Vegan Pesto Sauce

Vegan Pesto Sauce consists of simple plant-based items. Healthy fats are also present & will not affect your body’s health and weight. This Vegan Pesto sauce takes about 10/15 mins to prepare having bright, nutty, and fresh flavors. We used lemon juice, basil leaves, and minced garlic. The lemon’s sharp taste enhances the flavors of the recipe’s other ingredients. It’s a quite simple sauce recipe. Let’s try it with the (mentioned) cooking guidelines.

Equipment

• Non-stick pan
• Food Blender
• Spoon/ Spatula
• Serving Bowl
• Jar (for storage)

Ingredients

• Fresh Basil Leaves 3 cups
• Toasted pine nuts 1/3cup
• Chopped garlic cloves 2
• Squeezed fresh lemon juice 2tbsps
• Freshly grounded black pepper, according to taste
• Nutritional Yeast 1 1/2tbsp
• Extra virgin olive oil 1/3cup
• Kosher Salt 1/4tsp

Ingredient Notes

Basil Leaves:

• This aromatic herb has sweet and slightly spicy flavors. You can use dried basil leaves instead of fresh ones.

Pine nuts:

• Pine nuts, also known as pignolias, are the second ingredient in pesto and add a new dimension to the recipe. Their buttery texture makes them easily mashed.

Garlic:

• Fresh garlic is important for any good pesto. It adds a zesty kick and a spicy flavor. To avoid overpowering the pesto, add less chopped garlic quantity. After tasting, add more if necessary.

Extra virgin olive oil:

• It gives a brighter texture to the pesto. We used the best quality olive oil to prepare the pesto.

Lemon:

• Traditional pesto is not made with lemon. But I used lemon to add a zesty flavor.

Nutritional Yeast:

• We used this item for a cheesy flavor. You can swap it with vegan parmesan cheese.

Instructions

1. Shift the non-stick pan over medium heat to a stovetop.
2. Add pine nuts and toast them for 4 to 6 minutes until they turn a light brown.
3. During toasting, stir it continuously to prevent the blackening.
4. Next, take a food blender. Add minced garlic cloves and toasted pine nuts to the blender.
5. Combine it well at high speed for 3/4 minutes until it converts into fine powder.
6. Now, add one salt, tablespoon of lemon juice, nutritional yeast, black pepper, and half lemon zest to the blender.
7. Mix again for 4 to 5 minutes until the paste forms.
8. Next, in the same blender add olive oil. Blend it for a minute.
9. Shift it into a small bowl. Use a spoon or spatula to wipe down the sides of the blender.
10. Add extra lemon, salt, nutritional yeast, or garlic after tasting (if necessary).
11. The pesto sauce is ready. Store this sauce in a jar. Enjoy it later.

Alternatives of this dish

Basil:

• Replace the basil leaves with green vegetables like spinach, arugula, watercress, parsley, or kale. You can omit the basil item completely. Alternatively, you may use fresh mint and spinach in equal amounts or a mixture of parsley and cilantro in place of the basil.

Nuts:

• I recommend using pistachios and walnuts. Other nuts like almonds, sunflower seeds, and cashews are also good alternatives to pine nuts.

Umami flavor:

• You can use two oil-packed sun-dried tomatoes or two teaspoons of capers for a cheesy umami flavor.

Serving Ideas

• You can serve the tasty pesto with pasta, spaghetti squash, vegan spinach lasagna, and use it as a topping over the pizza and sandwiches.
• Enjoy with zucchini noodles, spring salad, roasted vegetables like cauliflower, tomatoes, broccoli, or asparagus.
• It goes well with carrot ginger soup, crusty bread, fennel salad, or cooked rice.

Tips

• You can thin out the pesto sauce by mixing water or olive oil before serving.
• We used olive oil to prevent the basil leaves from turning into brown color.
• Add basil leaves at the end to keep their color and flavor.
• You can skip the nutritional yeast items.

Storage Information

Fridge:

• You can store the pesto in an airtight small container or box and refrigerate it for 5 to 6 days. Basil is more fragile than other herbs, therefore the pesto usually lasts longer for only 5 to 6 days.

Freezer:

• This vegan pesto keeps well in the freezer for a maximum of five months. Pesto freezes best when it is poured into ice cube trays. After the pesto cubes are frozen, move them to a sealed zipper bag or plastic wrapper.

FAQs

How do I prevent the over-thickness of the sauce?

• You can manage the consistency of thickness by adding water and olive oil.

Can I make this sauce without oil?

• You can make it without adding olive oil.

Nutritional Information Per Serving Amount

Per Serving 1/4 quantity
Total Amount 5-6 persons
Total Calories 127 kcals
Carbohydrates 2g
Protein 2g
Dietary Fiber 1g
Sugar 0.3g
Total Fat 13g
Sodium 74mg
Iron 1mg