MUST-TRY VEGAN PESTO | pesto 3 ways

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan-style seasoning

Brewer's yeast is a good source of B vitamins.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Gather fresh basil for the pesto recipe.

If storing, blanch the basil in boiling water for 5-10 seconds, then submerge in ice bath to stop cooking.

Toast pine nuts to enhance flavor before adding to food processor.

Add toasted pine nuts to food processor and blend briefly to break them down.

Add raw basil leaves to the food processor.

Roughly chop garlic and add to the food processor.

Season with kosher salt and freshly cracked black pepper to taste.

Zest a lemon and add the zest to the mixture.

Squeeze in fresh lemon juice.

Add nutritional yeast to mimic cheesy notes.

Blend the mixture in the food processor, streaming in extra virgin olive oil while blending.

Periodically stop to scrape down the sides with a spatula to incorporate all ingredients.

Add more oil or a bit of water as needed until reaching a smooth yet thick texture.

Store pesto in a sealed jar in the refrigerator for up to five days, optionally adding a layer of olive oil on top to prevent browning.

Add pesto to cooked rigatoni pasta, incorporating a few spoons of pasta water to help it cling better.

Add sliced cherry tomatoes to the pasta with pesto.

For a Thai-inspired pesto, substitute basil with cilantro and add fresh mint.

Use roasted peanuts instead of pine nuts and lime juice instead of lemon juice.

Add garlic, ginger, and chili peppers to the food processor for the Thai pesto.

Use tamari or soy sauce instead of salt, about 2 teaspoons.

Blend the Thai pesto, drizzling in grapeseed oil and toasted sesame oil while blending.

For a carrot top pesto, wash carrot tops using a salad spinner.

Blanch carrot tops for about 2.5 minutes until tender and bright green.

Use shelled pistachios instead of pine nuts in the carrot top pesto.

Add blanched carrot tops and two cloves of roughly chopped garlic to the food processor.

Zest one medium lemon and squeeze in the lemon juice.

Season with kosher salt and freshly cracked black pepper, and add nutritional yeast if desired.

Blend the carrot top pesto, drizzling in extra virgin olive oil while blending.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary