Vegan Pesto (GF)
This divine vegan pesto can compare in taste to any non-vegan pesto out there. If you want to make an impression with a homemade recipe, use this incredible pesto sauce in it. You can make pesto pasta, pesto potatoes, pesto pizza and many more delicious recipes with it.
Ingredients
- 135 g pine nuts roasted
- 40 g cashews
- 30 g fresh basil leaves
- 80 ml (1/3 cup) olive oil
- 1 tbsp nutritional yeast (I used fortified with B12)
- 3/4 tsp salt
- 1/2 tsp ground black pepper
Instructions
- Heat the oven to 180 °C. Arrange the pine nuts on the baking tray with baking paper and roast them on the middle rack for 5-6 min. They are done when they start to brown but are not dark brown yet. Leave them to cool a little bit.
- Put roasted pine nuts and cashews in a blender first and blend them on a low speed until they transform into a nut butter. This will make a really creamy texture for vegan pesto and the final taste will be much better. After you have nut butter in a blender add to it the rest of ingredients. Mix until you have a silky sauce.
- Transfer vegan pesto into a small jar and store it in the fridge.
- Use it in pasta, on pizza, coat roasted potatoes or beetroot noodles with it, spread it in green goddess sandwich or vegan Caprese sandwich, serve it as part of vegan cheese board.
Notes
*The recipe as written yields 270g of vegan pesto.
*Constructed with tips from The Spruce Eats.
Nutrition
Serving: 1 servingCalories: 596kcalCarbohydrates: 11gProtein: 9gFat: 61gSaturated Fat: 7gPolyunsaturated Fat: 19gMonounsaturated Fat: 29gSodium: 586mgFiber: 3gSugar: 2g
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