If you’d like to switch things up from the classic drizzle of olive oil, this fresh vegan pesto makes the perfect topper for ratatouille.
2 cups fresh basil leaves
½ cup walnuts (or pine nuts)
3 tablespoons nutritional yeast
3 cloves garlic
Juice of 1 lemon
½ cup olive oil (more as needed)
Salt & pepper, to taste
Add basil, nuts, nutritional yeast, garlic, and lemon juice to a food processor.
Pulse until finely chopped.
With motor running, slowly stream in olive oil until creamy.
Season with salt and pepper.
👉 Drizzle over your baked ratatouille for an herbaceous, garlicky punch that takes this dish to the next level!
Serve this ratatouille with:
Warm crusty bread for dipping.
A side of fluffy quinoa or couscous.
A crisp green salad to balance the richness.