Presto Vegan Pesto

4 Reviews

Prep: 5 min
Ready In: 5 min

“Honestly, I really never liked pesto. However, now that I am tasting things so clearly (as a vegan), I LOVE the stuff! Here's my new, favorite Presto Pesto!” - by NJChick

Ingredients

1 bunch fresh basil
1/3 cup pine nuts
5 cloves garlic
1/2 cup olive oil
1 tablespoon lemon juice
2 tablespoons water
1/4 cup Parmesan flavor grated soy topping

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Metric US

Original recipe yields 4 servings

Directions

Place the basil, pine nuts, garlic, olive oil, lemon juice, water, and soy topping into a blender. Cover, and puree until smooth.

Nutrition

Amount Per Serving (4 total)

Calories
337 cal
17%

Fat
32.9 g
51%

Carbs
5.2 g
2%

Based on a 2,000 calorie diet

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Reviews (4)

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Momi

Jul. 25, 2011

"Yum! Love it! I actually tweaked this recipe with the Yummy Vegan Pesto Classico and had to make some subs with what I had in stock. I used pumpkin seeds instead of pine nuts, Brewer's Yeast replac..." See moreed the soy cheese. Perfect amount of garlic, and I love the addition of lemon juice. I added a little bit of salt and pepper. I didn't measure how much basil I added. Thanks for the great vegan pesto recipe, NJChick!"

SHEFFIEKAT

Aug. 22, 2011

"Wow! This tasted great! My husband is lactose intolerant so I'm always on the lookout for tasty vegan recipes. I used sunflower seeds instead of pine nuts just because pine nuts are a little pricey..." See more these days."

Dawn

Sep. 6, 2012

"Super yummy, super easy to make! I make this in large batches & freeze in little containers so that I can grab it & go. Even non-vegan hubby loves this recipe!..." See more"

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