Best Vegan Basil Pesto Recipes

VEGAN BASIL PESTO

Steps:

• Add the basil, almonds, pistachios, tea, garlic, 3/4 teaspoon salt and lemon zest to a food processor. Cover and pulse a few times.
• Drizzle in the oil while pureeing; continue to process until the mixture makes a coarse pesto. Add salt to taste.

MY VERY FAVORITE VEGAN BASIL PESTO RECIPE

Steps:

• Place basil, pine nuts, nutritional yeast, garlic, lemon juice, thyme (if using), salt, and 1/2 cup olive oil in your high-speed blender (I use and recommend a Vitamix). Blend until a bit of a paste forms, drizzling in more olive oil as necessary until your pesto reaches the consistency you like. Taste and add additional salt if desired.
• Store in an airtight container in the refrigerator for up to 5 days or freeze for up to several months.

VEGAN LEMON BASIL PESTO WITH RAW ZUCCHINI SPAGHETTI

Steps:

• Run the garlic through the chute of the food processor. Add the basil, lemon juice, lemon zest, salt and oil and process until smooth. Add pine nuts and nutritional yeast and process being careful not to over process the nuts. Set the pesto aside. Peel 4 medium zucchini, and put through a spiral vegetable slicer. Place the zucchini "spaghetti" on paper towels to dry. Put dried zucchini strands in a serving bowl, mix together with vegan lemon basil pesto and serve. Lemon basil pesto may also be served as a dip or over cooked pasta.