Vegan Basil Pesto Recipes
VEGAN BASIL PESTO
A delicious, creamy vegan basil pesto. Nutritional yeast and white miso mimic the salty, cheesy flavour of Parmesan while cashews + hemp seeds replace the typically expensive pine nuts.
Provided by Brittany at ilovevegan.com
Categories Sauces
Time 10m
Number Of Ingredients 9
Steps:
- In a food processor, pulse basil, cashews, garlic, and salt, until cashews are finely chopped and evenly textured.
- Add the miso, nutritional yeast, and hemp seeds. Pulse until combined.
- While the processor is running, very slowly pour in the olive oil, followed by the water.
- To prevent oxidation, spoon pesto into a small jar and top with a thin layer of olive oil. As you use the pesto you can stir the oil in, or discard/reserve for later.
VEGAN PESTO WITH BASIL
This vegan pesto with basil is perfect for busy days. It's super easy to make, healthy, and in combination with pasta incredibly delicious. All you need for this vegan pesto is 5 minutes!
Provided by Sina
Categories Entrées Main Course
Time 5m
Number Of Ingredients 9
Steps:
- Place all of the ingredients in a blender of food processor.
- Process until rather smooth with a few chunks. It's best to use the pulse function. However, make sure not to process the pesto for too long because otherwise it might become bitter.
Nutrition Facts : Calories 221 kcal, Carbohydrate 5 g, Protein 4 g, Fat 21 g, SaturatedFat 2 g, Sodium 300 mg, Fiber 2 g, ServingSize 1 serving
VEGAN BASIL PESTO RECIPE
Traditional pesto recipes include cheeses, making them off-limits for vegans. My vegan basil pesto is easy to make and vegan-friendly.
Provided by Dr. Josh Axe
Categories Sauces & Dressings
Time 5m
Yield 6
Number Of Ingredients 9
Steps:
- Add all ingredients except water to a food processor or high-powered blender. Starting with ½ cup water, pulse and then puree pesto, adding water as needed to make a smooth paste.
- Use immediately or store in a jar in the refrigerator for 2-3 days.
Nutrition Facts : ServingSize 32g, Calories 137 calories, Sugar 0.7g, Sodium 9mg, Fat 14.2g, SaturatedFat 1.6g, UnsaturatedFat 12.6g, TransFat 0g, Carbohydrate 2.4g, Fiber 0.7g, Protein 1.6g, Cholesterol 0mg
VEGAN BASIL PESTO
The combination of smoked almonds, pistachios and green tea gives a depth of flavor that cheese would normally provide, making this a great vegan condiment for pasta or crostini. Freeze leftovers in an ice cube tray and store for up to one month.
Provided by Food Network Kitchen
Time 15m
Yield 8 servings (Makes 1 cup)
Number Of Ingredients 8
Steps:
- Add the basil, almonds, pistachios, tea, garlic, 3/4 teaspoon salt and lemon zest to a food processor. Cover and pulse a few times.
- Drizzle in the oil while pureeing; continue to process until the mixture makes a coarse pesto. Add salt to taste.
Nutrition Facts : Calories 130 calorie, Fat 12 grams, SaturatedFat 1.5 grams, Sodium 230 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 3 grams, Sugar 1 grams
MY VERY FAVORITE VEGAN BASIL PESTO RECIPE
Think pesto needs parmesan in order to have flavor? Think again! This versatile, vibrant pesto proves the point.
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 8
Steps:
- Place basil, pine nuts, nutritional yeast, garlic, lemon juice, thyme (if using), salt, and 1/2 cup olive oil in your high-speed blender (I use and recommend a Vitamix). Blend until a bit of a paste forms, drizzling in more olive oil as necessary until your pesto reaches the consistency you like. Taste and add additional salt if desired.
- Store in an airtight container in the refrigerator for up to 5 days or freeze for up to several months.
Nutrition Facts : ServingSize 2 tablespoons, Calories 144 kcal, Sodium 48 mg, Fat 14 g, SaturatedFat 2 g, Carbohydrate 3 g, Fiber 1 g, Protein 3 g
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- To a food processor or small blender, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.
- Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp (15 ml) water at a time until the desired consistency is reached - a thick but pourable sauce. (If avoiding oil altogether, sub the oil with vegetable broth or just use all water.)
- Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, nuts for nuttiness, garlic for bite / zing, or lemon juice for acidity.
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