Vegan Pesto (+tips on freezing)

vegan pesto | bloom & nourish

Pesto is one of my favorite additions to a meal; it gives a dish so much flavor in so little time. You can add a dollop to pasta, smear it on toast (try adding avocado!), throw it in with some eggs, or spread it on pizza–the options are endless.  I like to make a large batch and freeze it in ready-to-use portions, so I can easily enjoy it long after fresh basil is gone.


Vegan Pesto
(makes about 1 1/2 cups)


2 cups nuts (I used walnuts)
4 cups basil, tightly packed
4 tbsp lemon juice (about 2 lemons)
2 garlic cloves, minced
1/4 cup nutritional yeast (optional)
salt and pepper to taste
1/2 cup extra virgin olive oil


In food processor, add nuts and grind into small pieces (about 30 seconds).  Add basil, lemon juice, garlic, nutritional yeast, salt, and pepper.  Pulse to combine, scraping down sides if necessary.  With motor running, slowly drizzle in olive oil and process until smooth.  Adjust seasonings to taste.  If freezing, place spoonfuls of pesto in an ice-cube tray.  Once frozen, remove from tray and place in freezer bag or jar for later use.

1 thought on “Vegan Pesto (+tips on freezing)

  1. Pingback: Raw Zucchini Pasta with Pesto and Sun-Dried Tomatoes |

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