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How’d it go? Tell us everything!
Question: The recipe calls for a 4:1 ratio of greens to basil, but in the notes you say to try to keep at a 1:1 ratio. Which is correct? Love this idea and anxious to try it.
Hey Bonny, great catch. It’s about 4:1 ratio, though this one you can kinda wing it. A 1:1 ratio probably would be a bit on the strong side. 🙂 Let us know how it goes. Then, try this “Other Green Sauce” which is kind of like this but without basil.
What is nutritional yeast? And what is its purpose in this, or any other, recipe? Never heard of it, so I’m curious!
Hi Teresa, it’s a a deactivated, edible strain of the yeast, Saccharomyces cerevisiae. Sold as golden-yellow flakes or powder, it is a staple in vegan and vegetarian cooking because it provides a savory, nutty, and dairy-free “cheesy” flavor along with a powerful nutritional punch. We like this one from Bragg
I substituted an avocado for the oil and it came out super smooth and tasty.
love this ideal!! I do not like using oil..thank you
I don’t know why I haven’t thought about nutritional yeast in pesto either! I grow a lot of basil in the summer and most of it is turned into pesto and then frozen for use in the winter and early spring. Another great pesto is parsley and walnuts. The flavor is great and it lasts great in the fridge as parsley doesn’t oxidize like basil does. And if you are buying herbs, parsley is a lot more accessible. I have also added in carrot tops in smaller amounts. When my carrots are growing in the garden, I have an abundance of carrot tops and they go into everything. Thanks for all of the recipes and tips!
Hi. Do you substitute the pine nuts for walnuts? Pine nuts are so expensive for me. Can you send me your recipe? 3reachteresa at gmial
Any suggestions on how to adjust the recipe to make it oil free?
someone above uses avocado instead of oil
I have never made pesto but I shall pick up basil with my Kale this week and try it.
Looks delicious!
Life is better when there’s pesto in the fridge. 🙂
Looks delicious and nutritious! Can I make this in the new Vitamix ONE? Mine arrives Sunday!
I’ve been making this pesto ever few weeks. Sometimes I use spinach and am thinking about branching out and trying steamed asparagus. I had asparagus pesto at a restaurant once and have been trying to recreate it.
There are a few of your recipes I can’t live without. I started with the queso and have been falling down the Life Is No Yoke rabbit hole ever since. I’m not vegan, but try to eat low saturated fat and low cholesterol. Your recipes are always delicious and I don’t feel like I’m missing anything. Thanks!
How much parmesan should I substitute with?
Thanks!
What if I don’t have nutritional yeast?
Hi May, Sam from LINY here–
Get some! It’s great for adding flavor and giving it that pesto-y texture.
Or… try it without! And if you do, let us know how it goes 🙂
I can attest: No nutritional yeast and it will be yummy still. I have to make pesto without salt which means no Parmesan too since it is super salty. Pesto without cheese is still delicious.
I don’t know why but I never even thought of adding nutritional yeast to my pesto. I use nutritional yeast in everything (I buy large flake nutritional yeast in a 2.5 # bucket for crying out loud). Why I haven’t thought to put it in my pesto is beyond me!?!
Thanks for this super umami fix to my no salt pesto!
This is a better fix than a tiny bit of balsamic…but I think I might make basil, nutritional yeast, garlic, and olive oil pesto with a touch of lemon with peel. Now doesn’t that sound good?
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