• A bunch of basil leaves (~20)
  • 5 tbsp pine nuts
  • 3 tbsp nutritional yeast
  • Sea salt
  • Olive oil


Blend a bunch of basil leaves (about 20), which can be substituted with other herbs like fresh parsley or arugula, with 5 tbsp of pine nuts, 3 tbsp of nutritional yeast, sea salt, and olive oil in a blender. Mix until you achieve a creamy yet slightly chunky texture. The pesto can be stored in the fridge for several days, covered with olive oil. Use it on a slice of bread with tomato for a hearty breakfast, to enhance the flavor of steamed fish, or with grilled vegetables for an easy dinner.

Having homemade vegan pesto in the fridge is a delight.The nutritional yeast in the pesto offers a flavor similar to Parmesan, making it a superb substitute.


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