Fresh Vegan Pesto
This fresh vegan pesto brings the taste and colors of summer to your savory foods, even in the depths of winter.
The pesto also adds such a lush, but also bright flavor to everything. I use it on pizza, pasta, in Buddha bowls, sandwiches, vegan scrambled eggs, and on and on. As you can tell, I love it!
I used to buy pre-made pesto from the store, thinking that it would be too much trouble to make it at home.
Then one day someone gave me fresh basil from their garden…. and I mean ALOT of basil!
I couldn’t use it all, and it was starting to wilt, so I looked up a vegan pesto recipe online. Ugh, all those years I could have made it myself. Not only is it less expensive, the taste difference is huge.
Pesto Tastes sooo Good on Black Burgers!
The next step in making vegan pesto myself, was growing the basil myself. Most grocery stores sell basil in little packages.
I read that the best way to keep it fresh, was to cut some of the stem off of the bottom. Then you place it in a glass of water.
I wasn’t able to use it for a couple of days, and I noticed that roots were starting to grow out of the stems.
I decided to place one of them in a pot of soil, and voila I grew a basil plant! Yeah, it really is that easy.
You just snip the larger leaves, and they just keep growing. I keep them growing in pots on my kitchen window and have fresh pesto year round.
BUT, you can also make vegan pesto out of spinach leaves, kale, cilantro, or a mix. The pasta bowl above is rice noodles that I mixed with a big dollop of cilantro pesto.
My husband loves this, which is funny since he hates cilantro. It does taste different in this pesto though.
Spinach and basil were what I used in the pasta dish below. I also toasted some walnuts, instead of pine nuts.
The color of your pesto will be darker, but the flavor will also be a little deeper. I honestly use whatever I have on hand. The only thing I don’t change is the vegan cheese I use.
If you have access to this brand, definitely buy it. it is so GOOD!!
Vegan Pesto + Pizza = I’m Joining You for Dinner
While I’m writing this post, I’m actually eating this pesto on a Greek-style bean salad I made. I added it to a spring greens mix, and it is Yummy!
I took this quick snap the other day. This was my husband’s bowl, so I heaped on a lot more of the salad, after the quick picture.
Then I ended up having to transfer it to a plate, because I almost forgot to add a side dish of watermelon and strawberry with aged balsamic.
The taste and texture combination was excellent. But boy is the salad filling.I couldn’t even finish my much smaller helping.
Oh, and I want to share the recipe for the pickled onions topping the salad.
I’ve never been a fan of raw onions, but I frigging LOVE these, and they taste good in just about everything.
They also taste amazing when stuffed in a Bánh mì with other vegan fillings- like grilled tofu, seitan, etc
You can adjust the ingredients and amounts, of the recipe below, to suit your tastes.
Pickled Onions & Carrots
- 1 large red onion
- handful shredded carrots
- 3/4 cup boiling water
- 1/2 cup white distilled vinegar
- 1/4 cup rice wine vinegar
- 1/4 cup cup maple sugar, coconut sugar, or organic cane
- 2 1/2 teaspoons sea salt
Peel the onion of the outer layer. Cut in half in the middle. Very thinly slice the onions, preferably with a mandolin, and pack with the carrots into a jar.
Stir the rest of the ingredients into a small saucepan. Gently simmer, over medium heat, until the sugar and salt are melted. Carefully pour over the onions in the jar. Press down to submerge them in the liquid.
Allow to cool to room temperature, cover, and place in fridge for at least 2 hours before serving. Store in the refrigerate for up to 3 weeks.
I hope you enjoy this latest recipe. I’m heading out to do some gardening before it gets too hot. Have a lovely week!
Fresh Vegan Pesto
Print RecipeIngredients
- 2 cups basil, baby spinach, or a mix packed but not compressed (stems removed)
- 3 tablespoons pine nuts or walnuts, lightly toasted
- 2 large raw or roasted garlic cloves
- 1/4 to 1/2 cup extra-virgin olive oil*
- 1/2 cup grated hard vegan Parmesan (I use Violife)
- 1/4 teaspoon lemon juice
- salt and pepper to taste
Instructions
This first step is optional, and I skip it sometimes, but it keeps your basil pesto a bright green. Bring 3 quarts water to boil in saucepan. Add basil leaves, cook 15 seconds, then remove with skimmer, and place in ice cold water. Cool about a minute. Drain well. Squeeze out excess water.
Add the basil and/or spinach, nuts, and garlic cloves to a food processor. Process until very well minced. With the processor running, very slowly drizzle in 1/4 cup of oil until smooth. Add more oil as needed, depending on if you're making a spread or sauce. Add the cheese, lemon juice, salt, and pepper and pulse to combine. Taste and add more salt or pepper if needed.
Use pesto immediately or store in a tightly sealed jar or air-tight plastic container. It will keep in the refrigerator for about a week.
Freezer-Friendly Instructions: Divide your prepared pesto into the compartments of an ice cube tray and freeze. Once it’s frozen, remove the pesto cubes from the tray and put in a sealable bag or airtight container for up to 6 months. Don't add the cheese if freezing. You can add some to whatever you defrost.
