Nutritious and Simple Basil Pesto (vegan friendly)

Nutritious and Simple #Vegan Basil Pesto

The addition of Nutritional Yeast to this dairy free recipe not only creates the wonderful parmesan tang that great pesto needs, but also gives you a great big vitamin B12 boost.*  If you have never used it, nutritional yeast comes in delicate little yellow flakes, which melt on the tongue and taste like strong cheese.  If added to a soup or sauce, it dissolves instantly, or you can sprinkle on top of complete dishes, as you would parmesan flakes.


(Be adventurous and swap out basil for other green leaves, such as spinach or wild garlic, try other oils, and different nuts as preferred…)

2 cups basil leaves (packed in tightly)

1/2 cup pine nuts

2 cloves garlic

1/2 cup olive oil

1 tablespoon lemon juice

3 tablespoons nutritional yeast

Salt and Pepper, season to taste


Chopping board

Sharp knife

Food Processor (or pestle and mortar)


Combine all of the ingredients in a food processor, until desired consistency is reached.  We prefer ours a little course, so that the nutty texture of the pine nuts is still present.

Lasts for at least a week in the fridge … but we have never had any around longer to know how long it could last … we love fresh pesto too much in our family πŸ™‚


*Most supermarkets (in the UK at least) now stock nutritional yeast, but you can also buy it from health food shops or from international online stores like Amazon.  I favour the Marigold brand.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.