Name: Yummy Vegan Pesto
Prep time: 15 min
Total time: 15 min
Yield: 16
Ingredients: 0.33333334326744 cup pine nuts; 0.66666668653488 cup olive oil; 5 cloves garlic; 0.33333334326744 cup nutritional yeast; 1 bunch fresh basil leaves; salt and pepper to taste

Ingredients

cup pine nuts
cup olive oil
5 cloves garlic
cup nutritional yeast
1 bunch fresh basil leaves
Salt and pepper to taste

Directions

Step 1: Begin by placing the pine nuts in a skillet over medium heat. Cook, stirring or shaking the pan regularly, until the nuts are lightly toasted.

Step 2: Once toasted, transfer the pine nuts to a food processor. Add the olive oil, garlic, nutritional yeast, and basil leaves to the processor as well. Blend the ingredients together until smooth.

Step 3: Season the pesto with salt and pepper to taste. Blend again if necessary to ensure even seasoning.

Step 4: Serve immediately, or store in an airtight in the fridge for later use.

Cooks Note: For an extra layer of flavor, try adding sun-dried tomato slices to the pesto after its prepared.

Freezing Tip: This pesto freezes exceptionally well, so feel free to prepare in bulk and store for later use.

Nutrition Facts (per serving)

Nutrition Facts	Amount per serving
Calories	107
Total Fat	11g
Saturated Fat	2g
Sodium	2mg
Total Carbohydrate	2g
Dietary Fiber	1g
Total Sugars	0g
Protein	2g
Vitamin C	1mg
Calcium	12mg
Iron	1mg
Potassium	89mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Comments

Stephanie Collins

09/30/2025 10:20:04 AM

I've been on the hunt for a simple vegan pesto recipe and I finally found the perfect one! I added some vegan Parmesan cheese for extra flavor and it was absolutely delicious. I used basil this time, but I'm excited to try it with arugula next. I didn't have pine nuts on hand, so I substituted them with toasted pecans. Such a versatile and tasty recipe!

Susan Nelson

10/01/2025 06:47:12 AM

I prepared this pesto with big garlic cloves, which made it overwhelmingly garlicky when raw. However, after cooking it briefly with the zoodles I made, the garlic flavor mellowed out and the pesto took on a slightly sweet taste. Overall, it was a simple and delicious meal for a busy weeknight.

Katherine White

09/28/2025 06:09:13 PM

Decent option for vegans - the pesto is tasty, although I personally prefer traditional pesto.

Donna Thomas

09/29/2025 06:14:58 PM

Next time, I will skip roasting the pine nuts because I believe their raw flavor enhances the freshness of the pesto. I might also adjust the amount of yeast in the recipe, but overall, it turned out really well. My whole family loved it, and I will definitely be making it again with those adjustments. Thank you for sharing such a great recipe!