Creamy Basil Pesto
A little bit of Italy in every bite. This creamy vegan basil pesto recipe is savory, healthy, and packed with protein. Put in on sandwiches, pasta, or bruschetta for a pop of color.
When it comes to crafting a delicious dish the ingredients are all that really matter. Pesto is a perfect example.
I recommend making this recipe in summer when your basil plant is practically spilling out of its pot. You’ll need between 5-6 cups for this recipe.
Don’t have a basil plant of your own?
No worries. Basil can be found at most grocery stores, and maintaining a pot of your own is relatively simple.
Full recipe below!
Creamy Basil Pesto
Recipe Author: Gabby Pogel
This easy-to-remember and quick-prep pesto can be made vegan or vegetarian, depending on your lifestyle. Though it is traditionally made with parmesan cheese (Parmigiano-Reggiano), pesto can be made without any cheese (just add extra nuts and blend time for creaminess) or opt for a plant-based cheese alternative.
If you’re looking for one, I recommend Follow Your Heart grated parmesan cheese and/or nutritional yeast.
Equipment
Food processor or blender
Ingredients
5-6 cups basil leaves
½ cup cashews
⅓ cup pine nuts
¼ cup nutritional yeast
1/4 cup vegan parmesan cheese follow your heart
3-4 cloves garlic
1 tsp salt
1 pinch black pepper
1 tsp lemon juice
¾ – 1 cup olive oil
1-2 tbsp agave
Instructions
Add all ingredients to a food processor or blender. Blend until creamy.
Serve with fresh pasta, toasted bread, or as a spread on your favorite sandwich.
NOTES
* I recommend Follow Your Heart vegan parmesan cheese
**Use 1/3 cup macadamia and 1/4 cup pine nuts if you prefer a creamy texture over a chunky one
Pesto will stay good in your fridge for up to a week. Can be frozen and reheated for a month.
This sauce pairs well with all kinds of pasta, pizzas, and sandwiches, and as a dip or dressing. I love it with gnocchi pasta and fresh cherry tomatoes. Enjoy!
