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READY IN 15 mins

Yummy Vegan Pesto Classico

Read Reviews (28)

"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." — CANDIEDVIOLET

Ingredients Edit and Save

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Original recipe makes 16 servings Change Servings

1/3 cup pine nuts
2/3 cup olive oil
5 cloves garlic

1/3 cup nutritional yeast
1 bunch fresh basil leaves
salt and pepper to taste

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Directions

Place the pine nuts in a skillet over medium heat, and cook, stirring constantly, until lightly toasted.
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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PREP 15 mins
READY IN 15 mins

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Reviews More Reviews

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!

—C. Coleman

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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.

—Kim

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39 Ratings

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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!

—Anae

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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.

—SKS

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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!

—OK

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Sep 19, 2006

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

—MAMASUISSE

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Jul 24, 2008

Yummy!! I'm too cheap for pine nuts so I used walnuts; I'm sure pine nuts would have tasted much better!

—Baltie

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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) :-)

—pigtails317

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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.

Nutritional Information

Yummy Vegan Pesto Classico

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 106
Calories from Fat: 95

% Daily Value *
Total Fat 10.6g 16 %
Saturated Fat 1.5g 7 %
Cholesterol 0mg 0 %
Sodium 26mg 1 %
Potassium 89mg 2 %
Total Carbohydrates 1.7g < 1 %
Dietary Fiber 0.9g 4 %
Protein 2.2g 4 %
** Sugars 0.1g
Vitamin A 6 %
Vitamin C 2 %
** Calcium 1 %
Iron 6 %
** Thiamin 3 %
Niacin 74 %
Vitamin B6 101 %
** Magnesium 4 %
Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.