We call this the BEST vegan pesto recipe ever! Because...it is. We've tried LOTS of pesto in the Planted Table kitchen and nothing beats this version. The nutritional yeast combined with almonds gives it a real nutty, savory flavor. This classic sauce is perfect on pasta, pizzas and more. Plus, kids love it too!
Preheat oven to 375°
Fill a small pot with boiling water, set up a bowl with mostly ice and some water. This is your blanching station. Place basil leaves in boiling water for 30 seconds, once it turns bright in green color remove from water and place immediately into ice bath. This shocks the basil and keeps it green.
On a sheet tray place pine nuts and almonds. Place in preheated oven for 3-4 minutes and set a timer, you learn this the hard way so trust me.
In the bottom of the blender add nuts, nooch, spinach, lemon zest and basil. Turn blender on low, drizzle in lemon juice and oil, turn up the speed a bit until desired texture. Add a sprinkle of salt. Taste for seasoning and add more salt if needed. If you cannot yet taste the cheesy flavor of the nooch, add a bit more. Salt brings all the flavors together.
Pour into 1 cup mason jars date and freeze until ready to use, defrosts in 1 hour on the counter or in the fridge over night.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.