This vegan recipe is closely based on the traditional Italian pesto; the only difference is the substitution of nutritional yeast for the cheese and the addition of salt which the cheese provides in the traditional version.
This is also the starting point from which a wide variety of pestos can be made. Delicious and creative pestos can be made with arugula, parsley, spinach, cilantro, beet greens, kale, cilantro and any other tender green. Nuts which work well besides walnuts and pine nuts are Brazil nuts, toasted cashews, hazelnuts, and almonds. Make sure that you are choosing unsalted nuts when using them in pesto.
I’ve also found that avocado oil is good either on its own or mixed in with the olive oil.
Pesto should be eaten either right away or stored in the refrigerator tightly covered for a few days. Some recipes recommend covering it with a thin film of olive oil to preserve the freshness, but this will add more oil to the pesto which can throw off the flavor balance. You can lay a piece of plastic wrap directly against the surface of the pesto which will keep it fresh, but it also will need a tight cover over the entire container. Leaving it uncovered will turn the pesto very dark as the leaves oxidize, especially when mixed with salt. It doesn’t affect the flavor, but it won’t look as bright green as it should.
The most traditional way to serve pesto is to add it directly to freshly cooked pasta, adding reserved salted pasta cooking water by small amounts until a nice creamy texture is reached. I like to provide hot pepper flakes, smoked flaked salt, and lemon wedges for diners to add as desired.
Pesto is such a versatile item that you can use it in almost any savory dish; adding pesto to mashed potatoes turns them a lovely green and greatly enhances the potatoes. It’s also delicious added to tomato sauce, spread on toasted baguettes, or drizzled on gnocchi, pizza, or ravioli.
Pesto
Prep
Total
Yield 3/4 cup pesto
Pesto can be made with a wide variety of herbs, greens, and nuts, and this vegan version starts with the classic basil/pine nut/garlic/olive oil combination but substitutes nutritional yeast for the cheese.
Ingredients
- 1/4 cup nutritional yeast
- 1/3 cup pine nuts OR 1/2 cup raw walnuts
- 1 clove garlic (peeled and sliced, about 1 teaspoon)
- 1 teaspoon fine salt
- 1/4 cup extra virgin olive oil
- 4 large handfuls fresh basil leaves (abut 4 ounces)
Instructions
Add all ingredients to a food processor except the olive oil, and process until the mixture has a chunky texture. With the motor running, add the olive oil in a steady stream, stopping the motor occasionally to scrape down the sides of the bowl. If the pesto does not become soft enough to swirl around the bowl, add 1 additional tablespoon olive oil.
If raw garlic is not appealing to you, gently heat the olive oil in a small pan, add the garlic, and cook for a few minutes, watching the pan closely, until the garlic starts to turn a medium golden brown. Take the pan off the heat right away to prevent the garlic from burning which can happen in a few seconds. This will soften the taste of the garlic. You can also toast whichever nut you are using along with the garlic. Toasted pine nuts are superb on their own, sprinkled on a salad or a dip.
2
Thanks, Deb- this reminds me to use the nutritional yeast & raw walnuts I bought this Spring:) Lately I’ve been adding a few leaves of blanched kale to my pestos- the kids adore it with raviolis!
You are very welcome! Pesto is a great way to use up any extra greens.