Easy Vegan Pesto Recipes

5-MINUTE VEGAN PESTO

5-Minute Vegan Pesto image

This quick and easy vegan pesto is a delicious topping for any pizza, pasta or salad, and takes only 5 minutes with just a few ingredients.

Provided by Fioa

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian

Time 5m

Yield 6

Number Of Ingredients 7

Ingredients

3 cups fresh basil leaves
⅔ cup olive oil
¼ cup pine nuts
2 tablespoons nutritional yeast
2 cloves garlic
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Combine basil leaves, olive oil, pine nuts, nutritional yeast, garlic, salt, and black pepper in the bowl of a food processor; pulse until smooth.

Nutrition Facts : Calories 259.1 calories, Carbohydrate 2.6 g, Fat 27.1 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 3.8 g, Sodium 196.4 mg, Sugar 0.3 g

VEGAN PESTO

Vegan Pesto image

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

Ingredients

1 1/2 cups fresh basil (loosely packed)
1/3 cup olive oil (or other high-quality oil)
1 cup pine nuts (or cashews, or walnuts)
5 cloves garlic
1/3 cup nutritional yeast
3/4 teaspoon salt
1/2 teaspoon black pepper

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

Vegan pesto image

Make a vegan pesto to add to pasta, pizzas, salads and sandwiches. It will keep in the fridge for up to a week

Provided by Liberty Mendez

Categories Condiment

Time 7m

Yield Makes 1 x 250g jar

Number Of Ingredients 6

Ingredients

50g pine nuts
large bunch of basil , roughly chopped
2 tbsp nutritional yeast
150ml olive oil , plus extra for the jar
2 garlic cloves , roughly chopped
½ lemon , juiced

Steps:

Toast the pine nuts in a small pan over a low heat for 3-4 mins until golden brown. Set aside to cool.
Blitz the pine nuts with the remaining ingredients in a food processor until smooth. Season to taste.
Spoon the pesto into a jar and top with a thick drizzle of olive oil. Will keep stored in the fridge for up to a week.

Nutrition Facts : Calories 574 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.3 milligram of sodium

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