Homemade Vegan Pesto

It takes no time at all to make this delicious homemade pesto and it makes all the difference compared to shop-bought versions!

• Great for meal prep- you can make the pesto ahead of time, store it in the fridge or freezer and simply stir it into your fav pasta dish for a quick weeknight meal with bags of flavour.
• We prefer to use extra virgin olive oil in this pesto but olive oil will do too.
• You can always throw in any other fresh herbs you’ve got lying around in the fridge.

Print Pin

5 from 3 votes

Homemade Vegan Pesto

Serves 4 servings

Ingredients

• 2 cups fresh basil leaves
• 4 tbsp pine nuts
• 3 garlic cloves peeled
• 2 tbsp nutritional yeast
• large pinch of salt + pepper
• 1/2 cup extra virgin olive oil
• 1 tbsp lemon juice

Instructions

• Combine all ingredients in a food processor.
• Use the pesto immediately or store in the fridge for up to 5 days and the freezer for up to 2 months.