📝 About This Recipe
This vibrant, emerald-green sauce reimagines the traditional Genovese classic by swapping Pecorino for the deep, savory richness of nutritional yeast. High-quality extra virgin olive oil and toasted pine nuts create a luxurious, velvety texture that clings perfectly to any pasta shape. It is a masterclass in plant-based cooking, offering a complex flavor profile that balances peppery fresh basil with a salty, 'cheesy' punch that will satisfy even the most devoted dairy lovers.
🥗 Ingredients
The Aromatic Base
- 3 cups Fresh Basil Leaves (tightly packed, washed and thoroughly dried)
- 3 cloves Fresh Garlic (peeled and roughly chopped)
- 1 teaspoon Lemon Zest (finely grated)
The Crunch and Body
- 1/2 cup Pine Nuts (raw)
- 2 tablespoons Walnut Halves (optional for extra depth)
The 'Cheesy' Umami Profile
- 1/2 cup Nutritional Yeast (fortified or unfortified)
- 3/4 teaspoon Sea Salt (adjust to taste)
- 1 teaspoon White Miso Paste (adds fermented complexity)
- 1/4 teaspoon Black Pepper (freshly cracked)
Liquids and Emulsifiers
- 1/2 cup Extra Virgin Olive Oil (cold-pressed, high quality)
- 1 tablespoon Fresh Lemon Juice (to brighten the flavors)
- 1-2 tablespoons Ice Cold Water (to maintain bright green color)
👨🍳 Instructions
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1
Place a small dry skillet over medium-low heat. Add the pine nuts (and walnuts if using) and toast for 3-5 minutes, tossing frequently, until they are golden brown and fragrant. Do not walk away; they burn quickly!
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2
Immediately transfer the toasted nuts to a plate to cool completely. Using warm nuts can wilt the basil and turn the pesto brown.
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3
In a food processor, pulse the chopped garlic cloves and the cooled toasted nuts until they form a coarse, sandy texture.
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4
Add the nutritional yeast, sea salt, miso paste, and black pepper to the processor. Pulse 3-4 times to incorporate the 'cheesy' elements into the nut mixture.
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5
Add the 3 cups of packed basil leaves and the lemon zest. Do not blend yet; simply layer them on top of the nut mixture.
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6
Pulse the mixture in short bursts. You want to break down the basil without liquefying it. Stop when the leaves are finely chopped but still have some texture.
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7
With the food processor running on low speed, slowly drizzle in the extra virgin olive oil through the feed tube in a steady stream.
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8
Add the lemon juice and one tablespoon of ice-cold water. The cold water helps emulsify the oil and prevents the blades' heat from oxidizing the basil.
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9
Scrape down the sides of the bowl with a rubber spatula to ensure every bit of basil and yeast is incorporated.
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10
Give the pesto one final 5-second pulse. Taste the sauce; it should be zesty, salty, and rich. Add a pinch more salt or lemon juice if needed.
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11
If the pesto is too thick for your preference, add the second tablespoon of cold water or a touch more oil.
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12
Transfer the pesto to a glass jar. If not using immediately, pour a thin layer of olive oil over the top to seal out air and prevent browning.
💡 Chef's Tips
Always toast your nuts; it unlocks a buttery depth that is essential when skipping the cheese. To keep the pesto vibrant green, blanch the basil in boiling water for 5 seconds then shock in ice water before blending, though the cold-water trick in the recipe usually suffices. If you don't have pine nuts, sunflower seeds or pepitas make an excellent nut-free alternative. Avoid over-processing; a slightly chunky pesto has a much better mouthfeel than a completely smooth puree. Store in the refrigerator for up to 5 days or freeze in ice cube trays for convenient portions later.
🍽️ Serving Suggestions
Toss with al dente Trofie or Linguine pasta and a splash of starchy pasta water for a silky sauce. Spread generously over toasted sourdough and top with heirloom tomato slices and balsamic glaze. Dollop onto a bowl of roasted vegetable minestrone just before serving for a burst of freshness. Use as a dip for a colorful crudité platter featuring radishes, blanched asparagus, and bell peppers. Pair with a crisp, chilled Pinot Grigio or a sparkling lemon-infused mineral water.