Quick · 5–15 min

Helen's Vegan Pesto

Name: Helen's Vegan Pesto
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cups fresh basil, fresh leaves, packed; 3 cloves garlic; 3 ½ tbsp nutritional yeast, 3 to 4 tbsp, to taste; 2 tbsp lemon juice, fresh juice; 3 tbsp olive oil, extra-virgin; 2 tbsp water, 1 to 3 tbsp, for thinning; 1 pinch salt, to taste; 1 pinch black pepper, to taste

Helen Zoller makes this pesto whenever the basil is piling up and pasta night needs a fast, fresh sauce. The nutritional yeast gives it that savory, cheesy depth, so you never miss the parmesan.

Helen Zoller’s pick · founder of serenity sanctuaries · 6 years, 11 months plant-based

@https://www.instagram.com/serenitysanctuaries/

Hands-on: 10 min
Hands-off: None
Total: 10 min
Dishes: 2

3gprotein111cal3gcarbs10gfatper serving · $0.68

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Skillstove · blender

Method

1
Toast 3 tbsp pine nuts in a dry skillet over medium-low heat, stirring often, until golden and fragrant. Pour them onto a plate to cool.
2
Add the basil, toasted pine nuts, garlic, and nutritional yeast to a food processor or blender.
3
Pour in the lemon juice and olive oil.
4
Blend until smooth, stopping to scrape down the sides once or twice.
5
Add water 1 tablespoon at a time, blending after each, until the pesto is as thin as you like. You will need 1 to 3 tablespoons.
6
Season with salt and pepper, then taste and adjust.
7
Toss the pesto with warm cooked pasta and serve right away.

Storage

Keep in an airtight jar in the fridge for up to 5 days. A thin layer of olive oil on top helps it stay green. It also freezes well for up to 3 months.

Good to know

Toasting the pine nuts first adds a deeper, nuttier flavor.
Start with 3 tablespoons of nutritional yeast and add more if you want it cheesier.
Save a splash of pasta cooking water to loosen the pesto when you toss it with noodles.