Place the pine nuts and walnuts in the bowl of a food processor fitted with the "S" blade. Pulse the nuts until they are a coarse, meal-like consistency.
To the food processor, add the garlic cloves, nutritional yeast, miso, salt, and pepper. Pulse until garlic is finely chopped.
Scrape down the sides of the food processor with a spatula. Then, add the basil all at once. Pulse until the basil is finely chopped.
Turn the motor on and drizzle the olive oil in through the feed tube. I like my pesto a bit more saucy and fluid, so I use the full ½ cup. Once you have the consistency you like, stop the motor.
Add the lemon juice to the pesto and give it a little stir. Taste the pesto and adjust the seasoning if necessary (more salt, lemon etc).
Transfer the vegan pesto to a seal-able jar. Bang the jar on the counter a few times to settle the air bubbles. Pour a thin layer of olive oil on top of the surface (to prevent browning). Close the lid on top and keep in the fridge for up to a week. You can also freeze the pesto for up to 6 months.
Equipment
Food Processor
Recipe Notes
Pesto has so few ingredients, so I like to ensure that I really enjoy the flavor of the olive oil that I'm using and I also use the freshest basil I can find.
You can substitute the pine nut/walnut combination with almonds, sunflower seeds, or pistachios. I tend to prefer "meatier" nuts/seeds in pesto (as opposed to creamier ones like cashews or macadamias)
A handful of baby spinach in with the basil makes the pesto extra green without adjusting the flavor at all.
If I have an extra minute, I will blanch the basil leaves in boiling water for 20 seconds and then plunge them in an ice bath. From here, I gently squeeze out the excess moisture and proceed with the recipe. This extra step gives you extra, EXTRA green pesto.
Storing in the fridge: as soon as you're done mixing in the food processor, transfer pesto to a lidded glass jar. Tap the jar on the counter a few times to get rid of air bubbles. Then pour a thin film of olive oil on top to prevent browning. Close the lid on top and store in the fridge. The pesto lasts like this for up to a week.
To freeze, follow the same steps that you would for the fridge, including the film of oil on top, and store in the freezer for up to 6 months.
This vegan pesto recipe comes together super quick in the food processor. Perfect to serve with pasta, pizza, on roasted vegetables, or mixed into dressings and salads.