Simple Vegan Pesto

Simple Vegan Pesto is made with fresh, everyday ingredients — no parmesan cheese needed. Use as a dip, marinade, or sauce. The possibilities are endless!

Prep Time 10

Total Time 10

Course Sauce

Cuisine Mediterranean

Keyword dairy free, gluten free, vegan, vegetarian

Method No Bake

Servings cup

Calories 133kcal

Ingredients

2 oz fresh basil leaves ~2 packed cups, large stems removed
2 Tablespoons walnuts halves and pieces
1 regular-sized or 2 small garlic cloves
heaping 1/4 teaspoon salt
1/2 lemon may not need all
1/3 cup extra virgin olive oil

Instructions

Tear basil leaves into a food processor then add walnuts, garlic, and salt. Pulse until the ingredients are finely chopped, scraping down the sides as needed.
Add a drizzle of fresh lemon juice — not too much. The pesto should taste fresh, not lemony — then, with the food processor running, stream in the extra virgin olive oil, scraping down the sides halfway through. Don't over-process as the oil can become bitter tasting. Taste then adjust salt and/or lemon juice if needed.
To store: Scoop pesto into a storage container with a tight fitting lid then store in the refrigerator for up to 5 days.
To freeze: Scoop pesto into a Ziplock freezer bag then freeze flat. Alternatively you can scoop the pesto into a silicone ice cube tray then freeze. Once frozen, pop the pesto cubes out then place inside a Ziplock freezer bag then freeze. Use within 3 months for the best flavor. You can add the frozen cubes directly into any hot pot/pan/skillet.

Notes

This pesto gets even better tasting as it sits in the fridge! I much prefer the flavor on day 2 vs day 1.
Ways / recipes to use Vegan Pesto:
- Crispy Gnocchi Chicken and Bacon Skillet,
- Grilled chicken marinade.
- Dollop on top of roasted vegetables.
- Toss vegetables in vegan pesto before roasting.
- Use as a pesto pasta sauce.
- Stir a small spoonful into a bowl of Vegetable Soup.
- Drizzle onto thick slices of fresh tomatoes.
- Stir into cooked rice.
- Dollop into cracked eggs before whisking then scrambling.
- Spread onto baked fish.
- Drizzle on top of hot pizza, or use as a pizza sauce.
- Toss with roasted spaghetti squash.
- Drizzle onto a Caprese Salad or Caprese Skewers.
- Use as a sandwich spread.
- Use as a shrimp or chicken marinade.
- As a chilled dip with crackers.

Nutrition