Enjoy a quick and delicious Easy Vegan Pesto in just 5 minutes! This dairy-free sauce is cheesy, flavorful, and made with only 7 simple ingredients. Perfect for Italian dishes and more!
Made with fresh basil, this vegan pesto brings a burst of vibrant green color and a fresh taste to your meals. It's not only plant-based but also rich in nutrients!
Spread it on your favorite pasta, use it as a dip, or drizzle it over roasted veggies for a flavorful and healthy twist. With this simple and tasty recipe, you'll add a touch of Italian magic to any dish!
Looking for more delicious vegan sauce recipes? Try out my Vegan Tzatziki Sauce, Vegan Ranch Dressing, and Vegan Sour Cream. Get ready for a flavor adventure with these plant-based sauces!
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🌟 Why you'll love this recipe
- Quick and easy. Whip up this recipe in just 5 minutes, perfect for those busy days when you need a delicious meal in a flash.
- Bursting with flavor. The combination of fresh basil, pine nuts, and garlic creates a pesto that is full of vibrant and irresistible flavors.
- Dairy-free delight. Enjoy the creamy and cheesy texture of this vegan pesto without any dairy products, making it suitable for those with dietary restrictions.
- Versatile and adaptable. Use this vegan pesto as a spread, on your favorite pasta, as a dip for veggies, or even as a flavorful dressing for salads.
- Nutrient-packed. Loaded with basil, pine nuts, and nutritional yeast, this pesto provides vitamins, minerals, and plant-based protein, adding a healthy boost to your meals!
🧾 Ingredient notes
Nutritional yeast - It is the best option for this recipe as it adds a delicious flavor and is simple to use.
However, if you prefer, you can substitute it with my Vegan Parmesan Cheese for an even more flavorful sauce.
Pine nuts - I prefer not to toast the pine nuts, but if you want, you can use toasted pine nuts.
While the original pesto recipe calls for pine nuts, you can use walnuts as a more budget-friendly alternative.
You can also use other nuts that you have on hand, such as cashews, almonds, or macadamia nuts.
For a nut-free version, opt for sunflower seeds instead.
Garlic - To make garlic more digestible, try cutting the clove in half lengthwise and removing the sprout before using it.
Basil - Fresh basil leaves are the star ingredient in the classic pesto recipe.
However, for a unique twist, you can experiment by replacing half of the basil with ingredients like arugula, zucchini, parsley, or even spinach.
Lemon juice - Although it's optional, the lemon juice in this recipe adds a tangy and refreshing flavor to the pesto.
It also helps to balance the richness of the other ingredients and brightens up the overall taste.
Additionally, the acidity of the lemon juice can help to preserve the vibrant green color of the basil in the pesto.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
Explore new flavors with these exciting variations for your vegan pesto:
- Sun-Dried Tomato Pesto. Replace half of the basil with sun-dried tomatoes for a rich and savory twist.
- Spinach and Walnut Pesto. Substitute half of the basil with fresh spinach leaves and use walnuts instead of pine nuts for a unique flavor combination.
- Kale and Cashew Pesto. Swap out the basil entirely with kale leaves and use cashews instead of pine nuts for a hearty and nutritious pesto.
- Roasted Red Pepper Pesto. Add roasted red peppers to the recipe for a smoky and slightly sweet twist on traditional pesto.
- Spicy Pesto. Incorporate a pinch of red pepper flakes or a dash of hot sauce to add a kick of heat to your pesto.
🔪 Instructions
Step 1: In a food processor, combine the nutritional yeast, pine nuts, garlic, and salt. Process the mixture until the ingredients are finely ground and resemble a coarse flour texture.
Step 2: Add the basil, olive oil, and lemon juice and process until smooth and well combined.
💭 Expert tips
- Fresh Ingredients. Use the freshest basil leaves available for the most vibrant and aromatic pesto. Avoid wilted or discolored leaves.
- Proper Blending. When blending the ingredients, start with pulsing the mixture instead of blending continuously. This helps achieve a more textured and balanced pesto.
- Adjust Consistency. If your pesto is too thick, gradually add small amounts of oil until you reach the desired consistency. If it's too thin, add more basil or nuts to thicken it.
- Taste and Adjust. Regularly taste your pesto as you go and adjust the seasonings to suit your preferences. Add more salt, lemon juice, or nutritional yeast as needed.
- Storage and Preservation. To prevent discoloration, store your pesto in an airtight container with a layer of olive oil on top.
❓Recipe FAQs
Traditional pesto typically includes Parmesan cheese, which is derived from animal milk.
Unfortunately, Parmesan is not suitable for a vegan or vegetarian diet, as it's made with rennet, an enzyme extracted from the stomach lining of calves, making it non-vegetarian as well.
When making pesto without Parmesan cheese, there are several options for substitutions.
Nutritional yeast and Vegan Parmesan Cheese are popular choices, offering a cheesy and nutty flavor that mimics Parmesan.
Soaked and blended cashews or almonds can provide a creamy texture and subtle nuttiness.
And miso paste adds a savory umami flavor, while hemp seeds or sunflower seeds offer a mild, nutty taste and contribute to a creamy consistency.
When stored properly, vegan pesto can typically last for about 5 to 7 days in the fridge.
It's essential to store it in an airtight container to prevent air exposure, which can lead to oxidation and spoilage. Adding a thin layer of olive oil on top of the pesto can also help to preserve its freshness.
Always use your judgment and check for any signs of spoilage before consuming.
Yes, you can freeze vegan pesto to extend its shelf life. Portion the pesto into smaller quantities and transfer it into airtight containers or freezer-safe bags, removing excess air to prevent freezer burn.
Label the containers or bags for easy identification. Freeze for up to 3 to 4 months.
To thaw, place the desired portion in the refrigerator overnight or use a warm water bath for quicker thawing. Note that the texture may slightly change upon thawing, but the flavor will remain intact.
Vegan pesto is a versatile sauce that pairs well with many dishes. It's great for tossing with pasta or spreading on sandwiches and wraps. It adds a flavorful twist to homemade pizzas and roasted vegetables.
You can also use it as a dressing for salads or as a dip for raw veggies. Whether you're looking to add a burst of flavor to your favorite noodles or enhance the taste of your meals, this vegan pesto is a delicious choice.
🌱 More delicious vegan sauces
Did you like this recipe? Please leave a rating and comment below!
Easy Vegan Pesto (5 Minutes)
Ingredients
- 4 tablespoons nutritional yeast
- 3 tablespoons pine nuts or walnuts
- 2 cloves garlic, peeled
- ½ teaspoon salt
- 2 cups fresh basil, packed and large stems removed
- ½ cup extra virgin olive oil
- 1 tablespoon lemon juice, optional
Instructions
- In a food processor, combine the nutritional yeast, pine nuts, garlic, and salt. Process the mixture until the ingredients are finely ground and resemble a coarse flour texture.
- Add the basil, olive oil, and lemon juice and process until smooth and well combined.
Notes
- Fresh Ingredients. Use the freshest basil leaves available for the most vibrant and aromatic pesto. Avoid wilted or discolored leaves.
- Proper Blending. When blending the ingredients, start with pulsing the mixture instead of blending continuously. This helps achieve a more textured and balanced pesto.
- Adjust Consistency. If your pesto is too thick, gradually add small amounts of oil until you reach the desired consistency. If it's too thin, add more basil or nuts to thicken it.
- Taste and Adjust. Regularly taste your pesto as you go and adjust the seasonings to suit your preferences. Add more salt, lemon juice, or nutritional yeast as needed.
- Storage and Preservation. To prevent discoloration, store your pesto in an airtight container with a layer of olive oil on top.
Kumat says
This has been amazing. I make it with cashews instead and absolutely love it in tortillas.
Iosune Robles says
Hi Kumat! So glad you liked it 🙂
Kimmy says
So simple yet delicious. I top it off with some vegan parmesan cheese.
Iosune Robles says
Hi Kimmy! That sounds so good 🙂 I'm glad you liked it!
Lili says
Can I make this without oil?.. or what would be a healthy substitute for it being oil-free?
Iosune Robles says
Hi Lili! I haven't tried it myself but I think it would work 🙂 But, let me tell you that olive oil is not unhealthy 🙂 Have a nice day!
Carlos says
Hola Iosune,
I have been making your amazing and delicious recipes for a few years now but never left a comment/review before and I feel that I've done your hard work a disservice. As my apology here is my contribution.
I did not have access to fresh Basil leaves so I used dried leaves and added 3/4 to 1 cup of water to re-hydrate them and it turned out amazingly delicious. My wife, who has always hated Pesto of any kind, could not get enough of it and now this will be a permanent dish for our family. Thank you so much again for all that you do and keep up the amazing work.
Con mucho amor, respeto, y apreciación de nuestra familia, a la suya.
Gracias \(=^.^=)/
Iosune says
Hola Carlos! Gracias a ti 🙂 Un abrazo!
Leonie says
Easy and fast recipe; I used almond slivers to substitute the pine nuts, an economical and delicious way to make this.
Iosune says
Hi Leonie! So glad you liked it 🙂 Sounds great!