My Very Favorite Vegan Basil Pesto Recipes
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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