This recipe for vegan, traditional Italian, fresh basil pesto would definitely become one of your favorites “go-to” sauces because it’s easy to make, full of flavor and you can use it to make a pesto pasta or just have it with a slice of your favorite bread or focaccia.
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PESTO HISTORY
Pesto sauce originated in Genoa in the Liguaria region of northern Italy. The ancient Romans used to eat a similar paste called moretum, which was made with cheese, crushed garlic, vinegar, salt and herbs (and sometimes pine nuts).
HOW TO MAKE PESTO
- Combine garlic and salt in a food processor (or you could use pestle and mortar).
- Then, add the rest of ingredients (except the olive oil).
- With the machine running, slowly drizzle the olive oil.
- Taste, adjust salt if necessary.
PESTO RECIPE TIPS:
- Use vegan parmesan or nutritional yeast.
- To make pesto pasta: cook your pasta al-dente. After you drain your pasta, add pesto and toss it over a medium heat for a couple of minutes.
- Use pine nuts or walnuts (depends on your own preference).
I hope you will love these pesto recipe because it’s:
Easy to make
Full of flavor
Goes well with many dished
and absolutely delicious!
Other recipes to try:
Vegan Basil Pesto
Ingredients
- 1/2 cup fresh basil
- 1/3 cup pine nuts
- 2 tbsp vegan parmesan (or 1 tbsp nutritional yeast)
- 1/4 clove garlic
- 1-2 tbsp olive oil
Instructions
- Combine garlic and salt in a food processor (or you could use pestle and mortar).
- Then, add the rest of ingredients (except the olive oil).
- With the machine running, slowly drizzle the olive oil.
- Taste, adjust salt if necessary.
Nutrition
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