Creamy and cheesy vegan pesto
Making vegan pesto at home is one of the quickest and simplest things you can do. Plus, you know what you eat! No added oils and no weird ingredients. Just avocado, pine nuts, spinach and a few more things. Traditional Italian pesto calls for Parmigiano and Pecorino cheese but being vegan we have replaced both with nutritional yeast. This amazing avocado pesto is great on pasta and rice or as a spread on toasted bread and in wraps. You can pair it with anything you like: roasted tomatoes, tofu, tempeh and so on. You can store the pesto in the fridge for up to 10 days, just be sure it’s always covered by olive oil. Enjoy!
Ingredients
1 large avocado, peeled
1 cup spinach (or rocket)
2 cups fresh basil leaves
1/2 cup nutritional yeast
1/3 cup pine nuts
1/4 cup olive oil
2 garlic cloves
1 tsp black pepper
1 tbsp lemon juice
1 tsp salt
1 cup spinach (or rocket)
2 cups fresh basil leaves
1/2 cup nutritional yeast
1/3 cup pine nuts
1/4 cup olive oil
2 garlic cloves
1 tsp black pepper
1 tbsp lemon juice
1 tsp salt
Instructions
1
Put all the ingredients in a food processor and blend until smooth
2
Pour into a jar and cover with olive oil. Seal and keep refrigerated from 1 to 2 weeks
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Cristina and Silvia
