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Easy Vegan Nut-Free Pesto

A vegan homemade version of a classic Italian sauce, using breadcrumbs instead of pine nuts to keep it nut-free!
Prep Time10 mins
Total Time10 mins
Course: Dinner, Pasta
Cuisine: Italian
Keyword: Sauce
Servings: 3 people, 6 Hobbits, 30 Fairies

Equipment

  • Blender
  • Or Pestle and Mortar

Ingredients

  • 60 g Basil leaves, large thick stems removed
  • 1 tsp Sea salt
  • 3 Garlic cloves, peeled
  • 60 g Panko breadcrumbs
  • 2 tbsp Nutritional yeast
  • 2-3 tbsp Extra virgin olive oil
  • Splash of cold water

Instructions

  • Start by toasting the panko breadcrumbs in a pan if needed. (Check the back, some come pre cooked/toasted)
  • Remove any large stems from the basil leaves.
  • Before adding the basil leaves to the blender, bruise them by bending and pressing them a little.
  • Add in all of the other ingredients to the blender besides the breadcrumbs.
  • Blend the ingredients on low, with a quick one second pulse. Leave a gap of 10 seconds in between each pulse (so the blender doesn't get hot and cooks the pesto).
  • Remove from the blender and stir in the breadcrumbs.
  • Serve with pasta, focaccia, salad, pizza....everything!