Easy Vegan Pesto + Ways You Can Pair It
This easy vegan pesto takes only five minutes to make and its so versatile. The parmesan really takes it to the next level giving it a cheesy flavor. I’ll show you how I paired it with pasta below.
If you’re wondering what tastes delicious with pesto here are some ideas:
salad
vegan chicken
garlic bread
sandwiches
grilled tofu
grilled vegetables
pizza (swap out the marinera)
pasta
This recipe makes one cup of pesto and the prep time is only five minutes!
Ingredients:
2 cup basil
1/2 cup olive oil
1/4 cup vegan parmesan (optional but this makes it cheesy)
6 tbs pine nuts
10 tsp fresh squeezed lemon
1/2 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
2 garlic cloves
Tips:
You can also add avocado into the ingredients to add more flavor.
When storing pesto add additional olive oil to the top of the container; this keeps the color.
Step 1: If you haven’t already, rinse the basil leaves and pat them dry.
Step 2: Add all the ingredients to the food processor. I like the keep the basil leaves on the bottom, then add the pine nuts, vegan parmesan, salt, pepper, garlic. Then add the olive oil and lemon last. This just ensures that the oil and lemon touch all the ingredients, making it moist and easier to blend.
Step 3: Blend until everything is smooth and taste test the pesto. You can add additional salt and pepper if needed.
Viola! Now you have some creamy pesto that will stay fresh in the fridge for up to a week. You can also freeze it to last longer (up to approx. five months).
Here is how I used the pesto:
I used 1/2 cup of the pesto with two cups of cooked bow tie pasta, sun dried tomatoes and left over toppings from the ingredients i.e. pine nuts and fresh diced basil. The pine nuts give the pasta a nice crunch and amazing flavor! When I had leftovers the next day, I topped it with vegan chicken!
If you re create this tag @lovebyplants on Instagram and leave a comment below. I love to see it! You can also pin this recipe for easier access and to save for later.
