Perhaps in Liguria, they will not agree with this statement, but a good pesto might not necessarily need Parmigiano Reggiano or Pecorino cheese. If you’re lactose-intolerant or you don’t eat dairy or other animal products, vegan pesto is the perfect solution to all your pesto problems!
Very simple to make at home, vegan pesto can be made in two varieties – with very well-known ingredients, especially for those who have plant-based diets!
Vegan pesto: tradition and innovation
Cheese aside, the historical recipe for pesto remains untouched: the vegetable ingredients are still basil, pine nuts, extra virgin olive oil, and garlic. It's up to you whether you want to use the blender or the mortar and pestle (as it’s always been made traditionally). If you choose the former, we suggest you put the blades and the container in the freezer before blending; the cold will help preserve the color of the basil. It’s also important to wash the basil well; clean and dry with paper towels before blending.
Vegan pesto with tofu
The first novelty added to the recipe for vegan pesto is tofu, the vegetable "cheese" par excellence; it is a white-colored meat substitute with a rather neutral taste produced by curdling soy "milk.” If you use the blender to prepare your vegan pesto, break up about 4 oz of basil and put it in the blender. Add a drizzle of oil, a pinch of salt, one or two cloves of garlic (with the inner buds removed) and 2 oz of tofu crumbled into pieces (using your hands). Start blending at regular intervals and once the pesto begins to take shape, add 1 oz of coarsely chopped pine nuts and some more extra virgin olive oil until the sauce begins to thicken. If you use the mortar and pestle, there is a precise order to follow as far as “crushing” the ingredients: garlic first, followed by coarse salt, then basil, pine nuts, tofu and the gradual addition of olive oil.
Vegan pesto: nutritional yeast instead of cheese
Attention: nutritional yeast is not the one used for bread, pizzas and cakes; it is a specially-processed version of brewer's yeast that maintains all its nutritional properties. Due to nutritional yeast’s intense smell and its taste that is vaguely reminiscent of parmesan cheese, brewer's yeast is often used by vegans and lactose-intolerant people as a substitute for various recipes’ grated cheese ingredients. This food is also extremely healthy – it’s a great source for protein, B vitamins, fiber, and iron.
The recipe for vegan pesto with nutritrional yeast? Blend (or crush) 100 grams of basil with a pinch of salt, 30 grams of pine nuts, one or two cloves of garlic (without the inner buds) and a drizzle of oil. Remember to use the ‘pulse’ setting on the blender to blend at intervals so as to avoid overheating the pesto. Add about 70-80 grams of nutritional yeast and continue to blend, gradually pouring in the extra virgin olive oil. With a pesto as delicious as this, all you need is fresh pasta to go with it!
