Vegan Basil Pesto
Homemade vegan basil pesto is so easy! Learn how to make this vegan pesto recipe at home in only 10 minutes and a handful of ingredients!
- 2 tbsp pine nuts roasted
- ¼ cup olive oil
- 1 cup fresh basil
- 1 clove garlic peeled and minced
- ¼ tsp salt
Start by roasting the pine nuts for a few minutes in a skillet until golden brown.
Wash and shake dry the basil.
Add all ingredients into a food processor or blender and pulse until the pesto has your desired consistency.
Serve it with pasta or bread.
- Shelf life: f you store it in an airtight container in the refrigerator, it stays fresh for 1-2 weeks. To keep the pesto fresh as long as possible, cover it with olive oil after each use.
- Optional: Add vegan Parmesan or nutritional yeast.
- Use almonds or cashew nuts instead of pine nuts.
Serving: 1g | Calories: 150kcal | Carbohydrates: 1g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Sodium: 146mg