This easy 5-minute vegan pesto is made with basil, garlic, lemon, and nutritional yeast for a pesto that is packed with flavor. Serve it with noodles, on bread, or in a salad for the perfect vegan condiment.
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Destem the basil and place it in a food processor along with pine nuts, nutritional yeast, garlic, lemon juice, and salt.
With motor running, slowly add olive oil until it is completely incorporated. Stop to scrape down the sides, if necessary, blending until the pesto is evenly mixed.
Pesto can be stored in an airtight container in the refrigerator for up to one week.
You can also freeze pesto for up to six months. To freeze pesto, freeze it in ice cube trays. Once the pesto is frozen solid, transfer the cubes to a ziplock bag. When ready to use, just add the pesto to your pasta or vegetables to heat.