Vegan Lemon Pesto Recipe
Ingredients:
- 2 lemons (juice and zest)
- 40g pine nuts
- 50g nutritional yeast
- 1 small bunch of parsley
- Fresh basil to taste
- 1/2 garlic clove
- Extra virgin olive oil as needed
- Salt and pepper to taste
- 80g spaghetti (optional, for pasta)
Instructions:
- Juice and Zest Lemons:
- Squeeze the juice from the lemons into a blender.
- Grate the lemon zest and add it to the blender.
- Toast Pine Nuts:
- Toast the pine nuts in a pan over medium heat for 3-4 minutes until they are golden brown and fragrant. This step enhances their flavor. Add them to the blender.
- Add Remaining Ingredients:
- Add the nutritional yeast, parsley, basil, garlic, a generous drizzle of olive oil, salt, and pepper to the blender.
- Blend:
- Blend all the ingredients until you achieve a smooth, creamy consistency. You may need to scrape down the sides of the blender a few times to ensure everything is well mixed.
- Store:
- Transfer the lemon pesto to a sterilized jar. Refrigerate until ready to use.
Serving Suggestions:
- For Pasta:
- Cook spaghetti according to package instructions. Drain, reserving some pasta cooking water.
- Toss the cooked spaghetti with a few spoonfuls of lemon pesto, using the reserved pasta water to achieve the desired consistency.
- As a Spread:
- Use the lemon pesto as a spread for bruschetta or sandwiches.
Tips:
- Lemon Variety: For an authentic taste, use Procida lemons or any organic, untreated lemons.
- Nuts: Substitute pine nuts with toasted almonds for a different flavor.
- Cheese Substitute: Nutritional yeast is used in place of Parmesan cheese for a cheesy, nutty flavor.
- Storage: The pesto can be stored in the fridge for up to 2 days in a jar covered with a thin layer of olive oil.