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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!

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.
Ingredients You’ll Need
- 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
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.
Step 2: While the processor is running, slowly pour the olive oil in. Blend until the pesto is smooth and creamy.
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.
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
Absolutely! Replace the nuts with sunflower seeds or pumpkin seeds for a nut-free version.
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.
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.
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Easy 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.
-
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.