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No Compromise Vegan Pesto

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  • Author: Georgia @
  • Total Time: 15 minutes
  • Yield: 1 - 1 1/2 cups 1x
  • Category: sauce
  • Diet: Vegan


The no-compromises delicious, rich taste of basil pesto without the dairy.


Units Scale
  • 1/4 cup nutritional yeast (more or less to taste)
  • 1/4 cup pine nuts (or a combination of available nuts)
  • 2 cups firmly packed basil leaves (if you’re a little short, some fresh parsley can be added to get the right quantity)
  • 1/41/2 tsp salt
  • 2 cloves garlic, crushed
  • 1/4 cup olive oil
  • 2 tsp lemon juice, optional


  1. Place the nuts, the whole garlic cloves, and the nutritional yeast in the food processor and let it run until the cloves are crushed. I am always looking for ways to use less time and utensils, so this works for me.
  2. Add the basil and salt, and run it briefly
  3. Then add the oil. My processor has a hole in the top and I pour it in in a stream. You may need to scrape down the sides a few times.
  4. Run until completely blended. It should yield about 1 and 1/2 cups.


The final yield has a lot to do with just how much you pack the basil into your measuring cup.