Recipe! Vegan Pesto

I love me some pesto (mostly on roasted potatoes) and found myself a nice vegan pesto on the Minimalist Baker’s website.

Simply, to make it free from animal products, replace the cheese with nutritional yeast.

I’m not the best cook, but I can follow a recipe (sort of).

Because I can only sorta follow instructions, I did adapt the recipe, mostly because I didn’t have enough basil. So, instead I used spinach.

It still turned out alright.

Recipe below:

1 cup of basil
1 cup of spinach
1 tablespoon of olive oil (add one more if you like)
1.5 tablespoon of nutritional yeast
2 tablespoons of lemon juice
1 pinch of salt
1 clove of garlic
2 tablespoons of pine nuts (I roasted these)


(Yeah, I tried to be all fancy, with this photo. Do you even domestic goddess?)

I got some basil leaves from my little indoor plant. Sure, it’s pretty and all but could only supply about a cup.


I learnt later this wasn’t enough.



Yup definitely not enough, so I added a cup of spinach.

Keep in mind the basil taste won’t be as strong – but it still tasted good. Plus some extra greens!


Add to whatever you want. I like mine on roasted potatoes.


(Ugly but tasty)

The recipe is for a small yield, so please increase if you want more.

And then tell everyone you made vegan pesto and that you’re a domestic goddess.

(But, if you still want to have friends, don’t)

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