Vegan Olive Pesto
Taste the goodness of our Vegan Olive Pesto! This zesty blend of green and black olives, fresh basil, and almonds creates a versatile pesto perfect for pasta, sandwiches, or dips. With a burst of lemon and the creaminess of nutritional yeast, it's a flavorful delight. Quick to make and fridge-friendly for a week, our vegan pesto adds a Mediterranean touch to any meal. Enjoy a dairy-free, plant-based twist on a classic favorite!
Ingredients
- 1 cup pitted green and black olives
- 3/4 cup fresh basil leaves, packed
- 1/3 cup fresh parsley leaves, packed
- 1/3 cup raw almonds or pine nuts
- 3 cloves garlic, peeled
- 1/3 cup olive oil
- 3 tablespoons fresh lemon juice
- 1/2 cup nutritional yeast
- salt and pepper, to taste
Instructions
- In a food processor, combine the pitted green olives, fresh basil, parsley, almonds or pine nuts, and garlic.
- Pulse the ingredients until coarsely chopped.
- Add nutritional yeast, olive oil, and lemon juice to the mixture.
- Process until the ingredients form a smooth paste. You can adjust the consistency by adding more olive oil if needed.
- Season the olive pesto with salt and pepper to taste. Blend again to incorporate the seasonings.
- Taste the pesto and adjust the lemon, salt, or nutritional yeast according to your preference.
- Transfer the vegan olive pesto to a jar or airtight container for storage.
- Store in the refrigerator. It can be used immediately or refrigerated for up to a week.