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Vegan pesto alla genovese
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5 from 2 votes

Vegan pesto alla genovese recipe

This easy vegan pesto recipe with pine nuts or macadamia nuts can be made with or without oil and is just perfect! You will get a perfectly round, creamy vegan pesto sauce that can be blitzed up in 5 minutes and will be the perfect dressing for pasta, pizza, or as a spread in your favourite sandwich.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Sauce, Side Dish
Cuisine: Italian
Keyword: Cheese-free, Oil-free
Servings: 6 people
Calories: 106.21kcal

Equipment

  • Blender

Ingredients

  • 10 cups basil (loosely packed) (100 grams)
  • 0.75 cups macadamia nuts or pine nuts (100 grams)
  • 0.40 cups nutritional yeast (25 grams)
  • 1/2 clove garlic
  • 8 - 10 tbsp ice water
  • 4 tbsp olive oil (only if you use pine nuts)
  • 2 pinches sea salt

Instructions

  • Put the blades of your blender in the freezer for 15 minutes. Then add all the ingredients to the blender and pulse about 20 times. Don't blend continuously for too long. This will cause the basil to heat up and to lose its flavour.
  • Serve with a delicious plate of trofie, fusilli or bavette pasta.
    STEP 11

Notes

Important: basil doesn't like heat. As soon as you heat up you pesto, it will lose its flavour. Do not blend at high speed, do not heat up the pesto on a pan, use iced water in the blender to keep the pesto cool.

Nutrition

Calories: 106.21kcal | Carbohydrates: 3.77g | Protein: 3.03g | Fat: 9.69g | Saturated Fat: 1.51g | Fiber: 2.06g | Sugar: 0.62g | Calcium: 35.01mg | Iron: 1.04mg