Pesto – that vibrant green sauce synonymous with fresh basil and creamy cheese. But what if you crave that bold flavor without the dairy? Fear not, plant-powered peeps! This recipe delivers a vibrant Vegan Lemon Pesto that bursts with zesty citrus and nutty goodness, perfect for tossing with pasta, spreading on sandwiches, or dolloping onto grilled vegetables.
Ingredients:
- 2 cups packed fresh basil leaves (large stems removed)
- ½ cup raw cashews or walnuts
- 2 cloves garlic, peeled
- ¼ cup freshly squeezed lemon juice (about 1 lemon)
- 3 tablespoons nutritional yeast (for a cheesy flavor)
- ¼ teaspoon sea salt, or to taste
- Freshly ground black pepper, to taste
- ½ cup extra virgin olive oil
Instructions:
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Prep Your Powerhouse Ingredients: Wash and dry the basil leaves, discarding any tough stems. Toast the cashews or walnuts in a dry skillet over medium heat for a few minutes, watching closely to avoid burning. Let them cool slightly.
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Pulse to Perfection: In a food processor, combine the basil, toasted nuts, garlic, lemon juice, nutritional yeast, salt, and pepper. Pulse a few times until roughly chopped.
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Drizzle in the Goodness: With the food processor running on low speed, slowly drizzle in the olive oil until the pesto reaches a desired consistency. For a smoother pesto, add more oil, a tablespoon at a time. For a chunkier pesto, stop blending when it reaches your preference.
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Taste and Adjust: Give your pesto a taste test! Add more salt, pepper, lemon juice, or nutritional yeast to adjust the seasoning to your liking.
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Store and Savor: Transfer the pesto to a clean jar and drizzle a thin layer of olive oil over the top to prevent browning. Store in the refrigerator for up to 5 days.
Tips and Variations:
- Nutty Alternatives: No cashews or walnuts? Try pine nuts, sunflower seeds, or hemp seeds for a different flavor and texture.
- Leafy Greens: For a more vibrant pesto, add a handful of baby spinach or kale to the mix.
- Spicy Kick: Love a little heat? Add a pinch of red pepper flakes for a touch of spice.
- Sun-dried Tomato Pesto: For a twist, add 2-3 oil-packed sun-dried tomatoes to the food processor with the other ingredients.
Now that you’ve whipped up this incredible Vegan Lemon Pesto, here are some ways to enjoy it:
- Classic Pesto Pasta: Toss cooked pasta with a generous amount of pesto and top with cherry tomatoes and toasted pine nuts.
- Pesto Perfection Salad: Dress your favorite salad with a drizzle of pesto, adding a burst of flavor and protein.
- Pesto Powerhouse Sandwich: Spread vegan pesto on toasted bread, top with roasted vegetables and vegan cheese for a satisfying lunch.
- Pesto Pizzazz: Dollop pesto onto homemade or store-bought pizza crust before baking for a zesty twist.
This easy-to-make Vegan Lemon Pesto is a delicious and versatile addition to your plant-based kitchen. With its bright flavor and creamy texture, it’s sure to become a new favorite!
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