Vegan Basil Pesto
This vegan dairy free basil pesto tastes like it has aged parmesan in it! You’ll never miss the cheese.
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 1/2 cups
Ingredients
- 1/3 cup (80ml) extra-virgin olive oil
- 3 cups (75g) firmly packed fresh basil leaves
- 1/2 cup (70g) raw or toasted pine nuts (or blanched slivered almonds)
- 2 tablespoons fresh lemon juice
- 2 teaspoons minced fresh garlic (2 cloves)
- 1 teaspoon sweet white miso paste (or yellow or chickpea miso)
- 1/4 teaspoon Celtic sea salt, plus more to taste
Instructions
- Throw everything into a food processor fitted with the s blade, and pulse until rustically combined. Tweak salt to taste.
- Transfer to a sealed container. The pesto will keep in the fridge for about 5 days.
Recipe Notes
Photo by Trent Lanz and styling by Alicia Buszczak
Comments 11
Can’t go wrong with this pesto! Amazing flavours!
Thanks! Glad you enjoyed it 🙂
Hi, this sounds delicious. I was wondering why the lecithin is necessary?
Hey Andrea, I just add in a bit of lecithin to make it a bit more creamy. But you can leave it out and it is just as good.
This is the most amazing pesto! Just made it for the second time, absolutely beautiful! I much prefer using cashews to pine nuts, ive never liked the taste of pine nuts.
Thanks Lisa! I am so glad you are enjoying it. I prefer to use cashews and macadamias in pesto too! YUMMO!
Thankyou for your lovely comments Zoe. I really appreciate it.
Welcome! So glad you are enjoying the recipes.
Yes, it is great to know we can make great tasting pesto without cheese isn’t it?
Hi, is it possible to preserve this in any way? If not how long will it last if kept in a jar in the fridge?
This keeps for up to a week in a cold fridge. You can also freeze it in a seal-a-meal bag or sealed container. That is the best way to preserve it. Enjoy 🙂