Vegan Pesto

Vegan pesto

I absolutely adore this vegan pesto and think it’s just as tasty as its cheesy counterpart. Or dare I say, even more so!

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When I thought pesto previously, it was always the cheese filled version that came to mind. If we’ve not had the discussion before, I am a complete and utter Italofile and feel just at home in Italy as I do in Australia. It was in Italy of course that I first fell in love with pesto and then was lucky enough to have a friend’s Mum teach me how to make it at home. How I delighted in making my very own jars of it….. how annoyed my stomach was that I was having so much dairy!

Lets face it, if you’re a pesto fan there’s no having a ‘touch’ of pesto on anything. It’s lots of pesto on everything! When you have a dairy intolerance, that doesn’t work out so well for you. It may have taken me far more years than I care to admit to, but I’ve finally come up with a vegan pesto that tastes SO good I don’t think I will miss the original so much. I did in fact, just say that out loud.

Something I love about making dips and sauces like my chimichurri and this vegan pesto is, all the ingredients remain raw. Literally living foods full of vitamins, minerals and a stack of other nutrients that contribute greatly to our health. The basil, garlic, nutritional yeast and olive oil in particular here all offer us an abundant source of nourishment. Between them they help to reduce inflammation, support heart health, reduce blood pressure, support brain health, boost immune function and assist with mood disorders. All this from one little jar of pesto!

Did you know that you get some of the best health benefits garlic has to offer when it’s in its raw form? How hard is it to eat raw garlic though? Not very hard at all if it’s in this vegan pesto that’s for sure and certain! I’ve taken to having it by the spoonful straight from the jar…. for medicinal purposes, naturally.

Just a note too, the olive oil you choose will make an enormous difference to the flavour of pesto. I absolutely love the Frantoi Cutrera – selezione Cutrera – cold extracted olive oil that I get from Pioik Bakery in Pyrmont. I have also used Nolans Road Robust and love that too. Anything you like will be fine but I always think it’s best to like the flavour of the oil if you’re just trying some on its own. I don’t think any amount of other ingredients will mask a bad / rancid olive oil.

So then, have you tried pesto without the cheese before? Let me know in the comments. I hope you enjoy the recipe!

Vegan pesto

Vegan Pesto Hand

Ingredients

  • 1 large bunch of basil (leaves only, roughly 2 cups)
  • 1 – 2 cloves of garlic*
  • 1/2 cup nutritional yeast (I used Honest to Goodness)
  • 1/2 cup olive oil
  • 1/4 cup pine nuts**
  • 1 tsp shiro miso (I used Spiral Foods)
  • 1/8 to 1/4 tsp salt (start with the smaller amount and add more to taste)

Directions

  1. Remove the basil leaves from the stems then wash and pat dry
  2. Add the garlic, pine nuts and a handful of basil leaves to a food processor and blend on high for a few seconds. In a Thermomix this was speed 7 for 3 seconds
  3. Scrape down the sides of the bowl then add the rest of the basil, nutritional yeast, white miso and salt along with a splash of the olive oil then blend again. Thermomix speed 7 for 3 seconds
  4. Scrape down the sides of the bowl and start blending again, slowly drizzling in the olive oil until it’s all included. Thermomix speed 3 for 40 seconds
  5. Enjoy over gluten-free pasta, spaghetti squash, as a dip or over roast vegetables. Stores in the fridge for up to one week (if it lasts that long!).

* For a low fodmap version you can leave out the garlic but try adding in a little asafoetida, which will give you a garlic flavour, or use some garlic infused olive oil. I would suggest 1/4 cup olive oil and 1/4 cup garlic infused olive oil if trying this or it may be too pungent. Experiment though and see what you like.

** For a nut free version replace the pine nuts with pumpkin seeds

10 Comments

  1. What a great pesto recipe, I would serve it as they do in Genova with potatoes and green peans

    • Thanks, Laura! I was actually thinking this would go so well with your trofie recipe for anyone who is dairy free. Gosh that looked delicious…. and it’s just that dish that made me fall in love with pesto πŸ˜€

  2. This sounds both nutritious and delicious! I would love to try making pesto one of these days. It’s great to have a dairy free recipe, as so many are intolerant to dairy, including one of my sons. Thanks, Gabby πŸ™‚

    • It’s a pleasure Angela πŸ˜€ We love pesto so having a dairy intolerant version means I can enjoy it much more often. I hope you do too if you get to make it for your son πŸ’š

  3. I love any kind of pesto and yours look so good Gabby, I need to look for that nutritional yeast that has me intrigued for some time now, also the miso, I really need to try those two ingredients!

    • Thank you Patty 😊 You’ll find those ingredients in any health food store, even over your way I’m sure of it. Hope you enjoy it πŸ’—

  4. This looks delicious and so easy to do. With all of those flavours there’s no need to miss the cheese either!

  5. I have used nutritional yeast a few times. It is very good! I will have to try it in my garlic scape pesto this summer so that my Mom can eat it as well. Thanks for the recipe, Gabby!

    • Pleasure, I hope that gorgeous recipe of yours works just as well with it! If you can get white miso I’d add a teaspoon of that too if she’s not allergic to soy. It adds some of the sweetness you miss from the cheese πŸ’ž

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