This vegan pesto recipe is made with fresh basil, garlic, and lemon juice. It’s healthy, bright, and full of flavor. Perfect for dipping bread, on pizza or pasta, and more!
Freeze: A great way to store it is by pouring it into ice cube trays until you’re ready to use it. Simply heat up the number of “pesto cubes” you’ll need and place the rest back in the freezer. This pesto can be frozen for up to 1 month.
Nutritional Yeast: If you don’t like nutritional yeast but still want the cheesy creaminess, replace the walnuts with cashews.
Greens: I used basil and spinach for the green in this recipe. But, other greens like kale and arugula are great. Toss in some chopped fresh parsley, cilantro, or even mint for adding an extra depth of flavor.
Garlic: I tend to like a lot of garlic so I would suggest you start with 1-2 cloves and add more if you prefer. Garlic can have a bit of sharp bite.
Nuts: You can use any of your favorite nuts or seeds. I prefer walnuts but pecans, cashews, pine nuts, or even almonds are excellent choices.