10-Minute Vegan Pesto Recipe
Bright, zesty, and packed with fresh flavor, this Vegan Pesto is the ultimate plant-based version of traditional basil pesto. It comes together in just 10 minutes using a food processor and a handful of ingredients like fresh basil, nutritional yeast, and toasted pine nuts. This creamy, dairy-free pesto is one of my favorite sauces for pasta, sandwiches, pizzas, and so much more—you won’t even miss the cheese!
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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.
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
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
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