Pesto sauce

Today I bring you the vegetarian version of “Pesto sauce”, with fresh basil, pine nuts, garlic, lemon and olive oil. I have also added nutritional yeast which gives the aroma of cheese and brings us vitamin B12, a vitamin especially important for vegetarians and vegans.

You will only need 5 minutes.



  • 2 cups fresh basil (large stems removed)
  • 3 Tbsp pine nuts
  • 1 clove garlic, peeled
  • 2 Tbsp lemon juice
  • 3-4 Tbsp nutritional yeast
  • 1/4 tsp sea salt
  • 2-3 Tbsp extra virgin olive oil


  1. Add into a food processor or blender, basil, pine nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend until a paste forms.
  2. Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed.
  1. Store covered in the refrigerator up to one week. You can pour into ice cube molds, freeze, and store up to one month or more.

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