Vegan Pesto Genovese
This vibrant vegan pesto captures the classic flavors of Genoa without dairy. Fresh basil, pine nuts, garlic, and nutritional yeast are blended with olive oil to create a rich and aromatic sauce. It's perfect for pasta, sandwiches, or as a spread.
An original recipe by Forkin
- Total time
- 10 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 372 kcal
Allergen information: may contain nuts and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 2 cupfresh basil leaves, packed
- 0.33 cuppine nut
- 2 clovegarlic
- 3 tbspnutritional yeast
- 0.5 cupextra virgin olive oil
- 1 tbsplemon juice
- 0.5 tspsalt
- 0.25 tspblack pepper
Equipment
food processor
The method
Step by step
- 1
Add the fresh basil leaves, pine nuts, garlic, nutritional yeast, lemon juice, salt, and black pepper to a food processor.
About 1 min
Cook’s note: Ensure your basil is thoroughly dry after washing to prevent a watery pesto.
- 2
Pulse the ingredients a few times until roughly chopped.
About 1 min
- 3
With the food processor running on low, slowly drizzle in the extra virgin olive oil until a smooth, vibrant green paste forms.
About 5 min
Cook’s note: Adding the oil slowly helps emulsify the pesto, creating a creamier texture.
- 4
Scrape down the sides of the food processor as needed to ensure all ingredients are incorporated.
About 1 min
- 5
Taste and adjust seasoning if necessary, adding more salt or lemon juice to your preference.
About 2 min
Per serving
Nutrition
- Calories
- 371.8kcal
- Protein
- 7.9g
- Carbs
- 7.4g
- Fat
- 36.1g
- Fibre
- 3g
- Sugar
- 0.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pesto in an airtight container in the refrigerator, with a thin layer of olive oil on top to prevent browning.
Empty string if eaten cold
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