Vegan Pesto

Name: Vegan Pesto
Prep time: 10 min
Total time: 10 min
Yield: 3/4 cup
Cuisine: Europe, Italian
Ingredients: 2 cups fresh basil leaves; 1/4 cup pine nuts, toasted; 2 tablespoons nutritional yeast; 1 tablespoon lemon juice; 2 garlic cloves, peeled and halved; 1/2 teaspoon sea salt; 1/4 cup olive oil

Total Time Prep/Total Time: 10 min.

Yield 3/4 cup

Test Kitchen Approved

This vegan pesto recipe is just as good as a classic pesto—and it's dairy-free! Toss it with pasta, spread it on pizza or use it as a veggie dip.

Ingredients

2 cups fresh basil leaves
1/4 cup pine nuts, toasted
2 tablespoons nutritional yeast
1 tablespoon lemon juice
2 garlic cloves, peeled and halved
1/2 teaspoon sea salt
1/4 cup olive oil

Directions

Pulse the first 6 ingredients in a food processor until chopped. While processing, gradually add oil in a steady stream until mixture is smooth. Store tightly covered in refrigerator; use within 5 days.

Nutrition Facts

2 tablespoons: 127 calories, 13g fat (2g saturated fat), 0 cholesterol, 163mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 2g protein.