Simple Vegan Pesto

Fresh, vibrant, and full of basil flavor

Serves: About 1 cup | Time: 10 minutes

You’ll need
• 2 cups fresh basil leaves, packed
• ¼ cup pine nuts or walnuts
• 2 cloves garlic
• ¼ cup nutritional yeast
• ⅓ cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• ¼ tsp salt
• ¼ tsp black pepper

Optional add-ins:
• 1 tbsp hemp seeds for extra creaminess
• 1 tbsp lemon zest
• 1–2 tbsp water for a thinner sauce
• Handful of spinach to mellow the basil

Let’s Make It
Add basil, pine nuts or walnuts, garlic, and nutritional yeast to a food processor. Pulse a few times to break everything down.

With the processor running, slowly drizzle in the olive oil until the pesto becomes smooth and creamy.

Add lemon juice, salt, and pepper, then pulse again until well combined.

Taste and adjust seasoning if needed. Add a tablespoon of water if you prefer a thinner pesto.

Use immediately or store in the refrigerator in a sealed container for up to five days.

Serve It With
• Tossed with pasta
• Spread on sandwiches or wraps
• Drizzled over roasted vegetables
• Stirred into grain bowls or quinoa

Pro Tip
To keep pesto bright green, add a thin layer of olive oil on top before storing. This helps prevent oxidation and keeps the color vibrant.