This vegan pesto screams springtime. There's just something about the smell and taste of basil that brightens up any dish. Know what I mean? It is also so versatile that you can make a batch and never get bored! I recently used it on baked salmon and it was delicious! But it also works perfectly with other fish, chicken, and meat. It can be spread on a sandwich. And of course, it can be eaten on pastas and pizza. The possibilities are endless!
What I love about this recipe (I seem to love a lot of things, but just go with it) is that instead of parmesan cheese, I use nutritional yeast. It's not that I'm anti-parmesan but the nutritional yeast has the same nutty flavor and a majorly impressive nutritional profile. For 1 tablespoon, there is zero sodium, 3 grams of protein, and over 100% daily needs for thiamin, riboflavin, and B6. It is also one of the few vegan sources of B12.
Final thing I love? How EASY it is to make! Legit just throw everything into a blender and you are done! Check it out below, and enjoy!
- 2 cups fresh basil
- 1 cup pine nuts
- 1/4 cup nutritional yeast (I use Bragg's)
- 2 Tbsp apple cider vinegar (I use Bragg's)
- 1 Tbsp lemon juice
- 3 cloves garlic
- 1 tsp sea salt
- 1/8 tsp pepper
- Put all ingredients into a blender and blend until combined and smooth.
- Store in fridge, and enjoy!