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Vegan (cheese free!) pesto only takes 10 minutes to make in the food processor. Use fresh basil, nuts and good quality olive oil for this sauce to use on pasta, pizzas, potatoes and more.
Looking for another vegan sauce? Try this cashew cream, arugula pesto, or vegan caesar dressing!
Pesto is the iconic green sauce from Genoa Italy we all like to lather on our pastas and pizzas. It originate from the Italian word, “to crush,” because typically pesto is a combination of ingredients crushed together to make this bright and vibrant sauce.
After you make this rich and creamy sauce, try it in this salmon pesto pasta or this easy pesto chicken recipe.
Is pesto vegan?
Traditionally pesto is made with parmesan cheese, which is not pesto. This recipe uses nutritional yeast as a substitute and fits well into a dairy free and vegan diet.
Ingredients for vegan pesto:
- Pine nuts
- Fresh basil
- Nutritional yeast
- Olive oil
- Garlic
- Lemon
- Salt
How to Make Vegan Pesto
Step 1.
Step 2.
Step 3.
What can you use in pesto instead of pine nuts?
Pine nuts can be expensive and hard to find. If you don’t want to use them or can’t find them here are two great substitute: cashews and walnuts.
How do you make pesto from scratch?
This pesto, and every pesto recipe, is very simple to make. Add all of the ingredients, except for the olive oil to the bowl of a food processor and blend until combined. Slowly add the olive oil until combined.
How long does vegan pesto last?
This pesto recipe will last in a sealed container in the refrigerator for 5-7 days.
If you love this recipe as much as I do, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you. You’ll also love our fresh arugula pesto!
What to make with pesto:
- Salmon pesto pasta
- Pesto roasted potatoes
- Pesto chicken
- Italian pasta salad with tomatoes and pesto
- Pizza
- Roasted vegetables
- Pan seared shrimp
Vegan Pesto
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Ingredients
- 1/2 cup toasted pine nuts
- 1 1/2 Tablespoons lemon juice (about 1/2 lemon)
- 2 cloves garlic
- 1/2 teaspoon kosher salt
- 1/3 cup quality extra-virgin olive oil plus more as needed
- 1/3 cup nutritional yeast
- 2 cups fresh basil leaves
Instructions
- Add the pine nuts, lemon juice, garlic, salt, olive oil, and nutritional yeast to a food processor or high-speed blender. Blend until smooth with some chunks left, about 1 minute.1/2 cup toasted pine nuts, 1 1/2 Tablespoons lemon juice, 2 cloves garlic, 1/2 teaspoon kosher salt, 1/3 cup quality extra-virgin olive oil, 1/3 cup nutritional yeast
- Add the fresh basil and blend again, 1-2 minutes. Taste and add more salt as needed. You can add up to 2 Tablespoons more of olive oil for a thinner pesto sauce.2 cups fresh basil leaves
- Store leftover basil in a jar and drizzle olive oil on top to prevent it from turning brown. Pesto stays fresh for up to 2 weeks. Freeze the jar for up to 6 months or freeze in ice cube trays for individual servings. Thaw overnight in the fridge.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
