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Vegan Pesto – Plant-Based on a Budget


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This simple 6-ingredient vegan pesto recipe is herbaceous, savory, and easy to make in just 5 minutes! It’s an all-purpose sauce you can toss with al dente pasta noodles, drizzle on a pizza, spread on a sandwich, and so much more!

smooth vegan pesto in a white bowl.

Easy Homemade Vegan Pesto Pasta

Why search high and low for an expensive jar of vegan-friendly pesto when you could make it from scratch in less than 5 minutes? While pesto is traditionally not vegan-friendly, this easy vegan pesto recipe is made with simple dairy-free subs،utions but is just as incredibly delicious as the cl،ic Italian version.

There are a few reasons why pesto sauce has a special place in our hearts: (1) its simple ingredients, like basil, nuts or seeds, garlic, and olive oil, are flexible and full of flavor, and (2) the ways to use it are practically endless!

We kept it simple in this recipe by tossing the pesto with freshly cooked pasta noodles, but you can also spread it on a sandwich, drizzle it on a vegan pizza, use it as a delicious salad dressing, and so much more. Best of all, it stores well in the fridge and freezer, so you can treat yourself to this herbaceous and savory sauce whenever a craving hits.

Looking for more simple vegan pesto recipes? Check out our vegan walnut pesto, red pepper and sun dried tomato pesto, and basil sunflower seed pesto.

The Ingredients and Subs،utes

ingredients for vegan pesto in individual bowls with labels.
  • Fresh basil: There’s no subs،ute for fresh basil leaves! They’re what give pesto its addictively herbaceous and earthy flavors.
  • Nuts or seeds: Pesto is traditionally made with pine nuts, and you’re more than welcome to use them here! However, if you’d rather use so،ing more budget-friendly but equally delicious, use raw and unsalted walnuts, s،ed sunflower seeds, blanched almonds, cashews, pumpkin seeds, or any other nuts or seeds you like.
  • Garlic: You’ll need 2 fresh garlic cloves, alt،ugh you can always add 1 or 2 more for an extra savory flavor.
  • Olive oil: It helps emulsify the pesto sauce.
  • Salt: To round out the flavors.
  • Pasta + pasta cooking water: Toss your favorite pasta noodles in the pesto for an Italian-inspired feast! A splash of reserved pasta cooking water in the pesto thickens the consistency and helps the sauce stick to the noodles.

What Could I Add to Vegan Pesto?

  • Nutritional yeast: Dairy-based parmesan cheese or Parmigiano-Reggiano is a staple in Italian pesto recipes, but 1 to 2 tables،s of nutritional yeast will deliver that missing cheesy and umami flavor. 
  • Vegan parmesan cheese: You can add your favorite vegan parmesan cheese instead of the nutritional yeast.
  • More leafy greens: Add arugula, kale, or spinach to the pesto for a boost of nutrition.
  • Fresh herbs: Use up the leftover fresh parsley in your fridge to make a parsley basil pesto instead (similar to our parsley arugula pesto). 
  • Lemon juice: Fresh lemon juice is best, but bottled juice will also work. For more zing, add a pinch of lemon zest, too.
  • Avocado: Blending 1 or 2 large avocados into the pesto will give it an extra creamy twist! Check out our avocado pesto recipe for more tips.
  • Dried chili flakes: Just a pinch for some heat.

How to Make Vegan Pesto

  • Cook the pasta until al dente. Save ¼ cup of pasta cooking water, then drain the pasta.
  • Place the basil, nuts or seeds, pasta water, garlic, olive oil, and salt in a blender or food processor.
ingredients for vegan pesto in a food processor.

For richer and deeper flavors, toast the nuts or seeds in a dry s،et over medium heat until they’re very fragrant and golden.

  • Blend the pesto on high until it’s smooth and creamy.
blended vegan pesto in a food processor.
  • Immediately mix the pesto into the cooked pasta or store it for later.
vegan pesto in a gl، storage container.

FAQs

Is pesto vegan?

Cl،ic basil pesto is not vegan-friendly because it’s made with parmesan cheese or Parmigiano-Reggiano.

Can I make the pesto in a blender?

We find that a food processor crushes the nuts/seeds and herbs best, but you can use a small blender instead. Keep in mind that you may need to stop the blender several times to s،e down the sides.

What else can I add to vegan pesto pasta?

You can make this a well-rounded meal by tossing the pesto pasta with crispy tofu or vegan chicken for protein, as well as steamed, roasted, or sauteed vegetables, like broccoli, green peas, cauliflower, asparagus, cherry tomatoes, or green beans.

Pro Recipe Tips

  • Use raw and unsalted nuts or seeds: Salted or roasted nuts will alter the flavor of the pesto.
  • Always use fresh herbs: For the best vegan pesto, always use fresh basil leaves. They’re much fresher and more flavorful than dried basil.
  • Make extra pesto: Double, triple, or quadruple the pesto in this recipe and store it for later. It stays fresh in the fridge or freezer for weeks or months at a time (scroll down for the storage instructions).
  • If you don’t have pasta water: You can omit the pasta water if you’re only making the pesto or if you prefer a thicker consistency.
  • Adjust the flavor: After blending, taste the pesto and adjust the flavors with a pinch of salt, add more basil, garlic, or olive oil, or add lemon juice for tang.
vegan pesto pasta on a white plate.

Storage Information

Vegan pesto pasta doesn’t store very well, as the pesto tends to brown and lose its fresh flavor after a few days. However, if you have leftovers, you can store them in an airtight container in the fridge for 2 to 3 days.

vegan pesto pasta in a gl، storage container.

On the other hand, the pesto stores very well on its own. Transfer it to an airtight container and press a layer of plastic wrap directly on top, or cover the top with a thin layer of olive oil or water to prevent it from browning. It will stay fresh in the fridge for about 1 week.

To freeze vegan pesto, pour it into ice cube trays and freeze until solid. Transfer the pesto cubes to an airtight container or sealable plastic bag, then freeze for up to 3 months

Before serving, toss as many pesto cubes as you need in a saucepan over medium heat until thawed, then enjoy!

vegan pesto in a sealed storage container.

Serving Suggestions

The beauty of pesto sauce goes well beyond its addictive flavors. There are so many ways to enjoy this all-purpose sauce! Here are just a few ideas to get you s،ed:

  • Pasta sauce: Toss the freshly blended pesto with your favorite cooked pasta noodles. It’s delicious with everything, from spaghetti to gnocchi to zuc،i noodles and more!
  • Spread: Spread the pesto on a vegan bagel sandwich, an over-the-top vegan grilled cheese, your favorite veggie burgers, on this pesto tofu sandwich, on a veggie wrap, and more. You can even spread it on a pizza, like in these vegan tortilla pizzas, as a change from the typical red pizza sauce.
  • Dressing: Thin the pesto with a splash of water and drizzle it over a quinoa chickpea salad, easy artic،ke salad, sun dried tomato pasta salad, and more.
  • Topping: Drizzle the pesto over a portobello mushroom pizza, a Mediterranean hummus pizza, or any other ،memade vegan pizza. It would also be tasty on top of your favorite grain bowl or drizzled over a vegan lasagna.
  • Dip: Serve the pesto with breadsticks, breaded cauliflower, pita bread, focaccia, and cut vegetables for dipping!

More Homemade Vegan Sauces

P،tos by Alfonso Revilla

  • Cook the pasta according to package instructions. Save ¼ cup of pasta water before draining.

  • Place the basil, nuts or seeds, pasta water, garlic, olive oil, and salt in a blender or food processor, and blend on high until smooth and creamy.

  • Mix the pesto with the pasta and serve warm or at room temperature.

You can triple or quadruple the pesto in this recipe, pour it in an ice cube tray, freeze it, and store it in a freezer-safe container for up to 3 months.  You can also add in 1 ½ of your favorite steamed veggies to make it a heartier and nutrient-rich meal.
  • Use raw and unsalted nuts or seeds: Salted or roasted nuts will alter the flavor of the pesto.
  • Always use fresh herbs: For the best vegan pesto, always use fresh basil leaves. They’re much fresher and more flavorful than dried basil.
  • Make extra pesto: Double, triple, or quadruple the pesto in this recipe and store it for later. It stays fresh in the fridge or freezer for weeks or months at a time (scroll down for the storage instructions).
  • If you don’t have pasta water: You can omit the pasta water if you’re only making the pesto or if you prefer a thicker consistency.

Calories: 877kcalCarbohydrates: 94gProtein: 21gFat: 47gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 31gSodium: 304mgPot،ium: 492mgFiber: 7gSugar: 3gVitamin A: 322IUVitamin C: 2mgCalcium: 63mgIron: 3mg

Disclaimer: Alt،ugh plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the ،uct type, the ،nd that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Course: Dips and Sauces

Cuisine: American

Met،d: Stovetop

Diet: Vegan



منبع: https://plantbasedonabudget.com/vegan-pesto/