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A jar of black garlic vegan pesto with a spoon dipped in and black garlic cloves are by the side.

Black Garlic Vegan Pesto

Want to make the best Black Garlic Vegan Pesto? You're in the right place! Get ready to enjoy your dishes with a basil pesto made with rich flavorful black garlic.
by Julie Anne
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Prep Time 5 minutes
Total Time 5 minutes
Course condiments, dips, dressing, sauce, side dish
Cuisine Mediterranean
Servings 4
Calories 118 kcal

Equipment

Blender
1 Blender

Ingredients   

  • 1 cup of fresh basil leaves
  • 4-5 black garlic cloves
  • ¼ teaspoon of salt
  • 4 tablespoons of extra virgin olive oil around 50 mil
  • 4 tablespoons of pine nuts 50 grams
  • 1 tablespoon of nutritional yeast
  • 2 tablespoons of lemon juice

Watch me Make it (Video)

Instructions  

  • Clean the basil leaves thoroughly, removing any tough stems.
  • In a blender or food processor, combine the basil leaves, black garlic cloves, salt, olive oil, pine nuts, nutritional yeast, and lemon juice.
  • Blend until smooth, scraping down the sides as needed, until you achieve a thick paste-like consistency.
  • Taste and adjust seasoning if necessary, adding more salt or lemon juice to suit your preference. Chop a black clove or two and sprinkle on top of the pesto; this is optional and only for decoration.
  • Transfer the pesto to an airtight container and store it in the refrigerator until ready to use. Enjoy tossed with pasta, spread on sandwiches, or drizzled over roasted vegetables.

Notes & Suggestions

 
SERVINGS/NUTRITION
The recipe holds 12 full tablespoons of pesto, and each serving is approximately 3 tablespoons of the mixture.
ALTERNATIVES
Though basil typically takes the spotlight in pesto, don't hesitate to explore alternative leafy greens like spinach or arugula for a distinctive variation of this timeless dish.
Furthermore, if you have a nut allergy or simply favor a nut-free alternative, contemplate replacing pine nuts with either sunflower or pumpkin seeds. For individuals desiring a lighter rendition of pesto, consider replacing some or all of the olive oil with plant-based milk for a creamy yet oil-free option.
STORAGE
To extend the longevity of your vegan pesto featuring black garlic, shift it to a hermetic receptacle and refrigerate it for approximately a week. Alternatively, portion it into individual servings and freeze them in ice cube molds for easy access whenever the urge arises. Just bear in mind to defrost before eating!
By storing your pesto in petite quantities, you ensure there's precisely enough for each occasion, reducing unnecessary waste.
TOP TIP
For an added explosion of flavor, lightly toast your pine nuts before incorporating them into the pesto. This straightforward process elevates their nutty essence and enriches the overall flavor spectrum of the dish.
 

Nutrition Profile

Nutrition
Black Garlic Vegan Pesto
Serving Size
 
3 TBSP
Amount per Serving
Calories
118
% Daily Value*
Fat
 
11.4
g
18
%
Monounsaturated Fat
 
3.5
g
Sodium
 
60
mg
3
%
Potassium
 
180
mg
5
%
Carbohydrates
 
3.6
g
1
%
Fiber
 
2.2
g
9
%
Sugar
 
2
g
2
%
Protein
 
20
g
40
%
Vitamin C
 
5.5
mg
7
%
Calcium
 
48
mg
5
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is an estimate, calculated automatically per serving. Values may vary depending on ingredients used and serving size. Adjust calculations accordingly if changes are made.

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