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
  • PREP

    15 mins

    15 mins


  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 ..

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!

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.

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.

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!

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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  • 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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