- 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
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| Servings: 4 servings |
servings
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Ingredients
- 2 cups fresh basil leaves
- 4 tbsp pine nuts
- 3 garlic cloves
- 2 tbsp nutritional yeast
- large pinch of salt + pepper
- 1/2 cup olive oil
- 1 tbsp lemon juice
Ingredients
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Instructions
- Combine all ingredients in a food processor.
- The pesto will last around 5 days in an air-tight container in the fridge or you can freeze it to use at a later date.
2 comments
How many servings does this make?
Hi Kiva, this makes 4 servings. Thanks, Roxy (So Vegan)