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Vegan Recipes Cacao-Shamaness Vegan Basil Pesto Sauce

Vegan Basil Pesto Sauce

The most delicious vegan homemade basil pesto dip or sauce recipe. Perfect as a spread for sandwiches, salad dressing, pasta sauce, and more.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer, Condiments, Dip, Sauce, Sides & Appetizers, Spread
Cuisine Italian, Vegan
Servings 500 gr
Calories 1900 kcal

Equipment

  • Food processor or a blender
  • Small pan for toasting the seeds
  • Lemon juicer
  • Kitchen scale
  • Measuring cup

Ingredients
  

  • 120 gr Fresh basil leaves Well rinsed and dried with a towel. Separated from the stems.
  • 60 gr Fresh cilantro leaves Well rinsed and dried. Cut off the lower stems area - where has fewer leaves.
  • 60 gr Fresh parsley leaves Well rinsed and dried. Cut off the lower stems area - where has fewer leaves.
  • 70 gr Toasted pine nuts
  • 70 gr Toasted sunflower seeds
  • 50 ml Olive oil
  • 50 ml Grapeseed oil or other neutral oil
  • 80 ml Fresh lemon juice From about 2 lemons
  • 1 Tsp Sea salt
  • 2 Tbsp. Nutritional yeast

Instructions
 

Toasting Pine Nuts and Sunflower Seeds

  • Toast the pine nuts and sunflower seeds (separatly) in a pan or in the oven. If toasting in a pan, toss them over medium-high heat for about 5 minutes, stirring constantly, until the seeds are golden on all sides.
  • If in the oven - preheat the oven to 180 ° C. Bake the seeds and nuts over a baking tray with parchment paper for 10 minutes. Stir every minute or two so that the seeds won't burn. Wait until cool completely before you start making the recipe.

Rinsing The Greens

  • Make sure all your leaves are washed and towel-dried. The basil must be well dried right after rinsing otherwise it will turn black.
  • Separate basil leaves from their branches, and place them in a bowl.
  • In a food processor blend together the green leaves, pine nuts, sunflower seeds, spices, oil, and lemon juice until smooth but not too much. We want to get a spread that is not a completely homogeneous texture.
  • Check flavors if more salt or lemon are needed. Pour into a glass jar/container with a lid. Drizzle a little olive oil over the sauce to extend the pesto's shelf life. You can also freeze the sauce and use it for later.
  • Serve pesto with fresh sourdough bread with vegan vegetables and vegan cheese, or use as a pasta sauce, and more.

Notes

1 Serving = 100 grams.
Calories per 100 grams of vegan pesto = 475 Cal
Keyword Gluten Free, Pesto Spread, Vegan Pesto Sauce, Vegan Sauces