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Presto Vegan Pesto

Presto Vegan Pesto

  • Prep

    5 m
  • Ready In

    5 m
NJChick

NJChick

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 100 mg
  • 4%

Based on a 2,000 calorie diet

Directions

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

Momi
8

Momi

7/25/2011

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 replaced 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
5

SHEFFIEKAT

8/22/2011

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 these days.

Dawn
3

Dawn

9/6/2012

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!

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