You know when you make something off the cuff and itâs tastes soooo good, but then you try and try to recreate it and you canât? Thatâs what happened this vegan pesto recipe.
I made it when I was in Vermont a few weeks ago, didnât measure, didnât keep track of what I was adding and it turned out to be the best damn pesto Iâve ever tasted. Tried to recreate it the next day and fail. Since then Iâve made at least five batches and finally, finally I have it down.
Iâve made my fair share of pesto recipes here on SQ including my quinoa pesto, my hemp seed pesto and also that raw avocado pesto, but while each of those are super delicious, this pesto is more traditional. It goes with everything and has that familiar pesto taste just without the parmesan cheese. Itâs the perfect vegan pesto for everyday.
To make this pesto vegan, weâre swapping in nutritional yeast for the parmesan/romano cheese. It adds that sharp cheesy flavor, with a hint of salt and I swear, if you were to compare this recipe side by side with a dairy one, youâd be hard pressed to tell them apart.
I actually get a lot of questions about nutritional yeast and where to buy it, so Iâll just give you a quick bullet points before we get to the recipe:
nutritional yeast is a yeast (deactivated) often sold in flakes or powders
it is naturally gluten-free and vegan
itâs high in B-complex vitamins and is sometimes fortified with vitamin B12 (awesome for the non-meat eaters out there!!)
it has a nutty, cheesy flavor and can be used to replace parmesan in most recipes
Where can you find it? Most natural food stores sell nutritional yeast in bulk, but if you canât find it locally you can get a great price on Amazon!
Now for the recipe!
All you need to make your pesto is a food processor. You simply add everything in, blend it up, then drizzle in your olive oil. It seriously couldnât be easier.
For storage, I keep mine in a sealed container in the fridge for 4 â 5 days, but this pesto also freezes really well and would keep all winter long. So my tip? Stock up on basil while itâs in season, make a bunch of batches of pesto and store them in your freezer so you can have fresh, homemade pesto whenever you want it