This vegan pesto recipe uses nutritional yeast instead of parmesan cheese. It gives the recipe its cheesy flavor, but you can also skip it. Start by combining 2 cups of packed basil leaves, 1/2 cup of walnuts, and 4 large cloves of garlic in a food processor Dbfile. Next, add 1/2 cup extra-virgin olive oil and 1/4 cup nutritional yeast. Then, process until all the ingredients are well-blended.
For a variety of applications, you can use this pesto as a topping for roasted vegetables Todayeduhub. If you’re looking for a more substantial topping, try collard greens or peanuts instead of pine nuts. Collard greens are a heartier vegetable and can stand up to a vegan pesto, while peanuts are sweet but vegetarian. A good vegan pesto goes well with pasta or cold pasta salads Nutaku.
After making the pesto, store it in an airtight container. It can stay in the fridge for a week or two. You can also freeze the vegan pesto in ice cube trays. Once frozen, it can last for up to 6 months. You can use it for pasta or as a bread spread or salad dressing Stoptazmo.
If you don’t have pine nuts, you can substitute sunflower seeds or pepitas. Either way, it still tastes cheesy. You can also use pine nuts or raw slivered almonds. You can also add 1/4 cup of olive oil to the recipe for a creamier texture Lifebehavior.