Basil Pesto

Nutritional yeast mimics the savory notes of an aged cheese in this vegan pesto. Nutritional yeast is also great sprinkled over popcorn, stirred into vegetable broth for a rich meaty flavor or mixed with capers to take the place of Parmesan and anchovies in a vegan Caesar dressing.

  • Total Time:
  • Servings:  Makes 3/4 cup

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Ingredients

  • 2 cups basil leaves
  • 1/2 cup parsley leaves
  •  1/4 cup nutritional yeast
  •  1/4 cup pine nuts, toasted
  • 4 garlic cloves
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup extra-virgin olive oil
  • Kosher salt
  • Black pepper

How to make this recipe

  1. In a food processor, pulse the basil, parsley, nutritional yeast, pine nuts, garlic and crushed red pepper until a coarse paste forms. With the machine running, slowly stream in the olive oil; season the pesto with salt and black pepper.

Make Ahead

The basil pesto can be refrigerated overnight.

Contributed By Published March 2016





1064275 recipes/basil-pesto 2016-02-08 Tal Ronnen dressings|marinades-and-rubs|basic-easy| march-2016 recipes,basil-pesto 1064275
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