HOW TO MAKE VEGAN PESTO
I have a thing for Pesto. I can truly say that it is my comfort food so in this recipe I will share with you how to make Vegan Pesto Sauce easily without a sweat.
I love Pesto so much because it is pretty easy to make and does not need a lot of preparation and cooking and requires very minimal ingredients.
I love it so much that this summer we plan to plant our own Basil Plant so that I can have unlimited pesto pasta every time I want!
Oh, the excitement.
I will write about it more in the future how it goes so make sure to subscribe to our newsletter so you will be updated!
This recipe is the closest recipe to the classic Pesto except the Parmesan Cheese because in this recipe we are using our homemade Parmesan Cheese.
We have a separate recipe for our homemade Parmesan Cheese so make sure to check that out too.
Now let us start making our Pesto Sauce.
INGREDIENTS for vegan PESTO
- 1 Cup of Toasted Pine Nuts
- 3 Cloves of Garlic
- 2-3 Handful of Basil Leaves
- ½ Cup of Extra Virgin Olive Oil
- ½ Cup of Vegan Parmesan Cheese (Check Here)
- 1 Tablespoon of Lemon (depends on your preference)
- Salt and Pepper to taste
Prepare the Ingredients.
Toast the Pine Nuts in a pan with low heat. When ready, set aside and cool it down.
Put the Toasted Pine Nuts into the Food Processor and blend it.
Scrape the side and add half of the Olive Oil and blend again.
Add the Basil Leaves and crushed garlic and pulse it. Do not blend it for too long otherwise, the Basil leaves will be black and loose the aroma and taste.
You can add the remaining Olive Oil and Lemon, then pulse it again until it is completely incorporated.
Add the Salt, Pepper and the Vegan Parmesan Cheese and blend it for last time. If it is still necessary to add more liquid, add olive oil.
Boil salty water and cook your pasta al dente.
When done, put the cooked pasta into a bowl and mix it with your Pesto Sauce. (You do not need to cook the Pasta and the Sauce just stir and mix it well).
Serve and enjoy your Pesto Pasta!
NOTES IN MAKING THE PESTO SAUCE
You can use Cashew Nuts if you do not have Pine Nuts, though there will be a slight difference with the taste but both are best nuts for a pesto sauce.
- When cooking your Pasta, make sure your water is salty like the sea and boiling before you put your pasta into the pot and cook it al dente.
In preparing the basil, make sure to dry it completely after washing it. Also, make sure to cut out the stems and you only leave the leaves for the pesto sauce.
When blending your Pesto Sauce in the Food Processor, just use the Pulse Function and don’t blend it too hard because you will end up with blackish pesto sauce and your Basil leaves will loose its aroma and taste.
- You can add more Olive Oil if you feel that your Pesto Sauce is a bit dry.
Make sure that you put the Salt and the Vegan Parmesan Cheese at the end of blending because it will also make your basil leaves black.
And that is our simple recipe on how to make Vegan Pesto Sauce.
I told you it is super easy.
If you love the recipe, do not forget to share it.
You can also Pin it in your Vegan Recipes Pinterest Board so you can read it later.
Thank you so much for reading.
Spread the love, Vegans!
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