Vegan Pesto

Pesto has a wonderful aroma. That combination of herbs and garlic and oil is unbeatable! And a great addition to soups, or pasta or as a spread on a slice of bagette. Try different kinds of leaves for a different taste.

Duration: about 15 minutes
Utensils: hand blender, blender



So that the Pesto won't get too bitter, you should use cold oil and cut the leaves as small as possible so that you don't have to use the blender too long. Don't let the blender run hot. Short pulses are better and only until it is well mixed.


1/3 cup olive oil, or cold grape seed oil

1/4 cup pine nuts, lightly roasted without oil

1 garlic clove, minced

1/4 to 1/2 cup basil leaves, finely chopped

1 Tab nutritional yeast flakes




Combine ingredients in a blender or in a bowl using a hand blender until well mixed. Can be stored in the refrigerator for several days.



You can also use other types of leaves. Rucola and Radish leaves also make a great sharp flavor.


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Vegan Recipes for the Basics of Cooking

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