Vegan Basil and Cilantro Pesto
Bright and fresh tasting, with a lovely zest from cilantro and lemon, this Vegan Basil and Cilantro Pesto brings the spring and summer flavours.
Ingredients
Vegan Basil and Cilantro Pesto
- 1 1/4 cup fresh basil (large stems removed)
- 3/4 cup fresh cilantro (large stems removed)
- 3 Tbsp pine nuts or almonds (or nuts of choice)
- 3 large cloves garlic
- 2 Tbsp fresh lemon juice
- 3-4 Tbsp nutritional yeast
- 1/4 tsp salt (plus more to taste)
- 2-3 Tbsp extra virgin olive oil
- 3-6 Tbsp water
Instructions
Vegan Basil and Cilantro Pesto
- To a food processor add cilantro, basil, nuts, lemon juice, garlic, salt, nutritional yeast. (or use a hand blender, or crush manually with a mortal and pestle.
- Add olive oil and water until desire consistency is achieved. (thicker for pasta and thinner if using as a pourable sauce).
- Continue to blend with food processor or hand mixer (or with pestle and mortar).
- Taste and add more salt, lemon juice and/or nutritional yeast if desired and mix.
- Use in pasta or as dressing. Store leftovers in an air tight container for up to 1 week in the refrigerator, or in the freezer for up to 1 month.