Vegan Lemon Pesto is a bright and flavorful sauce that packs a punch! Made with fresh basil, garlic, and lemon juice, it’s a wonderful addition to many dishes. This easy recipe comes together in just a few minutes, making it perfect for busy days.
Why Make This Recipe
You should make Vegan Lemon Pesto because it’s not only tasty but also healthy! It’s a plant-based sauce that can enhance your pasta, salads, sandwiches, and more. Plus, it’s super simple to prepare, and your family will love the fresh flavor. Sharing this dish at a gathering is sure to impress your friends!
How to Make Vegan Lemon Pesto
Ingredients:
- 2 cups fresh basil leaves
- 1/2 cup pine nuts
- 1/4 cup nutritional yeast
- 2 cloves garlic
- 1/4 cup lemon juice
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Directions:
- In a food processor, combine the basil, pine nuts, nutritional yeast, and garlic.
- Pulse until finely chopped.
- Add the lemon juice and pulse again.
- With the processor running, slowly drizzle in the olive oil until the mixture is smooth.
- Season with salt and pepper to taste.
- Serve immediately or store in an airtight container.
How to Serve Vegan Lemon Pesto
You can serve Vegan Lemon Pesto in many ways! Mix it with your favorite pasta for a quick meal, spread it on sandwiches, or use it as a dip for veggies. It’s also great drizzled over grains, roasted vegetables, or salads. The options are endless!
How to Store Vegan Lemon Pesto
If you have leftover Vegan Lemon Pesto, store it in an airtight container in the fridge. It will stay fresh for up to a week. You can also freeze it for longer storage. Just pour it into ice cube trays and freeze. Once frozen, pop the cubes out and store them in a zip-top bag!
Tips to Make Vegan Lemon Pesto
- Feel free to add more or less garlic depending on your taste.
- Toast the pine nuts before adding them for a deeper flavor.
- If you want a creamier texture, add a bit more olive oil or nutritional yeast.
Variation
For a twist, you can add different herbs like spinach, arugula, or parsley. You can also swap pine nuts for walnuts or almonds if you prefer! Experiment with flavors to find your favorite version.
FAQs
1. Can I use other nuts for the pesto?
Yes! Walnuts or almonds work well if you don’t have pine nuts.
2. Is nutritional yeast necessary?
Nutritional yeast adds a cheesy flavor, but you can skip it if you want a different taste.
3. Can I make it ahead of time?
Absolutely! Vegan Lemon Pesto can be made ahead of time and stored in the fridge or freezer for later use.