Vegan Green Goddess Pesto

This Vegan Green Goddess Pesto is loaded with a mix of fresh herbs that are easily interchangeable. Spread this shit on everything!

Ingredients

  • 4 cups mixed herbs of choice
  • ½ cup pine nuts
  • ¾ cup nutritional yeast
  • 1 Tablespoon fresh garlic, minced
  • juice of 1 lemon
  • ¾ cup extra–virgin olive oil
  • salt + and pepper to taste

Instructions

  • In a food processor, add all herbs, pine nuts, and nutritional yeast.
  • Grind/pulse lightly until herbs are mostly broken down.
  • Add remaining ingredients, minus the oil.
  • Lightly stream oil into mixture, in batches, pulsing until a thick pesto forms.
  • Depending on the consistency you like, you may need to add more oil.
  • Add salt and pepper to taste and store covered in the fridge. It will keep for about a week.
  • This recipe is intended to be adjusted based on your specific preferences. I like a basil–heavy pesto, so I include more basil than parsley or cilantro.
  • If you have other herbs or greens, such as chives or spinach, that you need to use up, this pesto is a great way to do it!
  • Walnuts or other nuts can be substituted for pine nuts, but the overall taste will be affected.

I started making my own pesto shortly after switching to a plant-based diet 5ish years ago. Back then, I don’t remember there being any vegan pesto’s on the shelves at grocery stores. All of them contained parmesan cheese, which is a cheese I’ve never liked- even before I made the switch.

And while I do currently have a little dairy now and again, I still hate parmesan and prefer to make my own. Pesto is incredibly easy to make and tastes great no matter what combo of herbs you use. In order to get my pesto consistency/flavor right, I consulted a few websites and there seemed to be a consensus. Focus on the ratio and you’ll be good.

1:2:2:8 is the magic ratio (1 part nuts, 2 parts oil, 2 parts cheese, 8 parts leaves or herbs). BUT, if you’re using nutritional yeast as a cheese sub, like I do, I’ve found that 2 parts cheese a lil too much sometimes. So I opt for 1-1.5 parts nutritional yeast depending on my mood.

I use a mix of herbs and switch it up every time. I almost always make sure to include basil, because it’s my favorite herb for pesto. Parsley, cilantro, and even carrot top stems, find their way into this Vegan Green Goddess Pesto. Switch it up based on your personal preference.

Lemon juice, garlic, and lots of salt + pep are what’s usually eyeballed in, but very important nonetheless. Can’t have a bland pesto, right?!

My favorite foods to add this pesto on are sandwiches, pasta, and roasted veggies. Keep your eyes peeled because you’re going to be seeing this pesto in a few upcoming recipes. It’s a spring/summer staple you gotta save!

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