Vegan Pesto Sauce
photo by Ashley Cuoco
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
1 cups
- Serves:
- 2
ingredients
- 236.59 ml pine nuts
- 2 garlic cloves
- 709.77 ml fresh basil, leafs
- 118.29 ml nutritional yeast
- 2.46 ml fine sea salt
- 0.61 ml pepper
- 118.29 ml extra virgin olive oil
directions
- In food processor add one ingredient at a time and pulse to blend with some of the olive oil until all ingredients are blended together. Add more olive oil if needed. Use immediately or store in refrigerator with a little olive oil drizzled over the top to keep from browning. Serve over bow tie pasta or gnocchi. The taste of the pesto is strong enough to hold it's own when served with whole wheat pasta.
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RECIPE SUBMITTED BY
I am originally from San Diego CA and I just moved to Orem UT with my fiance a few months ago. I am vegan and I like to cook things from scratch without weird expensive substitutes. I dislike fake cheese and am rather addicted to coffee. But I am working on the latter. I do not cook with garlic, onions, or mushrooms as the food is not sattvic rendering it unofferable to Krishna. Outside the house I will sometimes eat these foods though. I am owned by two cute cats. :)