This quick and easy vegan pesto recipe is so versatile and tasty you won’t even miss the cheese! It’s a quick way to add tons of color and flavor to any meal.
In the last few years we’ve found a new love for pesto when we got an amazing cilantro recipe from a client of Doug’s, and there was no turning back from there.
You will love putting this recipe on everything! Bread, pasta, sweet potatoes, sandwiches, breakfast potatoes… and the list goes on and on.
It’s also a great way to pack in some nutrients to your dish.
If you have a friend with a garden, consider a trade of some pesto if they supply the fresh basil! The name U.P. Basil Pesto comes from us using locally grown basil, luckily, between my mom and one of Doug’s clients, we get tons of delicious, fresh basil and it truly makes a difference in the taste!
U.P. Basil Pesto
- 4 cups packed basil (local grown is best!)
- 6 med-large cloves garlic
- 1/2 cup pine nuts
- 1/2 cup walnuts
- 1/3 cup nutritional yeast
- 1 cup olive oil
- 1/2 cup hemp hearts
- to taste salt & pepper
Add garlic, pine nuts, walnuts, nutritional yeast, olive oil, hemp hearts, salt & pepper and 2 cups basil into blender and blend.
Scrape down the sides of the blender and add the rest of the basil. Blend well.
Pour into a serving dish as a dip or over pasta as a sauce.
Consider taking this vegan pesto to seasonal gatherings with a baguette and it creates the perfect appetizer.
Let me know in the comments what your favorite use of pesto or if you try this recipe!
ps. if you love lemon and basil, you may just love this Lemon Basil Margarita 🙂