Vegan Pesto

If you’re a fan of bold, herby flavors, this vegan pesto will become your new go-to sauce. Packed with fresh basil, garlic, nuts, and a tangy splash of lemon, it’s a perfect dairy-free alternative to the classic pesto that everyone loves. Whether you spread it on pasta, drizzle it over roasted veggies, or use it as a dip, this pesto adds a burst of flavor to any dish.

Why You’ll Love This Vegan Pesto

This vegan pesto is not only rich in flavor but also incredibly versatile. It’s made without any dairy, so it’s perfect for anyone following a vegan or dairy-free diet. The combination of fresh basil, garlic, and nuts gives it a rich, earthy taste, while the olive oil adds smoothness. Whether you’re tossing it with pasta or spreading it on a sandwich, this pesto makes every meal just a little bit more exciting.

Fun Flavor Variations For Your Vegan Pesto

• Sun-Dried Tomato Pesto: Add a few sun-dried tomatoes for a tangy, umami-packed twist.

• Lemon and Basil: A little extra lemon zest brightens up the traditional flavor.

• Spicy Pesto: Add red pepper flakes or a fresh chili to give your pesto a kick.

• Nut-Free Pesto: Swap the nuts with sunflower seeds or pumpkin seeds for a nut-free version.

• Pesto with Fresh Mint: Add fresh mint leaves along with basil for a cool, refreshing flavor.

Serving Ideas For Your Vegan Pesto

• Pasta: Toss it with your favorite pasta or my homemade pasta for a simple, flavorful meal.

• Grilled Veggies: Drizzle over grilled zucchini, eggplant, or bell peppers.

• Sandwich Spread: Use it as a spread for wraps, sandwiches, or veggie burgers.

• Salad Dressing: Thin it out with a little lemon juice or water for a tangy salad dressing.

• Pizzas: Use it as a base sauce for my homemade pizza dough for a fresh, herby kick.

Tips For The Best Vegan Pesto

• Use Fresh Basil: Fresh basil is key to achieving that vibrant, aromatic flavor.

• Adjust the Garlic: If you’re not a fan of raw garlic, roast the garlic first for a milder, sweeter flavor.

• Go Easy on the Olive Oil: Start with a smaller amount of olive oil and adjust as you blend, adding more until you reach the desired consistency. If you use the full amount of olive oil, but the pesto is still too thick for your liking, add a little water.

• Toast the Nuts: Lightly toasting the nuts enhances their flavor and adds depth to the pesto.

• Customize the Nuts: You can use pine nuts, walnuts, or almonds based on your preference.

The Final Bite

This vegan pesto is the perfect way to elevate your meals with fresh, herbaceous flavor. It’s so versatile that you can make it your own with different variations, and it’s a simple, go-to recipe for adding a little extra something to your dishes. Whether it’s pasta, pizza, or a dip, this pesto is sure to become a favorite in your kitchen.

Print Recipe

Vegan Pesto

This vegan pesto is a vibrant, dairy-free twist on the classic, packed with fresh basil, garlic, and nuts, blended into a smooth, flavorful sauce.

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Condiment, Sauce

Cuisine: Italian

Keyword: Bright, Fresh, Gluten-Free, Summer

Servings: 1 Cup

Equipment

• Food Processor
• Small Skillet

Ingredients

• 3 cups Loosely Packed Fresh Basil Leaves
• ⅓ cup Pine Nuts Toasted
• 2 cloves Garlic
• 1 Lemon Zested and juiced
• ¼ tsp Sea Salt More to taste
• ¼ tsp Black Pepper More to taste
• 2 tbsp Nutritional Yeast More to taste
• ⅓ cup Olive Oil

Instructions

• Heat a skillet over medium heat. Once hot, add the pine nuts and toss occasionally to prevent burning, until they are golden and release a nutty aroma, about 4 minutes.
• Add the toasted pine nuts and garlic to a food processor and pulse repeatedly until you have a fine crumb (but not paste). Add the basil, half of the lemon zest, half of the lemon juice, salt, black pepper to taste, and nutritional yeast. Blend until a paste forms, scraping down the sides as you go along. Push the paste into the middle of the food processor.
• With the motor running, stream in the extra virgin olive oil to start to form a sauce. Scrape down the sides again, and stream in more oil as needed until you have a smooth yet thick texture. Taste for seasonings, adding more salt, lemon, garlic, or nutritional yeast as needed. If you’d like a smoother texture but have reached the right amount of oiliness, add a tablespoon of water and blend again.
• Store in an airtight container in the fridge for 5 to 7 days.

Notes

Try this as a pizza sauce on some homemade pizza dough or coated over some homemade pasta!