I start by tossing fresh basil leaves, garlic cloves, and pine nuts into the food processor. The vibrant green of the basil and the golden hues of the nutritional yeast blend into a beautiful paste. With just a splash of extra virgin olive oil and a bit of water, the mixture transforms into a silky, spreadable delight. The aroma is irresistible, a fragrant hint of garlic and basil filling the kitchen.
Adjusting to Taste
One of the joys of making Quick Vegan Pesto is the ability to adjust it to your liking. I always taste as I go, adding a bit more nutritional yeast for that extra cheesy flavor or a squeeze more lemon juice for a punch of acidity. Sometimes, if I’m feeling adventurous, I experiment with different nuts or herbs, creating variations of the pesto that are uniquely my own. Each tweak brings a new layer of flavor, making it a versatile addition to so many dishes.
Once my Quick Vegan Pesto is ready, I use it immediately as a zesty spread on sandwiches, a flavorful sauce for pasta, or a vibrant dip for veggies. It’s so versatile that I often make a double batch, storing leftovers in an airtight container in the fridge for up to a week. For longer storage, I freeze portions in ice cube trays, so I always have a quick and easy pesto on hand. Quick Vegan Pesto is not just a recipe; it’s a kitchen staple that brings a burst of fresh, bright flavor to every meal.
Table of Contents
Chef’s Notes- Quick Vegan Pesto
- Texture Tips: For a creamier and richer pesto, blend in a small avocado. It adds a smooth texture and a mild flavor that complements the basil.
- Nut Alternatives: If you need a nut-free pesto, sunflower seeds are a great substitute for pine nuts or walnuts. They provide a similar texture and flavor without the allergens.
- Oil-Free Option: For an oil-free version, replace the extra virgin olive oil with vegetable broth. This will keep the pesto light and low in fat while still maintaining its flavor.
- Cheesy Flavor Adjustment: Nutritional yeast gives the pesto a cheesy flavor, but if you prefer a different taste, you can use vegan parmesan instead. Adjust the quantity to your taste preference.
- Storage Tips: Store leftover pesto in an airtight container in the refrigerator for up to one week. For longer storage, freeze portions in ice cube trays and transfer the frozen cubes to a freezer bag. This way, you can defrost just the amount you need.
Quick Vegan Pesto
Dive into the world of vibrant flavors with this Quick Vegan Pesto! Ready in just 5 minutes, this dairy-free delight is packed with cheesy goodness and a burst of fresh basil. Perfect for pastas, sandwiches, or as a dip, this versatile pesto will become your go-to spread. Inspired by the simplicity of Italian cuisine, it’s a must-try for anyone looking to add a healthy twist to their meals.
4
4-Tbsp servings5
minutes0
minutes156
kcal5
minutesKeep the screen of your device on
Ingredients
- Fresh Basil
2 cups packed fresh basil leaves large stems removed
- Nuts
3 tablespoons pine nuts or walnuts substitute with sunflower seeds for nut-free option
- Garlic
3 cloves large cloves garlic peeled
- Acid
2 tablespoons lemon juice
- Cheesy Flavor
3-4 tablespoons nutritional yeast
- Seasoning
1/4 teaspoon sea salt plus more to taste
- Liquid
2-3 tablespoons extra virgin olive oil or substitute with vegetable broth for oil-free option
3-6 tablespoons water plus more as needed
- Alternative Ingredients:
Pine nuts or walnuts can be replaced with sunflower seeds for a nut-free version.
Extra virgin olive oil can be substituted with vegetable broth or additional water for an oil-free version.
Nutritional yeast can be replaced with vegan parmesan for a different cheesy flavor.
Directions
- Blend Ingredients – In a food processor or small blender, combine the fresh basil leaves, nuts of choice, peeled garlic cloves, lemon juice, nutritional yeast, and sea salt. Blend on high until a loose paste forms. This should take about 1-2 minutes.
- Add Liquid – Gradually add the extra virgin olive oil while the machine is running (if possible). Scrape down the sides as needed to ensure even blending. Then add water one tablespoon at a time until you achieve a thick but pourable consistency. This step should take another 1-2 minutes.
- Adjust Flavor – Taste the pesto and adjust the seasoning as needed. Add more nutritional yeast for a cheesier flavor, more salt for overall seasoning, additional nuts for nuttiness, extra garlic for a stronger bite, or more lemon juice for acidity. This step should take about 1 minute.
- Serve and Store – Use immediately as a spread or sauce for your favorite dishes. Store any leftovers in an airtight container in the refrigerator for up to one week. For longer storage, pour into ice cube molds and freeze for up to one month.
Equipment
- food processor
- measuring cups and spoons
Nutrition Facts
- Calories: 156kcal
- Fat: 15.2g
- Saturated Fat: 1.6g
- Cholesterol: 0mg
- Sodium: 128mg
- Potassium: 248mg
- Carbohydrates: 4.8g
- Fiber: 2.8g
- Sugar: 0.8g
- Protein: 3.2g
- Vitamin A: 1268IU
- Vitamin C: 7.8mg
- Calcium: 52.96mg
- Iron: 1.32mg
FAQs- Quick Vegan Pesto
Can I use dried basil instead of fresh basil?
Fresh basil is recommended for its vibrant flavor and texture. Dried basil lacks the freshness and intensity of flavor found in fresh basil, so it’s best to use fresh for the most authentic taste.
What can I use if I don’t have a food processor?
If you don’t have a food processor, a high-speed blender can work as well. Alternatively, you can use a mortar and pestle, though it will require more effort to achieve a smooth paste.
Is this pesto suitable for freezing?
Yes, this pesto freezes well. Pour it into ice cube trays, freeze, and then transfer the cubes to a freezer bag. This way, you can use small portions as needed.
Can I adjust the consistency of the pesto?
Absolutely. If the pesto is too thick, add a bit more water or olive oil to reach your desired consistency. If it’s too thin, blend in more nuts or basil to thicken it up.
What can I use instead of nutritional yeast for a cheesy flavor?
Vegan parmesan can be used as an alternative to nutritional yeast. It provides a similar cheesy flavor and can be adjusted to taste.
