Why You’ll Love This Vegan Pesto
This easy vegan pesto recipe is a go-to in our kitchen, especially when we want something quick and full of bold, herby flavor. Made with good quality extra virgin olive oil and nutrient-rich nutritional yeast, it offers that signature cheesy flavor—without the dairy.
This pesto is also endlessly customizable. Try it with cashews or sunflower seeds if you don’t have pine nuts on hand. It’s also a great way to use up extra basil or revamp pasta night.
Whether you’re tossing it with pasta water and hot pasta, spooning it over roasted veggies, or using it as a dip, this easy vegan pesto sauce delivers creamy texture and punchy flavor in every bite. Try it in my baked pesto chicken, crispy roasted pesto potatoes or summer orzo salad. Its versatility makes it perfect as a pasta sauce, a dip, or a spread on a charcuterie board, offering endless possibilities for your meals!
Want to try a classic version? Check out my traditional basil pesto for a cheesy, non-vegan option.
What is Pesto?
Pesto is a classic green sauce from Genoa, Italy, traditionally made by crushing fresh ingredients like basil, garlic, and pine nuts. The word “pesto” comes from the Italian verb pestare, meaning “to crush.” While the original version includes parmesan cheese, this vegan pesto swaps it for nutritional yeast to keep it dairy-free and just as flavorful.
Ingredients You’ll Need
Here’s what goes into this plant-based version of traditional pesto—no parmesan cheese needed:
- Pine Nuts: Toasting them brings out a warm, nutty flavor. You can also use walnuts, cashews, or sunflower seeds.
- Fresh Basil: The star of the show! Brings that bright, peppery herbal flavor.
- Nutritional Yeast: This is our dairy-free substitute for parmesan cheese, adding savory depth and a cheesy flavor.
- Garlic Cloves: Fresh raw garlic adds boldness—adjust to taste if you’re sensitive to garlic.
- Fresh Lemon Juice: Brightens everything up and balances the richness.
- Olive Oil: Use good quality extra virgin olive oil for smooth texture and rich taste.
- Kosher Salt & Black Pepper: Key to seasoning.
- Water: Helps blend and control consistency.
Ingredient Substitutions:
- Pine nuts → Walnuts, cashews, or sunflower seeds
- Nutritional yeast → Vegan parmesan
- Basil → Parsley or cilantro for variation
- Olive oil → Avocado oil (for a milder taste)
How to Make This Easy Vegan Pesto
Step 1: In a dry sauté pan, toast the pine nuts over medium heat for 5–7 minutes, stirring frequently, until golden and fragrant. Add toasted nuts, basil, nutritional yeast, garlic cloves, lemon juice, salt, and water to a food processor. Blend until the mixture is well-combined.
Step 2: With the processor running, slowly stream in the olive oil. Continue blending until the pesto is creamy and smooth.
Expert Tips
- Use fresh basil leaves and high-quality oil for max flavor.
- Toasting the nuts is optional but highly recommended—it deepens the flavor.
- Want a thicker pesto? Use less oil. Too thick? Add a splash more water or lemon juice.
- For a twist, swap basil for parsley or cilantro and try different nuts or seeds.
- Stir a spoonful into pasta with a bit of pasta water for the perfect consistency.
This vibrant green sauce looks as fresh as it tastes—perfect for summer meals or prepping ahead.
Serving Tips
This is one of those favorite sauces that works on everything:
- Toss with pasta, spaghetti squash, or zucchini noodles. Try it drizzled on top of this vegan mac and cheese.
- Spread on sandwiches, wraps, or burgers.
- Use as a pizza sauce base. I love it on flatbread with roasted veggies.
- Drizzle over roasted veggies, grain bowls, or salads. It’s amazing with these sweet potato bites.
- Mix into hummus, soups, or salad dressings.
- Pair with grilled chicken or tofu for a protein-packed meal.
- Mix with tahini or vegan yogurt for a tangy dip.
Storage Tips
Store in an airtight container for 5–7 days. Add a thin layer of olive oil on top to keep it fresh.
To freeze, pour into an ice cube tray and freeze. Once solid, transfer to a freezer bag and keep up to 3 months. Thaw in the fridge and stir before using.
Meal Prep Tip: Double or triple the recipe and freeze in cubes so you always have fresh vegan pesto on hand.
Recipe FAQs
Yes! A high-speed blender works too. Just scrape the sides more often.
Sunflower seeds or pumpkin seeds are great allergy-friendly swaps.
Yes—toss with hot pasta for a silky sauce or stir into cold salads for flavor.
Use less water or oil. If it’s too runny, add more nuts or nutritional yeast.
This homemade vegan pesto is quick, flexible, and loaded with flavor. It’s truly the best vegan pesto to keep in your fridge for busy weeknights or meal prep. If you make it, leave a comment and let me know how you used it!
Want another delicious dairy-free sauce? Try my vegan caesar dressing next.
More Vegan Dips and Sauces
Gluten-Free Recipes
Gluten-Free Enchilada Sauce
Whole30 Recipes
Whole30 BBQ Sauce Recipe
Dairy Free Recipes
How to Make Cashew Cream
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
10-Minute Vegan Pesto Recipe
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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
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- Opt for fresh basil leaves and high quality olive oil. The flavor of your pesto depends on the quality of your ingredients.
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- For a thicker pesto, use less olive oil. If you’d like to thin it out, add some more olive oil, water, or lemon juice.
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- The extra step of toasting the nuts adds a toasty, nutty flavor that elevates the sauce. Don’t skip it! If you’d like, swap the pine nuts for walnuts, or another preferred nut!
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- Get creative and sub out the basil with other fresh herbs, like cilantro or parsley, for a fresh take on this vegan recipe.
- Store in an airtight container for up to 5-7 days. Cover with a thin layer of olive oil to preserve freshness.
- To freeze, use an ice cube tray for easy portioning. Once frozen, transfer the cubes to a freezer-safe bag or container and store for up to 3 months. Thaw in the fridge before use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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