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.
Course: Dressing & Sauces
Keyword: Plant-Based, Vegan
10cupsbasil (loosely packed)(100 grams)
0.75cupsmacadamia nuts or pine nuts(100 grams)
0.40cupsnutritional yeast(25 grams)
8 - 10tbspice water
4tbspolive oil(only if you use pine nuts)
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.
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.