Love this recipe, which I’ll make again and again. Have too much mint at the moment and trying to think of ways to use it up….Thank you. Where do you buy it? I simply tweeked the amount of ingredients to make them proportionate to my basil amount. Store leftovers covered in the refrigerator up to 1 week. i steamed zucchini noodles and then topped them with the pesto and sautéed cherry tomatoes. I didn’t have a lemon so I used vinegar instead. This recipe is easy, fast and absolutely delicious. Yes! I’m intolerant to yeast, is there a substitute or maybe just leave it ou. This one is amazing. Wow thank you, I just made it with sunflower seeds and it was delicious. Didn’t add the water when mixing, then I heated the pesto in a non stick pan while cooking pasta and added a bit of the pasta water to the pesto. I’ve tried various brands. How long can I keep this in the fridge for? Highly recommend and would make again. Is this sauce good for a vegan pesto pizza? xo. You could also freeze your pesto … I love this pesto, I tried half walnuts and half tahini and is reaaly amazing! Also, if you are a little low on basil, which I was the last time I made it, you can add in some supplemental spinach and it still tastes divine. Blitz the pine nuts with the remaining ingredients in a food processor until smooth. I used way less garlic (I never imagined I would say this one day) but my cloves were massive. Just fill the pesto in ice cube trays and you have single portions ready any time. I had never heard of nutritional yeast being used in place of cheese, so glad for a substitute, thanks! Very forgiving and great recipe. Amazing pesto. My favorite recently has been adding it straight to zucchini or carrot noodles (see photo) for a beautiful, healthy side dish. This is so scrumptious. Or is that dependent on the amount of olive oil and/or water that is used? Never would I have imagined this could taste this great without any oil. Dana, you never disappoint. We have plenty of basil in the garden, so I decided to make this today. Really added some oomph to a pasta dinner. Sometimes I skip the garlic and use extra nutritional yeast and lemon. I made this for my family (which includes a very fussy 10 year old boy) and mixed it through bow-tie pasta with steamed broccoli. This was so good! Next time I will back off a little on the lemon juice. Once again….you hit it out of the park with this one!!!!! This is a great recipe. Can’t wait to use as a sauce on my butternut squash pizza (if I don’t eat it all first). Xo, This was so good!!! Perfect for adding to sauces, dressings, breads, and more! My boyfriend recently went vegan and I’ve been experimenting with new recipes for our favorite dishes. Xo. Aw, love that! I didn’t have full two cups of packed basil fresh, so I added some dried basil and it was amazing! Quote BBH25. It’s super helpful for us and other readers. And it’s always a winner!! Thank you so much. Did not have fresh Basil so used a variety of organic greens together and added 1 tsp dried basil. Store leftovers covered in the refrigerator up to 1 week. Mmmm mmm. I would swap the basil for coriander 1:1. I use the higher amount of nutritional yeast for the flavor. I was thinking maybe just a splash of apple cider vinegar could work and the remaining could be water or veggie broth? How long does your homemade pesto sauce last in the refrigerator or freezer? I love pesto but hadn’t made it since I thought it would be a time consuming effort. Only thing is, I don’t think your gram measurement is correct for the basil… 4 absolutely packed cups came out to way less than 144g! Thanks for sharing! Hi! I like the cayenne suggestion someone made. xo. Thank you so very much! I made this with no high expectations on the taste, but OMG!!! I currently have alot of basil, I can’t keep up with my plants. Hi Hannah! I made the walnut version because I didn’t want to “waste” my pine nuts if this wasn’t spectacular. It is the best! Next time, would you mind leaving a rating with your review? So thank you! It’s a hit with everyone who has tasted it! This was very good. I love adding pesto to things like white pasta sauce, breadsticks, salad dressings, sauces, and more! Hi! I just made your dried tomato pesto pasta yesterday, oooh i was so delicious! do you use yeast flakes? Thanks so much for the lovely review, Kathena! So tasty and easy! I’d add it to taste or roast before adding. Thanks so much for the lovely review, Diana. Very fast and easy to make too. Obviously this won’t be as tasty, but would it work with dried basil (spice version) in a pinch? I look forward to making it with basil when I get some. We’re so glad it turned out well! Best thing is that it is light and healthier compared to its cheesy variety. I used several kinds of basil from my garden, almonds, and added a couple TBS of Parmesan to the nutritional yeast for richness. Yum- sounds delicious! I make it in a wide mouth quart jar and my immersion blender. Will keep stored in the fridge for up to a week. Thanks for sharing that! It’s still meh for me. I used to buy vegan pesto from the store but I’m now fully converted. That is just pasta in the last photo, but if you’re looking for a good spiralizer, look no further! If we are meal prepping should we put the pesto on right before eating? It was absolutely delicious!! Thx! I just wish I made more pesto or didn’t use a whole box of pasta when mixing it together. Yay! What does that kind of yeast taste like? Want to make it again tonight but I’m out of basil and have a ton of kale kicking around. Awesome and fast pesto! This Pesto brought it all together ✨ so easy sooooo yummy! One variation is to add 1/2 cup rehydrated sun-dried tomatoes. Yum! 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