Vegan Lemon Pesto Recipe
This quick and easy Vegan Lemon Pesto is a treat for beginners! Bursting with fresh flavors, it’s perfect for pasta, salads, or as a spread.
Ingredients:
- 2 cups fresh basil leaves
- 1/2 cup raw pine nuts or walnuts
- 2 cloves garlic
- 1/4 cup nutritional yeast
- Zest and juice of 1 large lemon
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- Optional: 2 tablespoons water for desired consistency
Instructions:
- Prepare Ingredients:
- Rinse the basil leaves thoroughly and pat them dry.
- Peel the garlic cloves.
- Blend Dry Ingredients:
- In a food processor, combine the basil leaves, pine nuts (or walnuts), garlic, nutritional yeast, lemon zest, and lemon juice. Pulse until the mixture is finely chopped.
- Add Olive Oil:
- With the food processor running, slowly add the olive oil in a steady stream. Continue to blend until the pesto is smooth and creamy. If the mixture is too thick, add a little water to reach the desired consistency.
- Season:
- Taste the pesto and season with salt and pepper to your preference. Blend again briefly to mix.
- Serve:
- Use immediately with pasta, as a spread on sandwiches, or as a dip. Alternatively, store it in an airtight container in the refrigerator for up to a week.
Tips for Beginners:
- Ingredient Substitutions: If you don’t have pine nuts or walnuts, sunflower seeds or almonds can also work well.
- Consistency: If you like a chunkier pesto, pulse the ingredients until just combined. For a smoother texture, blend longer and add more olive oil or water as needed.
- Storage: Pour a thin layer of olive oil on top of the pesto before storing it to help preserve its vibrant green color.
Enjoy your fresh and zesty Vegan Lemon Pesto!
