Toast the pine nuts in a pan over medium heat for 3-4 minutes until they are golden brown and fragrant. This step enhances their flavor. Add them to the blender.
Add Remaining Ingredients:
Add the nutritional yeast, parsley, basil, garlic, a generous drizzle of olive oil, salt, and pepper to the blender.
Blend:
Blend all the ingredients until you achieve a smooth, creamy consistency. You may need to scrape down the sides of the blender a few times to ensure everything is well mixed.
Store:
Transfer the lemon pesto to a sterilized jar. Refrigerate until ready to use.
Serving Suggestions:
For Pasta:
Cook spaghetti according to package instructions. Drain, reserving some pasta cooking water.
Toss the cooked spaghetti with a few spoonfuls of lemon pesto, using the reserved pasta water to achieve the desired consistency.
As a Spread:
Use the lemon pesto as a spread for bruschetta or sandwiches.
Tips:
Lemon Variety: For an authentic taste, use Procida lemons or any organic, untreated lemons.
Nuts: Substitute pine nuts with toasted almonds for a different flavor.
Cheese Substitute: Nutritional yeast is used in place of Parmesan cheese for a cheesy, nutty flavor.
Storage: The pesto can be stored in the fridge for up to 2 days in a jar covered with a thin layer of olive oil.
Explanation of Vegan Adaptation:
Nutritional Yeast:
Replaces Parmesan cheese. Nutritional yeast is a deactivated yeast that provides a cheesy, nutty flavor, making it a great substitute in vegan recipes.
Olive Oil:
Ensures the pesto remains rich and smooth, similar to traditional pesto.
Same Process:
The process of toasting the pine nuts, blending the ingredients, and using fresh herbs remains the same to maintain the essence and flavor profile of the pesto.
Serving:
The pesto is versatile and can be used just like traditional pesto, ensuring it complements various dishes while remaining completely plant-based.
Vegan Lemon Pesto Nutritional Information (per serving)
