Simple Vegan Pesto

One of the main ingredients in a classic pesto alla genovese is grated cheese (like Parmigiano-Reggiano or Pecorino Romano), which adds creaminess, saltiness, and lots of umami. Knowing this, it’d be easy to assume that vegan (aka, cheese-free) pesto isn’t possible or would taste bad—but it’s very possible and very good. This recipe here proves it. Just leave it to food blogger Gena Hamshaw (she wrote our “Vegan” cookbook!) to develop a recipe that’s dairy-free and just as flavorful as the original. A generous amount of extra-virgin olive oil and walnuts (or pine nuts) bring lots of fatty richness, while nutritional yeast acts as an A+ cheese substitute.

If you’re wondering what the heck nutritional yeast is—it’s a nutrient-dense food seasoning that you’ll find in all sorts of vegan (and non-vegan) recipes for its uncanny cheesiness. Here, it’s a total game-changer, and we have a feeling once you buy a jar, you won’t be able to stop yourself from sprinkling it on popcorn and baked potatoes, stirring it into veggie dips and soups, and more. You’ll definitely find yourself reaching for it for snacks, pasta, the possibilities are endless. The other ingredients are simple and humble, featuring of course fresh basil, garlic, extra-virgin olive oil, and lemon juice, and the pesto comes together super quickly thanks to using a food processor. Feel free to experiment with the ratios (adding more or less garlic, more or less oil, etc.) until your favorite consistency is reached. Trust us—you won’t miss the cheese! —The Editors

Directions

1. In a food processor fitted with the S blade, pulse the basil, walnuts, and garlic until coarsely ground.
2. With the motor running, drizzle in the oil in a thin stream. Add the nutritional yeast, lemon juice, salt and pepper and pulse a few more times to combine. Taste and adjust the seasonings.
3. Do Ahead: The pesto can be made 5 days ahead. Tightly seal in an airtight container and chill. Top with a layer of olive oil to decrease browning.