dressings And sauces
Vegan Pesto
This gluten-free, vegan pesto recipe is just as good as traditional pesto, even without the cheese! It's delicious on pasta, pizza, crusty bread, and more. See the post above for additional serving suggestions.
Ingredients
- ½ cup toasted pine nuts or pepitas
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- ¼ teaspoon sea salt
- Freshly ground black pepper
- 2 cups fresh basil leaves
- ¼ cup extra-virgin olive oil, more for a smoother pesto
- Nutritional yeast
- Capers
- Sun-dried tomatoes
Directions
- In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.
- Add the basil and pulse until combined.
- With the food processor running, drizzle in the olive oil and pulse until combined.
- For extra cheesy flavor, add 1 tablespoon nutritional yeast. For brinier flavor, add 2 teaspoons capers. For more umami, add 2 oil-packed sun-dried tomatoes. Briefly pulse to combine. Taste and adjust, adding more nutritional yeast, capers, or sun-dried tomatoes, as desired. For a smoother pesto, add more olive oil.
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