Everyone likes a hearty sauce, especially when it includes healthy greens. When I started out as a vegan, pesto wasn’t really in my list of favorite foods. Although, when eating it I obtain the healthy iron, vitamin A, and etc. The reason I wanted to make this vegan pesto actually, is that I recently went to a new Italian restaurant with my boyfriend at BAIA in San Francisco. He ordered their mint basil pasta. When the food arrived to our table, he was in awe of how amazing it tasted. So, like any other girlfriend, I wanted to replicate it on my take! Who can go to a fancy restaurant every weekend? Not me! I thought this would be a wonderful way to make some homemade vegan pesto then!
Estimated reading time: 6 minutes
What is pesto?
What I like about pesto is that you can add different greens to it. Although pesto is basil, olive oil, pine nuts, and parmesan cheese, it is so versatile. You can customize it how ever you like, just how the restaurant made there own vegan mint basil pesto take on it! If you get created you might surprise yourself!
Do I have to only use basil and mint for this vegan pesto?
Many people add the stems to cilantro or spinach for zero waste. You can do anything creative with pesto, but stick with the base of it first: basil, garlic cloves, & olive oil.
Personally, I like pesto creamy and not clumpy but if it is your preference to make it clumpy, go right ahead! That’s why food is such an amazing activity to do.
It’s art.
Steps into making Vegan Mint Basil Pesto
Ingredients
- Basil
- Mint
- Garlic cloves
- Pine nuts
- Lemon
- Water
- Nutritional yeast
- Maple syrup
- Oil
- Salt
- Dash of chili powder (optional)
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What can I eat with this vegan mint basil pesto beside noodles?
This recipe is great for a dip, a sauce, or a spread! I recommend to blend the pesto only for 1 minute or a little more to get the thick and clumpy consistency. When making the vegan mint basil pesto it will be a little dry at first but once you keep blending it together it will form into the desired consistency!
How can I balance out the pungent flavor of the mint or basil?
I did add maple syrup to decrease the bitterness from the mint. The mint taste still is zesty enough for the pesto! So don’t worry, I used maple syrup and the oil to weigh out any bitter taste.
Pine nuts are expensive. Can I use a different nut?
Yes, you may! Cashews are amazing for that creamy consistency too. Soak them in water for about 30 minutes or an hour so they become softer to blend up.
Allergic to nuts?
You don’t need nuts to have a great pesto sauce. The nuts just add a nutty and balanced taste to it. Don’t worry, it will work just fine!
Thoughts? Did I replicate it? To me close enough!
Did he like it? He did!
At the end of making this vegan mint basil pesto, I realized how easy it was to replicate. This specific vegan pesto is smooth and creamy just like the one from the restaurant. I always thought pesto was so fancy, but it turns out it’s made to make at home. 🙂
Hold on! Do you follow me on Pinterest?
On to the Vegan Mint Basil Pesto!
Vegan Mint Basil Pesto
Equipment
- nutri-bullet
- spatula
- measuring cups and spoons
Ingredients
- 1 tbsp. mint
- 2 / 3 oz. basil
- 2 cups spinach
- 2.5 tbsp. water
- 3 tbsp. oil
- 1 tsp salt
- 1 tbsp. maple syrup
- 1.5 nutritional yeast
- 1.5 pine nuts
- Dash of chili powder
- 2 tbsp. lemon juice
Instructions
- Chop up the mint so it can fit into the tablespoon.
- In a
nutri-bullet or a high speed blender, add the mint, basil, spinach, water, oil, salt, maple syrup, nutritional yeast, pine nuts, lemon juice and pine nuts! - Blend for 2-3 minutes until creamy and smooth. If you like it clumpy only blend for 1 & ½ minutes.
- That’s it! Enjoy with noodles or bread. When I made the pasta it was 10oz. of noodles!
Notes
Nutrition
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It really means a lot when someone comments on my recipes. It means that I’m doing an okay job. So please let me know if you do make this, feel free to give feedback or any comments to display on here. Thank you for reading my post. Have a great day!
This looks great. I love the suggestion of using cashews instead of pine nuts to save money. The cost of pine nuts is probably the #1 reason that I don’t eat pesto more often. Thanks!
Looks so tasty. I’ve never had mint in pesto but have seen it done. I used to love pesto so much but I think I overdid it once and haven’t been able to have it since ? I’ll try this recipe and maybe I’ll fall in love with it again haha.
Thank you Keirsten! Haha great!! I hope you like it 🙂
Wow yummy. I bet this would be great to add to my salads. Love that it’s healthy & plant based as well. Thank you so much for sharing!
Yes this would be great with salads!! Of course thank you Whitney! 🙂
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