Basil Pesto // Vegan // Gluten Free // Quick and Easy Recipe // Breaking Chegan

Easy Vegan Basil Pesto Recipe. Full Recipe Below. Thanks for Watching!!

Basil Pesto

Prep Time: 10 Minutes
Total Time: 15 Minutes
Yield: 3/4 Cup
2 cups (30g) Fresh Basil, Loosely Packed
2 tbsp (15g) Walnuts, Toasted (see note below)
1/2 cup (125ml) Vegetable Oil
1 tbsp (15g) Garlic, Minced
2 tsp (1g) Fresh Thyme
1 tbsp (5g) Nutritional Yeast
1 tsp (5g) Lemon Juice
Salt & Black Pepper

Blanch Basil: Bring a pot of water to boil. Add the fresh basil leaves for 1 second, then transfer to a bowl of ice water. This process with help retain the bright green colour of the basi.

Add all of the ingredients into a high speed blender and blend. Season to taste with salt and pepper.

Notes: This recipe makes a thick pesto. You can add more oil to make it thinner.
Refrigerate in an airtight container for about 3 months.

Toasted Walnuts: Add walnuts to a parchment lined baking sheet. Bake @ 350F for 10 minutes, turning the nuts every 2-3 minutes.

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