The best thing about this vegan pesto sauce is that you can meal prep it, keep it in an airtight container and use it for literally everything; toasts, pasta, on top of sweet potatoes or roasted veggies, as a dip… One of the recipes I probably do at least 3 times a month is my roasted broccoli pesto pasta. I am not going to try to talk you into making it. You just really HAVE TO make it. No words to describe how amazing and easy this pasta is.
Let’s go!
Vegan Pesto Sauce
Course: Savoury SaucesServings
2
servingsPrep time
5
minutesCooking timeminutes
Calories
300
kcalIngredients
2 cups fresh basil leaves
2 garlic cloves
1/3 cup pine nuts
4 Tbsp olive oil
2 Tbsp lemon juice
4 tbsp nutritional yeast
Salt and pepper to taste
Directions
- Add all the ingredients (except for the olive oil) to your food processor and combine.
- Add the olive oil gently while processing, or stop the food processor add it and carry on processing.
- Taste and adjust adding more garlic, lemon, nutritional yeast or salt. If it is too thin add more pine nuts and basil leaves, if it is too thick add a little bit more oil.
Notes
- By the way … You can keep it in an airtight container for about a week in the fridge. But trust me is not going to last that long.
Gluten-free, Vegan, Sugar-free
