Homemade vegan pesto sauce tastes so great on gluten free pasta, potatoes, rice, quinoa, crackers, raw vegetables, cauliflower and more. People usually think of it as being just for pasta – but no way! Homemade pesto is just soo delicious!
I like pesto on gluten free pasta occasionally but I don’t eat pasta very often, so I make homemade vegan pesto to go with crudités, on potatoes or whatever.
And by the way, vegan pesto isn’t cheap, even though it doesn’t have any cheese in it – the shop bought vegan pesto can cost a small fortune. But even making it at home is quite costly – 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 totally worth it!! But if you want to buy vegan pesto sauce ready made you can click here here.
Homemade vegan pesto sauce is so easy to make. You’ll need to either grow your own basil or buy a plant for your pesto recipe. I buy a plant when I want to make pesto 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 but it’s totally not necessary. Then add nutritional yeast for 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 along with a pinch of salt and grinding of black pepper.
Save a few pine nuts for adding whole to the final sauce and save a few basil leaves for finely chopping and adding at the end.
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 dilute it with a little water, which will also dilute the colour but 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 some nutritional yeast flakes on top.
And that’s it! Hey presto, delicious pesto sauce!
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
- Put all the ingredients 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 extra virgin olive oil and mix well.
- Taste to check salt and flavour.
- You can serve like this with a deep green colour for spreading on toast or add water to make a thinner sauce for pasta (less of a green colour).
Serve with everything and anything you like!
Great anytime with so many different foods. Why use it only on pasta?