Vegan Basil Pesto alla Genovese
This vegan pesto has a bright pop of fresh basil, a nutty foundation of pistachio, cheesy umami undertones, and just a touch of fresh garlic. As a spread, sauce, or dip, it’s a really easy way to add sophisticated flavor to pretty much anything.
- 30 grams fresh basil leaves about 2 cups
- 1 teaspoon white miso
- 2 Tablespoons nutritional yeast
- ½ cup pistachios or pine nuts toasted lightly in the oven or a skillet
- 2 Tablespoons sauerkraut brine
- ½ clove raw garlic
- ½ cup olive oil
The pesto will keep for 3-4 days in the refrigerator but it will be tastiest when fresh.
Makes about 1 cup of pesto.