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Homemade Vegan Pesto

by Roxy, So Vegan March 14, 2017November 7, 2021
March 14, 2017November 7, 2021
Homemade Vegan Pesto Recipe

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.
Homemade Vegan Pesto Recipe
Homemade Vegan Pesto Recipe

Homemade Vegan Pesto

Print
Servings 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

Method

  • 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. 
2 Comments
1
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2 Comments

Kiva Ferreira March 17, 2017 - 1:17 pm

How many servings does this make?

Reply
Roxy March 17, 2017 - 1:45 pm

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

Reply

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