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.
Slideshow: More Pesto Recipes
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
How to Make It
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.
The basil pesto can be refrigerated overnight.
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