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A vibrant plate of pasta coated in delicious vegan basil pesto, ready to eat.

Vegan Basil Pesto with a Secret Twist

Experience the vibrant, herbaceous aroma of fresh pesto reimagined in this dairy-free recipe. This ultimate vegan basil pesto features a secret twist—balsamic glaze or roasted red peppers—that adds incredible depth and satisfaction. Quick, easy, and versatile for any home cook.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Condiment, Sauce
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups packed fresh basil (large stems removed)
  • 3 Tbsp pine nuts or walnuts (if nut-free, try sunflower seeds!)
  • 3 large cloves garlic (peeled)
  • 2 Tbsp lemon juice
  • 3-4 Tbsp nutritional yeast
  • 1/4 tsp sea salt (plus more to taste)
  • 2-3 Tbsp extra virgin olive oil
  • 3-6 Tbsp water (plus more as needed)
  • 1-2 tsp high-quality balsamic glaze (optional, for the 'twist')
  • 1/4 cup well-drained roasted red peppers (optional, for the 'twist')

Equipment

  • Food processor
  • blender
  • Small saucepan (optional, for toasting nuts)

Method
 

Prep and Initial Blend
  1. Begin by adding fresh basil (large stems removed), pine nuts or walnuts, peeled garlic cloves, lemon juice, nutritional yeast, and sea salt to a food processor or a small blender. If using pine nuts, you can lightly toast them in a dry pan beforehand to deepen their nutty flavor. Blend or mix on high until these ingredients form a loose, textured paste.
Achieve Consistency
  1. With the food processor running, slowly stream in the extra virgin olive oil a little at a time to help emulsify the pesto. Scrape down the sides of the processor bowl as needed. Next, add water, one tablespoon at a time, blending after each addition until you reach your desired consistency—a thick but pourable sauce. If avoiding oil, substitute with vegetable broth or more water.
Introduce the Twist
  1. Once your pesto has reached a smooth consistency, add 1-2 teaspoons of high-quality balsamic glaze OR 1/4 cup of well-drained roasted red peppers. Blend briefly, just until these ingredients are combined. This subtle addition infuses the pesto with sweetness and depth without overpowering the basil.
Taste and Adjust
  1. Taste your vegan basil pesto and adjust to your palate. Add more nutritional yeast for cheesiness, sea salt to enhance overall taste, nuts for nuttiness, garlic for a stronger bite, or lemon juice for extra acidity and brightness. Continue tasting and adjusting until it is just right.

Notes

This versatile vegan basil pesto is perfect for adding to sauces, dressings, and various breads, or tossing with noodles. Store in an airtight container in the refrigerator for up to 1 week, covering the surface with a thin layer of olive oil. It also freezes beautifully in ice cube molds for longer storage. Avoid canning due to botulism risk.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.