Vegan Classic Basil Pesto
Bright, fragrant, and richly flavoured traditional basil pesto, recreated completely without dairy parmesan, animal fats, or any animal products. It retains the signature fresh herb aroma, nutty depth, and vibrant green colour of the original, with a perfect balance of savoury, garlicky, and peppery notes. Ideal for tossing through pasta, spreading on bread, stirring into soups, or using as a marinade or dip.
Shared by katty
Time
25 min
Serves
4
Difficulty
easy
🛒 Ingredients
- 60 g fresh basil leaves (stems removed, washed and patted dry)
- 35 g pine nuts, lightly toasted (can substitute cashews or walnuts)
- 3 medium garlic cloves, peeled.. 120 ml extra virgin olive oil
- 30 g nutritional yeast (adds that classic cheesy, savoury depth)
- ½ tsp fine sea salt.. Freshly cracked black pepper, to taste
- 1 tsp fresh lemon juice (optional – keeps colour bright and adds a fresh lift)
👩🍳 Instructions
- 1
Prep: Toast the pine nuts in a dry pan over low heat for 2–3 minutes until fragrant – do not burn. Let cool completely.
- 2
Blend solids: Place basil leaves, toasted pine nuts, garlic, nutritional yeast, salt, and pepper into a food processor. Pulse a few times until roughly chopped – do not over‑process yet.
- 3
Add oil: With the motor running slowly, drizzle in the olive oil gradually until you reach your preferred consistency – smooth or slightly chunky. Stir in lemon juice if using.
- 4
Adjust taste: Taste and add more salt, pepper, or oil as needed.
- 5
Store: Spoon into a clean glass jar. Smooth the surface and top with a thin layer of olive oil to prevent browning. Keep refrigerated for up to 1 week, or freeze for up to 3 months.