Vegan Pesto Sauce Recipes
VEGAN PESTO PASTA RECIPE BY TASTY
Here's what you need: fresh basil, fresh arugula, lemon juice, olive oil, water, garlic, pepper, kosher salt, almond meal, vegan spaghetti, pasta water
Provided by Camille Bergerson
Categories Dinner
Yield 8 servings
Number Of Ingredients 11
Steps:
- Combine basil, arugula, lemon juice, water, and olive oil to a blender and blend for 5-10 seconds.
- Add garlic, salt, pepper, and almond meal to the blender and blend until completely incorporated.
- Boil salted water and cook spaghetti according to packaging instructions.
- When draining the pasta, reserve ⅓ to 1 cup (80 to 235 ml) of water.
- Once drained, return the pasta to the pot, and stir in the pesto, adding reserved pasta water until the sauce reaches desired consistency.
- Enjoy!
Nutrition Facts : Calories 392 calories, Carbohydrate 47 grams, Fat 18 grams, Fiber 4 grams, Protein 11 grams, Sugar 2 grams
YUMMY VEGAN PESTO CLASSICO
This is a classic recipe I use and love. Nutritional yeast is substituted for the traditionally used dairy. Tasty on pasta, bread, sandwiches, omelets, etc. Try adding sun-dried tomato slices post-completion for an added boost of rich flavor. P.S. - It also freezes beautifully.
Provided by CANDIEDVIOLET
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 15m
Yield 16
Number Of Ingredients 6
Steps:
- Place the pine nuts in a skillet over medium heat, and cook, stirring constantly, until lightly toasted.
- Gradually mix the pine nuts, olive oil, garlic, nutritional yeast, and basil in a food processor, and process until smooth. Season with salt and pepper.
Nutrition Facts : Calories 106.5 calories, Carbohydrate 1.7 g, Fat 10.6 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 1.5 mg, Sugar 0.1 g
VEGAN PESTO
Use this easy homemade vegan pesto recipe to dress up pasta, as a pizza sauce, or as an appetizer with bread and crackers.
Provided by Jolinda Hackett
Categories Sauces
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine all ingredients in a food processor until nuts are ground. Pesto should still have texture and not be completely smooth.
- Enjoy!
Nutrition Facts : Calories 218 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, Sodium 203 mg, Sugar 1 g, Fat 21 g, ServingSize Around 2/3 Cup (8 Servings), UnsaturatedFat 0 g
VEGAN PESTO SAUCE
A basil pesto sauce that's vegan and yummy. This is an improvement on the Basil Pesto from Skinny Bitch in the Kitch
Provided by Jeannette 108
Categories Sauces
Time 30m
Yield 1-2 cups, 2 serving(s)
Number Of Ingredients 7
Steps:
- In food processor add one ingredient at a time and pulse to blend with some of the olive oil until all ingredients are blended together. Add more olive oil if needed. Use immediately or store in refrigerator with a little olive oil drizzled over the top to keep from browning. Serve over bow tie pasta or gnocchi. The taste of the pesto is strong enough to hold it's own when served with whole wheat pasta.
Nutrition Facts : Calories 1107.4, Fat 104.2, SaturatedFat 11.3, Sodium 611.4, Carbohydrate 31.4, Fiber 16.6, Sugar 2.6, Protein 30.9
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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.
- Perfect for adding to sauces, dressings, breads, and more! My favorite recently has been adding it straight to zucchini or carrot noodles (see photo) for a beautiful, healthy side dish.
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Cuisine Gluten-Free, Raw, Soy-Free, Sugar-FreeEstimated Reading Time 6 minsCategory How-ToCalories 991 per serving
- In a food processor with the S-shape blade, add the basil, pine nuts and garlic. Pulse a few times to chop. Then add the lemon juice nutritional yeast and sea salt, pulse again to roughly combine.
- Turn food processor to a low speed and drizzle in the olive oil. Continue blending together until mixture is combined, but there is still some texture.
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