Vegan Pesto Sauce
This vegan pesto sauce recipe, bursting with flavor, offers a guilt-free pleasure for serving your family. Its versatility shines through, especially for lactose-intolerant family members, as it cleverly substitutes cheese with nutritional yeast. This adaptation ensures everyone can enjoy its rich, savory taste without compromise.
I’ve shared in the past about my journey with vegetarianism and veganism. For nine years, I embraced this lifestyle, but eventually, I frequently dreamed about eating meat. This recurring theme led me to believe that my body was signaling a need for more protein, prompting me to reconsider my dietary choices.
But I didn’t stop using nutritional yeast. I love the taste, and the recipes I most use it in are soups.
Nutritional yeast and its uses
Nutritional yeast is a deactivated yeast with a robust flavor. If you haven’t had it before, it tastes cheesy and nutty. Like some cheeses, it can also be pungent and earthy-tasting.
That makes it perfect to add to various sauces where you might otherwise use cheese. It is also delicious, sprinkled on salad, popcorn, vegetables, and more.
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Helpful tips
- When replacing cheese with nutritional yeast, start with a small amount and adjust according to your taste. Nutritional yeast provides a cheesy, nutty flavor without dairy.
- While traditional pesto uses basil, feel free to experiment with other greens like parsley (like I did), spinach, kale, or arugula for different flavor profiles.
- Pine nuts are a classic ingredient in pesto, but they can be pricey, so I used pistachios and walnuts. Other options include almonds, cashews, or sunflower seeds.
- Use less oil and add more to achieve your desired consistency for a thicker pesto. This makes it adaptable for various dishes, from pasta sauces to sandwich spreads.
- Fresh ingredients are key for the best flavor. Fresh basil, fresh parsley, and quality extra virgin olive oil enhance the taste.
- Vegan pesto can be stored in an airtight container in the fridge for up to a week. For longer storage, freeze it in ice cube trays for easy portioning, or put it in a glass jar in the freezer for up to two months.
- A splash of lemon juice not only adds a bright flavor but also helps maintain the vibrant green color of the pesto. Adjust the acidity to suit your palate.
- Start with a small amount of garlic and adjust according to your taste, as raw garlic can be quite potent. I am using garlic paste as it comes in a tube and is easy to dispense.
- If you’re using salted nuts, adjust the additional salt in the recipe accordingly to avoid an overly salty pesto.
- Feel free to add extras like sun-dried tomatoes, roasted red peppers, or chili flakes for an added flavor dimension.
How to make vegan pesto sauce
Pre-step
Get a food processor and a rubber spatula.
Step one
Gather the ingredients: nutritional yeast, fresh basil leaves, parsley, extra virgin olive oil, garlic cloves, lemon, pistachios, walnuts, and salt.
Step two
Take the stems off both the basil and parsley and add them to the food processor container.
Step three
Add lemon juice, garlic, salt, pistachios, chopped walnuts, and olive oil.
Step four
I measure out the nutritional yeast.
Step five
I pour the yeast into the processor with the other ingredients.
Step six
Lock the cover on the processor and turn it on high for 1 minute. Scrape down the sides with a spatula and process the pesto sauce for an additional minute.
I transfer the pesto to a jar, make a salad, and plate some freshly made pasta.
I take a few teaspoons of the sauce, dollop it on the pasta, and mix it all together.
Christopher loves pesto pasta!
I hope you enjoyed this vegan pesto recipe.
Other ideas for using this sauce are spreading it on bread or salad dressing or eating it with a spoon.
Other sauce recipes
And as always, may all your dishes be delish!!
If you’ve tried this or any other recipe on the blog, I’d love to hear your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Versatile Vegan Pesto Sauce
Ingredients
So Easy
- 4 ounces fresh basil leaves (4 cups, stripped of the stems)
- 2 cups fresh parsley (packed, stripped off stalks)
- 1/2 cup pistachios (raw and unsalted)
- 1/2 cup walnuts (raw and unsalted)
- 1 ounce lemon juice (1/2 of a lemon)
- 1/2 teaspoon salt
- 1 cup olive oil
- 3 tablespoons nutritional yeast
- 2 teaspoons garlic paste (or 2 cloves of garlic)
Instructions
- Add the basil and parsley to the processor.4 ounces fresh basil leaves, 2 cups fresh parsley
- Add the rest of the ingredients and half the olive oil.1/2 cup pistachios, 1/2 cup walnuts, 1 ounce lemon juice, 1/2 teaspoon salt, 3 tablespoons nutritional yeast, 2 teaspoons garlic paste, 1 cup olive oil
- Slowly pour the rest of the olive oil into the processor shoot.
- Scrape down sides and continue to process for an additional minute or until all the ingredients are combined.
- Transfer to jar for storage.
- Or use it right away. Place a few tablespoons on some freshly made pasta and mix it together until the pasta is covered.
- Eat, smile, and enjoy.
Equipment
Notes
Helpful tips
- When replacing cheese with nutritional yeast, start with a small amount and adjust according to your taste. Nutritional yeast provides a cheesy, nutty flavor without dairy.
- While traditional pesto uses basil, feel free to experiment with other greens like parsley (like I did), spinach, kale, or arugula for different flavor profiles.
- Pine nuts are a classic ingredient in pesto, but they can be pricey, so I used pistachios and walnuts. Other options include almonds, cashews, or sunflower seeds.
- Use less oil and add more to achieve your desired consistency for a thicker pesto. This makes it adaptable for various dishes, from pasta sauces to sandwich spreads.
- Fresh ingredients are key for the best flavor. Fresh basil, fresh parsley, and quality extra virgin olive oil enhance the taste.
- Vegan pesto can be stored in an airtight container in the fridge for up to a week. For longer storage, freeze it in ice cube trays for easy portioning, or put it in a glass jar in the freezer for up to two months.
- A splash of lemon juice not only adds a bright flavor but also helps maintain the vibrant green color of the pesto. Adjust the acidity to suit your palate.
- Start with a small amount of garlic and adjust according to your taste, as raw garlic can be quite potent. I am using garlic paste as it comes in a tube and is easy to dispense.
- If you’re using salted nuts, adjust the additional salt in the recipe accordingly to avoid an overly salty pesto.
- Feel free to add extras like sun-dried tomatoes, roasted red peppers, or chili flakes for an added flavor dimension.
Nutrition
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
I actually just started sprinkling nutritional yeast on my popcorn and I love it! Such a amazing idea to put it in pesto!!! I have so much basil and I am planning to make pizza soon! Going to use this on it! 😀
Yay Joyce! It’s so good. I love putting Nutritional yeast on different things and popcorn is the bomb!
I had not seen nutritional yeast in that nice glass bottle of theirs yet. Very good to know. I don’e really need those large containers. Your pesto is fantastic!
Thanks so much Ginny. I appreciate it!
Lovely! I love pesto and loving using different nuts and seeds. I never add dairy to mine either. I’ll have to try this version – sounds wonderful!
Thank you Jenn!
I’m a big fan of nooch, but never thought to add it to pesto, why haven’t I done this before! Your photos are stunning too.
Thank you so much Sus!
This looks simply scrumptious! I love the naturally brilliant emerald color and the addition of nutritional yeast! (Which is also super yummy on popcorn!)
Mmmm. Indeed Rebecca! I love it on popcorn! Thank you so much!
I am practically an obligate omnivore, so the idea of trying nutritional yeast had never occurred to me. If it tastes cheesy and nutty—AND it’s healthy—what’s not to love?! Apart from that, pesto is already such an incredibly rich sauce that the idea of adding nutritional yeast rather than cheese appeals to me. Your pesto looks absolutely vibrant: I can’t wait to give it a try!
Thanks so much Michelle!! 🙂
Excellent idea to swap the cheese for the nutritional yeast! I’ll have to give that a try! Fantastic, as usual, Elaine!
Thanks so much Beth! 🙂
I love that the spices are organic. The pesto pasta looks amazing!
Thank you Dawn, I appreciate it!
I’ve never cooked with nutritional yeast but the pesto looks and sounds amazing! I’d be happy to try it even though I happily eat cheese.
Hehe Corina! I used to use nutritional yeast a lot. But now I use it when there is something that I mix with cheese that unsettles my tummy.
Totally trying to take cheese out of my diet. Love the nutritional yeast idea!
It is a great replacement Carol. Just don’t expect it to ‘melt’, it just gives the flavor! Thank you for your comment! 🙂
Lol! Another delicious recipe Elaine, the photos are awesome, the snowing one is top, if you hadn’t added it, I would have complained “Why not a snowing picture?” Fun apart, I had never heard of nutritional yeast before and I like that you explain how it tastes and how to use it. I want to try using it, of course with your delish pesto sauce! 🙂
Hehe. Thanks so much Patty!
I love that Simply Organics Nutritional Yeast is flakes instead of powder! I hope my local supermarket carries it! Thanks!
Madelyn! Thanks for your comment! Yes, I love the flakes better than the powder!