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Square photo of a glass jar of vegan pesto

Vegan Pesto

  • Author: Iosune
  • Prep: 5 mins
  • Total: 5 mins
  • 1/2 cup (8 tbsp) aprox 1x
  • How to, Sauce
  • Italian
  • Vegan

Servings 1/2 cup (8 tbsp) aprox 1x

Scale Tap or hover over number to scale servings

Vegan pesto, a delicious Italian sauce, made in 5 minutes with only 8 ingredients. It’s tasty, healthy, and so easy to prepare!


  • 1 cup fresh basil leaves (about 0.7 oz or 20 g), large stems removed
  • 1/4 cup extra virgin olive oil (4 tbsp)
  • 2 tbsp nutritional yeast
  • 2 tbsp pine nuts (raw or toasted)
  • 1 tsp lemon juice (optional)
  • 1 clove of garlic
  • Dash of salt
  • Dash of ground black pepper


  1. Add all the ingredients into a bowl and blend with an immersion blender until smooth. You can also use a food processor or a regular blender, although I prefer to use an immersion blender because it’s easier to clean.
  2. Serve your vegan pesto immediately spread over some slices of vegan bread, veggies, or pasta. I also like to use it in recipes like roasted potatoes, vegan pizza, or even roasted red peppers.
  3. Store the leftovers in an airtight container in the fridge for 5-7 days. Freeze in ice cube trays and then store the frozen pesto cubes in plastic freezer bags in the freezer for up to 6 months. It can also be frozen in small jars or airtight containers for 9-12 months. Thaw overnight in the fridge.


  • I used an immersion blender because it’s easier to clean, although you can also make your vegan pesto with a regular blender or a food processor.
  • If basil and pine nuts are too expensive or hard to find in your area, you could also use spinach or any other leafy green you have on hand, and any other kind of nuts, such as walnuts or almonds.
  • Feel free to replace garlic powder with fresh garlic.
  • Add salt to taste.
  • If you don’t have or don’t want to use nutritional yeast, you could make this recipe with vegan Parmesan cheese instead.


  • Serving Size: 1 tbsp
  • Calories: 91
  • Sugar: 0.6 g
  • Sodium: 22 mg
  • Fat: 8.8 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 2 g
  • Fiber: 0.9 g
  • Protein: 2.2 g