This vegan pesto recipe is so fabulous it will have your mouth-watering! It was even approved by an authentic Italian (my husband) who was born and raised in an Italian town near Genoa where pesto originates from. In fact, while living there pesto was one of my favorite things to make. First, because it is so easy yet so delicious and second, because I love basil. In this recipe though I created vegan version and spiced it up with a few different ingredients, and it was so good I was licking my spoon clean. Even though there is no Parmigiano or Pecorino cheese it still is so cheesy thanks to the Nutritional Yeast used.
Nutritional yeast is a great substitute to you use when you want that cheesy nutty flavor so for this pesto it is perfect! All you need is a tablespoon or two and it can add such a richness to any dish. There are no are no added sugars or preservatives and is high in B vitamins, protein, folic acid and selenium and is gluten-free. It is a great addition for any diet but particularly vegans since it is particularly high in B12.
This can be used as a sauce for pasta, a dip for cut up vegetables or even as a spread in veggie wraps instead of hummus or guacamole.
1 cup packed arugula
1/4 cup basil (about 15 medium to large basil leaves)
1/2 cup packed spinach
1/3 cup walnuts
2 Tbsp lemon juice
1 clove garlic
2 Tbsp nutritional yeast
3 Tbsp high-quality Extra Virgin Olive Oil
(optional) 1/4 tsp Sea Salt
Blend all the above ingredients in a food processor until smooth and creamy. pour into a small bowl as a dip or pour on top of raw zucchini noodles and mix in well.
This is so delish I can’t wait for you to try it! Do you have any pesto variations that you love? If so, please share!