Homemade Vegan Pesto

Homemade Pesto

We love pesto in our household as it’s a quick way to add huge herby flavour and beautiful colour to our meals.

It takes no time at all to make this delicious pesto recipe and you can save it for later by storing the jar in the fridge, or simply use it immediately when it’s most fresh. We can guaranteed you will think twice before buying supermarket pesto again!

Makes 4 servings.

Homemade Pesto

Print Recipe
Homemade Vegan Pesto
Homemade Vegan Pesto
Servings
4
Ingredients
  • 2 cups fresh basil leaves
  • 1/2 cup pine kernels
  • 2 garlic cloves
  • 1/2 cup nutritional yeast
  • large pinch of salt
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
Servings
4
Ingredients
  • 2 cups fresh basil leaves
  • 1/2 cup pine kernels
  • 2 garlic cloves
  • 1/2 cup nutritional yeast
  • large pinch of salt
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
Homemade Vegan Pesto
Instructions
  1. Combine all ingredients in a food processor.
  2. The pesto will last around 5 days in the fridge or you can freeze it to use at a later date.

Equipment
– Magimix 4200XL (buy here)

#SoVegan

7 comments

  1. […] tomatoes 1 red pepper 1 cup frozen peas 150g dry pasta 1/2 cup soya cream 2 tbsp vegan pesto (recipe here) 50g vegan cheese for grating Coconut oil for […]

  2. Thank you Roxy for recipe and for the link to Magimix 4200XL Food Processor 🙂

    1. Hi George, no worries. Thanks for getting in touch Roxy (So Vegan)

  3. How many servings does this make?

    1. Hi Kiva, this makes 4 servings. Thanks, Roxy (So Vegan)

  4. I am allergic to yeast. Is there a substitute?

  5. I am allergic to yeast. Can you suggest a substitute?

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