Was very delicious, but a little too tangy. Thanks for sharing! 1/2 cup raw pine nuts or walnuts (2 ounces) 2 cloves garlic. I used walnuts, omitted the oil and used 5 tbsp of water instead. Didn’t even know I liked pesto but made this for a pasta party with friends and everyone loved it!!! I’ve always loved Pesto before going vegan and this one actually tastes so much better than anything with cheese! We mean that instead of using olive oil, you could use vegetable broth or water. So good!! Thanks so much for the lovely review, Laura. Hi! Pesto is my favorite, and it’s been so hard finding a replacement that doesn’t load up on cheese. Can’t wait to use as a sauce on my butternut squash pizza (if I don’t eat it all first). How long does it keep in the fridge? I just made this for dinner. Delicious! Thanks! This recipe yields about 1 cup, and I’m always surprised how quickly I use it up throughout the week. I decreased the garlic a bit and increased pine nuts for my personal taste. You can also subscribe without commenting. Thanks for reaching out. Just do it. Do you use sunflower kernels? Xo. My husband and I really enjoyed it. We haven’t tried that and can’t say for sure, but if you experiment with it, report back on how it goes! It was so easy; literally took 5 min. Vegan Hemp Pesto 4 Steps. I followed the recipe precise and it had exactly enough garlic and lemon juice! I also doubled the garlic cause garlic is life. Thanks so much! Xo. Just made this for dinner tonight, soooo good and so easy! We loved the bite of the raw garlic and did not find it to be too noochy. I served it over pasta tossed with veggie sausage, broccoli rabe, and sundries tomatoes. I make this with a tweak I picked up from Dana’s Super Green Vegan Kale Pesto and put in an extra cup of fresh parsely. Do you have anything to suggest–a different brand, cutting the amount down so using only 1/3 of what is called for? Thanks so much! I made this over spaghetti with chopped tomatoes and fried shiitake mushrooms. Let us know if you give it a try! Adding more olive oil might make the flavor overpowering, but you can certainly try it for a pesto with a thicker consistency! xo. STEP 2. This looks great! xo. 185g semi-dried cherry tomatoes; 85g pine nuts, dry-roasted; 1,5 clove of garlic (15g) 4 tbsp nutritional yeast; 1 tsp sea salt; 7g leftover basil (stalks and all) (optional) This recipe will become a staple. We used it for a base on a caprese pizza with vegan mozzarella! Thanks so much! Delicious with pasta, chicken and veggies Love the additions- thanks so much for sharing! It’s super helpful for us and other readers. Thanks. But I always try and add in a little basil and I like to saute my kale with the garlic for just a few minutes. I combined with vegan Alfredo sauce! Overall, this is a keeper! I just slowly added it till it got to the consistency I liked. it looks more pale green. Always reliable, easy, delicious food and a huge variety. I’ve actually enjoyed it sprinkled on popcorn but it’s only a sprinkle. YUMO!!!! It’s super helpful for us and other readers. Super tasty and super healthy. I like to use my food processor for this recipe but a blender will do as well. Hi! This Pesto brought it all together ✨ so easy sooooo yummy! We’re so glad you enjoyed it, Rebecca! The nutritional yeast adds creaminess and a great taste, plus it’s Vitamin B12 Highly recommend. Thanks so much for sharing, Sarah! We don’t like it! I also added some peas into the recipe to make it creamier. Thanks for sharing :) =) Can I make this without the nutritional Yeast? My measurements were a little different because I needed to use up my fresh basil. Oh my! I used this on pizza and it was amazing. Nutritional yeast for pesto! Jump to Recipe - Print Recipe. Thanks so much for the lovely review, Robin. Otherwise, feel free to omit the garlic. This Pasta with Creamy Chestnut Pesto is one of the best pastas you will ever have. I, too, used the larger amount of nutrish yeast. xo Yay! Will definitely be doing this one again. Thx! Adjust the seasoning to taste. I will try to make it with walnuts and olive oil next time I have those on hand! No one will miss the cheese! Step 1. Thanks so much for sharing! It was absolutely delicious, will be my go to pesto recipe. xo. Hope that helps! And this recipe is good for all of us! Cheesy and flavorful despite being dairy-free, plus an option for lower oil/fat. The taste is INCREDIBLE! Next time I will back off a little on the lemon juice. Hi Britt! If you cannot have it, feel free to leave it out! Bill Bradley @ MediterraneanLiving.com Super easy to make and super delicious! I made this with your pasta recipe the other night. I ate it over zucchini noodles. 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