Vegan Basil Pesto

Vegan basil pesto sauce is a freshly prepared sauce by pounding or crushing fresh basil leaves. Traditionally pesto sauce is made by using pine nuts, extra-virgin olive oil, fresh basil leaves and parmesan cheese.

This recipe is a vegan version of pesto and believe me it tastes so delicious!!! I have used, , Nutritional yeast, for cheesy flavor, which is a good source of Vitamin B complex.

Enjoy this pesto sauce in your pasta, have it with a freshly baked bread or you can make pesto sandwiches. I will be posting the recipes to make baguette and pesto sandwiches soon. Please try this recipe and do let know in comments.

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Ingredients:

Ingredient	Quantity
Fresh basil leaves	2 Cups (lightly packed)
Walnuts/Pine nuts/Cashew nuts	½ Cup
Extra-Virgin Olive Oil	5 tbsp
Garlic cloves (roughly chopped)	4Nos.
Salt	¼ tsp
Freshly crushed pepper	½ tsp
Nutritional yeast	2 tbsp
Lime juice	1 ½ tbsp

Recipe:

• In a food processor or a blender, add basil leaves, walnuts, nutritional yeast, lime juice, salt , pepper, chopped garlic. Add 2 tbsp. of extra-virgin olive oil
• If you want a chunky texture, use the pulse option.
• If you want a smooth and creamy texture, then blend it longer
• Add remaining olive oil and mix well. 
• You may vary the quantity of nuts and nutritional yeast as per your choice
• You may add more olive oil if you like
• Enjoy with freshly baked bread or use it for making pesto pasta or sandwiches 

Tips:

• Store the pesto sauce in an air-tight container
• You can refrigerate the pesto in an air-tight container up to two weeks
• If you make the pesto in a big batch, you can divide in to freezer safe containers and keep it for 3-4 Months

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