Vegan Lemon Pesto Recipe

 

Ingredients:

• 2 cups fresh basil leaves
• 1/2 cup pine nuts (or sunflower seeds for a nut-free option)
• 2 cloves garlic, minced
• 1/4 cup nutritional yeast
• 1/2 cup extra-virgin olive oil
• Juice of 1 large lemon
• Zest of 1 lemon
• Salt and black pepper, to taste

Instructions:

1. Toast Nuts: If using pine nuts, toast them in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Let them cool before using. (Skip this step if using sunflower seeds.)
2. Blend Ingredients: In a food processor, combine the basil leaves, toasted pine nuts (or sunflower seeds), minced garlic, and nutritional yeast. Pulse until finely chopped.
3. Add Lemon: Add the lemon juice and lemon zest to the food processor and pulse to combine.
4. Stream in Olive Oil: With the food processor running, slowly stream in the olive oil until the pesto reaches your desired consistency. You might need to stop and scrape down the sides of the bowl a few times.
5. Season: Taste the pesto and season with salt and black pepper to your preference. Blend again briefly to mix in the seasoning.
6. Serve or Store: Use immediately, or transfer the pesto to an airtight container and store it in the refrigerator for up to a week. For longer storage, you can freeze it in ice cube trays for up to 3 months.

Serving Suggestions:

• Toss with pasta or noodles.
• Use as a spread on sandwiches or wraps.
• Drizzle over roasted vegetables or salads.

Enjoy your fresh, zesty vegan lemon pesto!