The remedy is here! Presenting my 5-Minute Easy Vegan Pesto perfect for sauces, soups, salads, pasta, pizza, and more!
Origin of Pesto
Pesto is a sauce that is believed to have originated in the Liguria region of northwestern Italy. It’s thought that it may have evolved from a 13th century garlic-based sauce called aggiadda or from the tradition of using aromatic herbs in the Middle Ages. The first written recipe for pesto was from Giovanni Battista Ratto in his 19th century work The Genoese cuisine. This recipe was a mix of garlic, basil, and cheese (source). Our plant-based version skips the cheese, but is similarly packed with basil and full of flavor.
How to Make Vegan Pesto
This recipe requires just 5 minutes, 1 bowl, and 7 ingredients to make. The base is fresh basil, pine nuts, and garlic with a splash of lemon juice for acidity and brightness. For that cheesy color and flavor, I rely on nutritional yeast, which is a man-made yeast that can be high in B12 (depending on the brand). Now, we have a paste, but to make it a sauce, I rely on a mix of extra virgin olive oil and water. If you’re trying to avoid oil, feel free to sub the EVOO for vegetable broth or water! I hope you all love this pesto! It’s: CreamyZestyCheesyGarlickyHealthy& SO easy to make I love adding pesto to things like white pasta sauce, breadsticks, salad dressings, sauces, and more! This recipe yields about 1 cup, and I’m always surprised how quickly I use it up throughout the week. It also freezes well in ice cube trays, so you can thaw and use a small amount whenever a recipe calls for pesto. For my favorite pesto recipes, check out our Pesto Avocado Toast, Penne Pasta Salad, Smashed Potatoes with Garlic Pesto, Pea Pesto Pasta with Sun-Dried Tomatoes, Sun-Dried Tomato Pesto Pasta, and Spaghetti Squash Pasta with Basil Pesto. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
