This Vegan Pesto Recipe is a staple in my kitchen. Incredibly tasty and very satisfying. I use it in pasta, sandwiches, and as a dip. My 6 years old boy loves it with wholemeal pasta! And that is a great way to feed him with green goodies and healthy fats from this sauce. Isn’t it?
Interesting Facts
- Pesto is a classic Italian sauce and takes its roots in Genoa (a region of Liguria), where moretum (cheese spread with herbs) was its prototype.
- The ingredients must be ground with a wooden pestle in a marble mortar. Even the name “pestare” is literally translated from the Italian verbs “to grind” or “to crush”.
- Very strict ingredients must be used in Genovese recipe:
– Genovese basil leaves;
– Ligurian extra virgin olive oil. It should neither be too frutti or sweet nor too bitter;
– Fresh garlic from Vessalico with a delicate flavor and particular digestibility;
– Italian pine nuts;
– the coarse salt from Celvia salt caves.
- Not all pasta shapes are allowed to be used with pesto sauce in Liguria. Only linguine (flattened spaghetti), trofie (short, thin, twisted pasta), and corzetti (thin rounds of pasta).
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Ingredients for Pesto
I don’t use dairy in this recipe, as it is vegan. And I added extra greens and healthy fats to the recipe.
Along with basil I use arugula (or baby spinach/kale), depending on what I have in the fridge. I also add some sunflower seed to the classic ingredient pine nuts.
In my recipe, I use one clove of garlic. If you like garlicky sauce, add 2 cloves. However, I don’t recommend using more than 2 cloves, as garlic may overpower the flavor of other ingredients.
The recipe requires good quality extra virgin olive oil, not refined sunflower oil, as in many commercial pesto sauces.
- 2 cups fresh basil leaves (packed, no stems)
- 1 cup baby spinach or arugula
- 3-4 Tbsp pine nuts
- ½ tsp salt
- 1Tbsp +1tsp lemon juice
- 1 small garlic clove
- 7-8 Tbsp extra virgin olive oil
- 1 Tbsp water (just enough to blend)
- (Optional) 1 Tbsp nutritional yeast for a cheesy, umami boost
Storing Suggestion
Store Pesto sauce in an airtight container in the fridge for up to 5 days. Press plastic wrap on top of the pesto and close the container. in this way you prevent the basil leaves from getting brown.
Also, you can freeze the sauce in an ice cube train up for to 1 month.
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Pesto - Vegan Recipe
Equipment
- 1 food processor
Ingredients
- 2 cups (packed) fresh basil leaves (no stems)
- 1 cup arugula or baby spinach/kale
- 3-4 Tbsp pine nuts
- 1/4 tsp salt
- 1 Tbsp + 1 tsp lemon juice
- 1 clove of garlic
- 7-8 Tbsp extra virgin olive oil
- 1 Tbsp water just enough to blend
Instructions
- Wash and dry the basil leaves, and arugula if needed. My greens are prewashed.
- Toast the seeds on a dry pan for extra flavor (for 1-2 minutes). This step is optional.
- Put all the ingredients in the food processor and blend until desired consistency.
- The consistency of the pesto sauce shouldn't be super-smooth, leave it a bit chunky.
Notes
- I make the pesto a little thick so I can spread it on my sandwiches.
- When I use it in pasta, I dilute it with pasta water to the desired consistency.
- Store in an airtight container in the fridge for 3-5 days. Or freeze for 1 month.
- Optionally you can toast the seeds for extra flavor, about 1-2 minutes. But make sure you don't let them burn!