Vegan Basil Pesto
Basil pesto is a classic Italian sauce which is full of flavor and perfect for a variety of dishes. This vegan version of the classic recipe is a delicious alternative to the traditional recipe, and is sure to be a hit amongst vegans and vegetarians alike. The combination of fresh basil, garlic, olive oil, and vegan Parmesan cheese creates a flavorful and creamy pesto that is perfect for tossing with pasta, spreading on sandwiches, or even using as a dip for veggies.
- 2 cups fresh basil leaves
- 3 cloves garlic, minced
- 1/4 cup vegan Parmesan cheese
- 1/4 cup olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Begin by gathering all of the ingredients and measuring them out. Place the basil leaves in a food processor, followed by the garlic, vegan Parmesan cheese, olive oil, sea salt, and black pepper. Pulse until everything is combined and the mixture resembles a paste. Taste and adjust the seasoning as desired.
Next, transfer the pesto to an airtight container. Cover the surface with a thin layer of olive oil and store in the refrigerator for up to 2 weeks. The pesto can also be frozen for up to 3 months.
To serve, simply toss with cooked pasta or spread on sandwiches. The pesto can also be used as a dip for fresh vegetables or as a topping for roasted potatoes or grilled veggies. Enjoy!