Homemade vegan pesto sauce goes great on gluten free pasta, potatoes, rice, quinoa, crackers, cauliflower . . . and the list goes on. People usually think of it just for pasta – but that’s a mistake. Vegetables with homemade pesto are soo delicious too!
Personally, I do like pesto on gluten free pasta but only every so often, because I only eat pasta once in a blue moon. Even so, this homemade vegan pesto’s still a favourite.
And by the way, why is it so expensive to buy vegan pesto even though it doesn’t have any cheese in it – surely it should be cheaper? Well, pesto isn’t cheap whatever way you look at it – the pine nuts are expensive and you’ll need a basil plant – but at least it’s a bit cheaper if you make it at home!
And the taste is worth it!!
But if you want to buy vegan pesto sauce ready made you can click here here.
Homemade vegan pesto sauce is really easy to make. You’ll need to either grow your own basil or buy a plant and harvest it especially for your pesto recipe. I bought a plant because I’m useless at growing basil plants. They always die on me.
As well as a basil plant, you’ll need some garlic cloves, pine nuts and olive oil. I also like to add something extra – this time I added a some green peas and a few raisins. And nutritional yeast adds a cheesy touch.
Put the crushed garlic, most of your basil leaves & pine nuts and a little olive oil into the blender or pestle and mortar.
Save a few pine nuts and basil leaves for adding to the final sauce.
Blend the ingredients together and add some nutritional yeast flakes to taste. At this stage, taste to check the flavour and add more olive oil as necessary.
If you want a thinner sauce to pour on pasta for example, you can transfer the pesto to a saucepan and dilute with a little water. The water will also dilute the colour but it makes the sauce go further.
Finely chop up the extra basil leaves and mix into the sauce. Sprinkle in the whole pine nuts you saved earlier.
If you fancy adding something extra, like the mashed peas, now is the time. You could use anything green really to add to the finished pesto, like a bit of cooked broccoli or kale, for example.
You can either freeze the pesto sauce in a tub (without the added extras) or use an ice-cube tray for individual sized portions to use later. Or serve it on your meal immediately and sprinkle nutritional yeast flakes on top.
I like to serve it with something green like a few rocket leaves, lambs leaves or spinach. Yumm!
Delicious vegan pesto sauce to make at home.
10 minPrep Time
5 minCook Time
15 minTotal Time
- 1 plant basil
- 1 tub pine nuts
- nutritional yeast
- 1-2 cloves crushed garlic to taste
- salt & pepper
- olive oil
- handful of green peas
- 5 raisins
- Put all the ingredients except the peas and raisins into the blender, or put into a pestle and mortar and crush by hand. Crushing by hand will give a better texture and more flavour to the dish but takes a little longer to get properly mixed and ready for use.
- Add olive oil and mix well.
- Taste to check salt and flavour.
- Roughly mash the peas and add to the mix.
- Finally sprinkle the raisins on top.
- You can serve like this with a deep green colour for spreading on toast or add water to make a thinner sauce for pasta and less of a green colour.
Great anytime with so many different foods. Why use it only on pasta?