Sun Sentinel Palm Beach Edition
Make the best vegan pesto
Homemade pesto couldn’t be easier to love. The simple Italian sauce tastes great on everything from pasta and pizza to sandwiches and grain bowls. It’s particularly delightful in the summer months, when fresh herbs are bright and bountiful, and plump in-season veggies need little more than a smear of the stuff to shine.
Traditionally made with basil, pine nuts, garlic, olive oil and plenty of Parmesan cheese, classic pesto is a no-go for vegans. But it’s actually incredibly easy to make a dairy-free version, and it’s so darn tasty you’ll never miss the cheese. Here’s how to make the absolute best vegan pesto in just 15 minutes.
While some vegan pesto recipes call for replacing the cheese with nutritional yeast, I think the beauty of cheeseless pesto is that you can really taste the brightness of the fresh basil. So I simply reach for a lemon. A generous squeeze of lemon juice not only enhances the bright flavors of the pesto, but it also helps keep it vibrant and green.
Here are a few other tips for the best vegan pesto:
Use pine nuts or
walnuts. While pine nuts are the traditional nut of choice, they’re also expensive. Walnuts deliver just as much buttery flavor, making them an excellent alternative. Toasting the nuts first intensifies their rich flavor and mellows any bitterness.
Go heavy on the basil.
You’ll need 6 cups of fresh basil leaves, or about 2 healthy bunches, to make 1 cup pesto. If you have basil overflowing in your garden, making pesto is a great way to use it.
Be smart about storage.
Even with the addition of lemon juice, pesto will inevitably start to brown. If you plan to use it all up within a week, pack it into a small container and pour a thin layer of olive oil over the surface to prevent it from oxidizing, then store in the fridge. Otherwise, your best bet is to freeze it.