Homemade Vegan Pesto with Chestnuts

Homemade Vegan Pesto with Chestnuts

The Best Homemade Vegan Pesto Recipe, Using Chestnuts!

I grew up eating a lot of pesto, like most Italians. I have also briefly lived in Genoa, Italy, the birthplace of pesto. There you can get samples of pesto at corner stores, and i’ve tried creating many pesto recipes in my life. This homemade vegan recipe is my favorite one, which I have perfected over the years.

Why Homemade Vegan Pesto?

Eating vegan whenever possible helps the planet a lot. To keep the lightest footprint we can, it’s helpful to substitute recipes to be vegan as often as possible. This pesto tastes just as good (if not better) without the addition of the traditional ingredient, parmesan cheese, and is better for both you and the Earth.

INGREDIENTS for Homemade Vegan Pesto:

(reminder that I cook intuitively so the amount is estimated)

1-2 large bunches of basil (best fresh from the garden)
1 cup of chestnuts, or nuts of choice –
(I prefer organic, already cooked chestnuts, but walnuts and pine nuts work here as well)
4 cloves garlic
1/3 cup organic extra-virgin olive oil
1 lemon, just the juice
1 teaspoon pink or sea salt
1/3 teaspoon of pepper

Preparation for Homemade Vegan Pesto:

Gently pick the leaves of the basil from the stem, and wash them thoroughly in a strainer. Personally I always thank the plant for the nourishment it’s going to give me, and express gratitude while I am cooking. This helps me feel like my homemade vegan pesto is truly made with love.


Making Homemade Vegan Pesto:

It is actually quite simple to create this homemade vegan pesto recipe. After you wash and prepare your fresh bunches of basil, chop your garlic. Add the garlic and fresh basil into a blender or food processor. Get chestnuts ready to add into mixture.

Important: Make sure to add the oil in before blending the basil, chestnuts, and garlic. I learned the hard way that the recipe simply will not work if you don’t add enough oil. Play around with the amount and make sure that there’s enough oil to actually create the homemade vegan pesto.

Blending the Homemade Vegan Pesto:

I have a ninja blender that I use to create my pesto, and I only have to run it for just a few seconds to get my pesto blended. Make sure you blend your mixture until it’s smooth. It should look like this:


Add Ins for Homemade Vegan Pesto:

When you are finished blending and scoop your new homemade vegan pesto into a bowl, all you have to do is add your finishing touches! It’s that simple, loves! Mix in your salt, pepper, and add your fresh squeezed lemon and enjoy! Some people like to add nutritional yeast into their vegan pesto, but it’s not necessary.

When the homemade vegan pesto is mixed, smooth, and ready to go, it’ll look like this:


Once you make your homemade vegan pesto, store it tightly so it doesn’t get brown too quickly. Then eat with some crackers, mix into your pasta, or simply add as a topping to your meals!

I hope you enjoy it, and let me know how it goes when you try it.

All my love,

Samantha

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