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Bright, zesty, and packed with flavor, this fresh vegan pesto comes together in just 10 minutes! Made with simple, wholesome ingredients like fresh basil, nutritional yeast, and pine nuts (or your favorite substitute), it’s the ultimate versatile sauce for pasta, pizzas, salads, and more. You won’t even miss the cheese in this dairy-free take on a classic!

Looking for another vegan sauce? Try this cashew cream, arugula pesto, or vegan caesar dressing!

a bowl of vegan pesto on a plate with a wooden spoon.
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What is Pesto?

Pesto is the iconic green sauce from Genoa Italy we all like to lather on our pastas and pizzas. It originates from the Italian word, “to crush,” because typically pesto is a combination of a handful of ingredients crushed together to make this bright and vibrant sauce.

Traditional pesto is made with parmesan cheese, which is not vegan so this vegan basil pesto recipe uses nutritional yeast as a substitute.

Why You’ll Love This Easy Vegan Pesto Recipe

This vegan pesto sauce is incredibly quick and easy, coming together in just 10 minutes with a food processor and a handful of fresh ingredients.

  • It’s completely vegan and dairy-free, with nutritional yeast adding a delicious cheesy flavor without any actual cheese.
  • It’s also highly customizable—you can swap pine nuts for walnuts or cashews, throw in some sun-dried tomatoes, or tweak the garlic and lemon to suit your personal preferences. 

This recipe is great to use 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!

Ps. If you’re looking for the non-vegan version, check out my traditional basil pesto sauce recipe.

Ingredients You’ll Need

vegan pesto ingredients on a counter.
  • Pine Nuts: Toasting these adds a nutty depth. Feel free to sub with a mix of pine nuts, cashews, walnuts, or even sunflower seeds for a budget-friendly option.
  • Fresh Basil: The star ingredient, bringing bright, herbaceous flavor.
  • Nutritional Yeast: Provides a cheesy flavor while keeping the recipe dairy-free.
  • Garlic Cloves: Fresh, raw garlic gives this pesto a bold kick.
  • Fresh Lemon Juice: Adds brightness and balances the richness of the olive oil.
  • Olive Oil: Use good quality extra virgin olive oil for the best flavor and silky texture.
  • Kosher Salt, Black Pepper, & Water: For seasoning and blending.

For exact ingredient amounts and instructions, see the printable recipe card below.

How to Make Vegan Pesto

pine nuts, garlic, salt, and nutritional yeast in a food processor.

Step 1: In a dry sauté pan, toast the pine nuts over medium heat, stirring frequently for 5-7 minutes, until golden and fragrant. This optional step enhances their natural nuttiness. Add the toasted pine nuts, basil, nutritional yeast, garlic, lemon juice, salt, and water to a food processor. Blend until everything is broken down and well combined.

fresh basil and vegan pesto ingredients in a food processor.

Step 2: While the processor is running, slowly pour the olive oil in. Blend until the pesto is smooth and creamy.

vegan pesto in a food processor.

Step 3: Use your fresh pesto right away or store it for later use (see storage instructions below).

Expert Tips for the Best Vegan Pesto

  • Opt for fresh basil leaves and high quality olive oil. The flavor of your pesto depends on the quality of your ingredients.
  • 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.
  • The extra step of toasting the nuts adds a toasty, nutty flavor that elevates the sauce. Don’t skip it!
  • Get creative and sub out the basil with other fresh herbs, like cilantro or parsley, for a fresh take on this vegan recipe.

Serving Tips

This vegan pesto is one of my favorite sauces and as versatile as it is delicious! Here are some of my favorite ways to enjoy it:

  • Toss with pasta or spaghetti squash for a quick and flavorful dinner.
  • Spread on sandwiches, wraps, or dinner rolls.
  • Use it as a homemade pizza sauce base.
  • Drizzle over roasted root vegetables or on top of a veggie bowl.
  • Stir into hummus, soups, or salad dressings for a burst of herbaceous flavor.
  • If you’re dairy-free but not vegan, try it with grilled chicken. Vegan, pair it with baked tofu for a fresh finishing touch.
a bowl of noodles tossed in vegan pesto.

Storage Tips

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.

Recipe FAQs

Can I make pesto without nuts?

Absolutely! Replace the nuts with sunflower seeds or pumpkin seeds for a nut-free version.

What is the best substitute for parmesan cheese in vegan pesto?

Nutritional yeast is the perfect vegan swap. It provides the same savory, cheesy notes without any dairy. You can also use vegan parmesan or another type of vegan cheese.

How do I prevent my pesto from turning brown?

To keep your homemade vegan pesto a vibrant green, use fresh basil, blend quickly, and cover the surface with a layer of extra-virgin olive oil before storing.

More Plant-Based Recipes

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5 from 1 vote

Easy Vegan Pesto Recipe

Prep: 10 minutes
Cook: 0 minutes
Total: 10 minutes
Bright, zesty, and packed with flavor, this fresh vegan pesto comes together in just 10 minutes! Made with simple, wholesome ingredients like fresh basil, nutritional yeast, and pine nuts (or your favorite substitute), it’s the ultimate versatile sauce for pasta, pizzas, salads, and more. You won’t even miss the cheese in this dairy-free take on a classic!

Save this Recipe!

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Servings: 16 tablespoons

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.
Last step! If you make this, please leave a review letting us know how it was!

Notes

    • Opt for fresh basil leaves and high quality olive oil. The flavor of your pesto depends on the quality of your ingredients.
    • 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.
    • 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!
    • 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

Serving: 1tablespoon | Calories: 73kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 73mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 1 vote (1 rating without comment)

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