Creamy Vegan Pesto Sauce with Pine Nuts
A dairy-free basil pesto with pine nuts, garlic, lemon and nutritional yeast for a bright, creamy sauce that comes together fast.
Prep 10 min · Makes about 1 1/2 cups
Ingredients
- 1/2 cup pine nuts
- 2 cloves garlic, minced
- 3 cups fresh basil leaves
- 1/4 cup nutritional yeast
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Directions
- Rinse the basil and pat it dry. Peel the garlic cloves, then press them with the broad side of a knife so they break down more easily. Juice the lemon and discard any seeds.
- Add all the ingredients except the olive oil to a food processor or blender. Pulse for about 2 minutes, until the mixture is chopped into an even texture. Pour in the olive oil, then blend for about 30 seconds, until the sauce turns smooth.