Yummy Vegan Pesto Classico Recipe - Allrecipes.com
Yummy Vegan Pesto Classico Recipe
  • READY IN 15 mins

Yummy Vegan Pesto Classico

Recipe by  

"This is a classic recipe I use and love. Nutritional yeast is substituted for the traditionally used dairy. Tasty on pasta, bread, sandwiches, omelets, etc. Try adding sun-dried tomato slices post-completion for an added boost of rich flavor. P.S. - It also freezes beautifully."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    15 mins

Directions

  1. Place the pine nuts in a skillet over medium heat, and cook, stirring constantly, until lightly toasted.
  2. Gradually mix the pine nuts, olive oil, garlic, nutritional yeast, and basil in a food processor, and process until smooth. Season with salt and pepper.
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Reviews More Reviews

Most Helpful Positive Review
Jan 20, 2009

I have made this recipe three different times; it's THAT good! First, I made it according to directions and ingredients. Then, the second time, I ran out of basil, so I added some kale, and it was still delish! A great way to sneak those green leafies in there! The third time, I ran out of pine nuts, so I subbed some walnuts for a portion of the pine nuts, and I did mostly kale with only a little basil for the flavor, and it was still amazing! This is a fabulous recipe -- thank you!

 
Most Helpful Critical Review
Oct 25, 2014

I didn't like it, not sure if it was the pine nuts or the feel of the yeast ..

 
Jul 10, 2009

I hesitate to rate this recipe because I made it with baby arugula, not basil. Other than that one substitution, I followed the recipe as written. Really excellent pesto - and I imagine it would be just as delicious with basil or any other greens variation. The amount of garlic was perfect, not overpowering; the nutritional yeast (which I love) adds a wonderful cheesy taste. The arugula lent a slightly bitter bite that I enjoyed just as much as I like regular basil pesto. So, I posted the review anyway to encourage others to try the recipe - even if all they have is arugula. UPDATE: I have now made this with just regular basil from my garden. Served in a grilled veggie pasta salad to hordes of hungry coworkers. They loved it. Also made it with lightly toasted almonds and basil. I believe this was the best batch yet. Freezes exceptionally well.

 
Feb 21, 2008

Love it! Great on pasta, pizza, just about anything! I needed more than one bunch of supermarket basil, though. What a great option for vegans!

 
Sep 21, 2008

A burst of taste, delicious recipe! I forgot to add garlic even though I love it, and probably that's why the nuances of ingredients' taste were so strikingly highlighted. I also added a couple of kale leaves. Kale is hard to eat by itself but is delicious in the pesto. My family used it on pita bread with potato-leeks soup and absolutely loved it. Thanks!

 
Sep 19, 2006

My whole family loves this one. It's a tricky way to get them to eat raw green vegetables!

 
Mar 09, 2010

Delicious and easy. Really didn't taste any difference between this and regular pesto. I made it with fettuccini, sundried tomatoes, mixed mushrooms, artichokes and baked italian tofu and it was really good. Oh yeah also sprinkled some walnuts on top. Yummmy.

 
Jul 15, 2009

yummy! I followed the suggestions of the other reviewers and added in other greens (parsley & swiss chard, what I had on hand). The nutritional yeast gives it a good flavor, and doesn't taste too cheddar-y(like it has in a couple other recipes I've tried). We are trying this tomorrow over Rice Pasta w/ Chicken. (we are dairy-intolerant, not vegan by choice) :-)

 

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Nutrition

  • Calories
  • 106 kcal
  • 5%
  • Carbohydrates
  • 1.7 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 26 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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