Easy Vegan Pesto!
I love making fresh pesto in the summer. It is so versatile and super easy to make. You can use it in pasta dishes, on pizza, on grilled veggies, and so much more. Summer is the perfect time to make pesto with fresh basil. I love growing tons of fresh basil in my garden. I like to do a couple of big harvests throughout the summer and then let my basil grow back before doing another harvest. This way I get a bunch of fresh basil at once and I use it to make a big batch of pesto. I like to freeze my pesto so I have quick dinner options all winter long. I usually make enough pesto to last me the entire year, and this way I only make pesto in the summer with freshly picked basil. I like to freeze my pesto two ways. I freeze some pesto in ice cube trays, this way I can pop out a couple of pesto cubes when I want a super quick dinner for one. I serve it with warm pasta and you have a dinner made in under 10 minutes. I also like to freeze pesto in little containers so I can pull out a container and defrost it when I am making a bigger dinner.
This pesto is made vegan by omitting the parmesan cheese. I find it doesn’t make a difference for me, but if you’re missing that cheesy flavour you can add a tablespoon of nutritional yeast.
Easy Vegan Pesto
Ingredients
- 2 1/2 cups fresh basil leaves
- 1/4 cup pine nuts or other nuts - I love walnuts here!
- 2 tablespoons fresh lemon juice
- 2-3 cloves garlic depending on size and your taste preference
- 2 tablespoons olive oil
- 6 tablespoons water
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Add all ingredients to a blender or food processor. Blend until fully combined and smooth.
- Serve immediately over fresh pasta, pizza, or grilled veggies. Or, freeze in ice cubs or containers for later use.
For more easy summer meal ideas try my Black Bean and Corn Salad or Creamy Tomato Red Pepper Soup!
