• Natalie Aley

Vegan Oil Free Pesto Recipe


Pesto is a sauce originated in Genoa, which is located in the northern region of Italy. It was created around the 16th century and traditionally consists of crushed garlic, basil and pine nuts blended with Parmesan cheese and olive oil.


This simple vegan pesto recipe without cheese and olive oil tastes surprisingly like the real thing! The secret? Nutritional yeast to replace the Parmesan cheese - and lots of extra garlic!!!


Nothing can be compared to aroma of fresh basil and garlic..... So easy and so fast to make! There is nothing better than making the pesto sauce yourself. Fresh basil can be found in abundance at farmers’ markets in the summer.


Cooking time


  • Total: 10 mins

  • Prep: 10 mins

  • Cook: 0 mins

  • Yield: Around 2/3 Cup



Ingredients


1 large pot of fresh basil or 2 small ones

6 tbsp pinenuts

5 tbsp nutritional yeast

3 tbsp water

1 tbsp minced garlic

1/2 tsp salt

juice from 1 lemon









How to make vegan pesto:


  1. You can make this recipe using an immersion blender or a food processor. A regular blender will do, though. However, I prefer to use a food processor because it’s so easy to clean.

  2. Place all the ingredients in a large bowl and blend until smooth.

  3. Use immediately or store it in an airtight container in the fridge for 5 to 7 days.

Tips: if you roast pine nuts prior to blending, it will give an extra flavor to your pesto.



Ways to use pesto:


1. The most common recipe with pesto is a pesto pasta

2. Pesto would be great in sandwiches and wraps

3. As a topping on a baked potato

4. As a spread on a baguette

5. As an appetizer dip


Have you tried making this vegan pesto recipe?


Please leave a comment below, share it, rate it or tag a picture @natalie_aley on Instagram and tag #nataliealeyrecipes I’d love to see what you cooked!

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