Creamy Vegan Pesto Pasta Sauce

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are a budget-friendly alternative that still provide creaminess.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: no alternative

Brewer's yeast offers a similar flavor profile but may not have the same nutritional benefits.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive while still providing a neutral flavor.

avocado

🥗Healthier: silken tofu

💰Cheaper: mashed banana

Mashed banana can add creaminess at a lower cost, though it alters the flavor.

Spread a handful of pine nuts onto parchment or a baking tray in an even layer.

Preheat the oven to 180 degrees Celsius.

Toast the pine nuts in the oven for about 1 minute until lightly toasted.

Remove the toasted pine nuts and let them cool.

Roughly chop a big bunch of fresh basil.

Add the chopped basil to a blender.

Add 1 large tablespoon of garlic puree to the blender.

Squeeze the juice of half a lemon into the blender, making sure to catch any seeds.

Add the toasted pine nuts to the blender.

Pour in about 3 tablespoons of olive oil (basil infused or extra virgin).

Blend the mixture until it reaches a nice smooth consistency.

Remove the pesto from the blender, ensuring to scrape down the sides to get every bit.

Serve immediately or store in a jar in the fridge for a few days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens