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15 responses to “Midwest Pesto”

  1. Teresa Avatar
    Teresa

    What is nutritional yeast? And what is its purpose in this, or any other, recipe? Never heard of it, so I’m curious!

    Reply
  2. BobC Avatar
    BobC

    I substituted an avocado for the oil and it came out super smooth and tasty.

    Reply
    1. Tonya Earles Avatar
      Tonya Earles

      love this ideal!! I do not like using oil..thank you

  3. Patti Avatar
    Patti

    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!

    Reply
    1. teresa rodriguez Avatar
      teresa rodriguez

      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

  4. BQ Avatar
    BQ

    Any suggestions on how to adjust the recipe to make it oil free?

    Reply
    1. Tonya Earles Avatar
      Tonya Earles

      someone above uses avocado instead of oil

  5. Karrie Avatar
    Karrie

    I have never made pesto but I shall pick up basil with my Kale this week and try it.
    Looks delicious!

    Reply
    1. Lenny Gale Avatar
      Lenny Gale

      Life is better when there’s pesto in the fridge. 🙂

  6. Jenny Avatar
    Jenny

    Looks delicious and nutritious! Can I make this in the new Vitamix ONE? Mine arrives Sunday!

    Reply
  7. Susan Avatar
    Susan

    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!

    Reply
  8. May Avatar
    May

    How much parmesan should I substitute with?

    Thanks!

    Reply
  9. May Avatar
    May

    What if I don’t have nutritional yeast?

    Reply
    1. Sam Diamond Avatar
      Sam Diamond

      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 🙂

    2. Kay Avatar
      Kay

      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?