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A jar of pesto sauce with yeast, salad and a bowl of pasta in the background
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Versatile Vegan Pesto Sauce

This versatile vegan pesto sauce has such a delicious flavor! The secret is the nutritional yeast.
Course Dressings
Cuisine Sauce
Keyword vegan pesto sauce
Prep Time 10 minutes
Total Time 10 minutes
Servings 16 tablespoons
Calories 176kcal

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.

Notes

This pesto will be spoonable.  Depending on how I use it, I add olive oil to thin it out each time!

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

Serving: 2tablespoons | Calories: 176kcal | Carbohydrates: 3g | Protein: 3g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 78mg | Potassium: 151mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1023IU | Vitamin C: 12mg | Calcium: 32mg | Iron: 1mg