A fresh and flavorful twist on traditional Italian basil sauce, vegan pesto is easy to make in minutes using a food processor and just 7 simple ingredients. This vibrant green sauce is herby, nutty, and zesty. Perfect for everything from pasta and sandwiches to salads and roasted veggies.
While classic pesto contains Parmesan cheese, it's easy to make a delicious dairy-free version with only minor adjustments. And instead of using a mortar and pestle, we’ll take a more modern approach and use a food processor to blend everything together quickly.
This no-cook sauce is ready to enjoy in about 5 minutes. Try it with your favorite pasta, swirl it into soups like pesto white bean orzo soup, toss it with salads like pesto chickpea salad, or spoon it over pesto tofu scramble for a zesty breakfast. Got extra basil? This pesto freezes beautifully, so you can enjoy it later.
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wonderful!! so easy and delicious. we added ½ a jalapeño to give it a little spice. I will use this recipe again and again!
- Nancy
Ingredients
Nutritional yeast: This deactivated yeast adds a cheesy, nutty flavor that works well in dairy-free recipes. Look for the yellow flakes in the spice aisle, bulk bins, or online. I like the versions from Trader Joe’s, Sprouts, Frontier Co-op, and Anthony’s.
Pine nuts: I usually buy dry toasted pine nuts, but if you’re using raw, you can toast them on the stove or in the oven to enhance their flavor before making the pesto.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Place the basil leaves, pine nuts, olive oil, garlic, lemon juice, nutritional yeast, and salt in the bowl of a food processor.
- Process, scraping down the sides of the bowl as needed, until a paste is formed. You should still be able to see bits of basil in the sauce. If the pesto sauce seems too thick, you can add up to ¼ cup cold water and pulse to combine. Use right away or refrigerate for later.
Serving suggestions
This versatile herb sauce isn’t just for pasta (although it’s fabulous tossed with noodles). I especially love using it in red and green vegan Christmas pasta and vegan pesto pasta salad.
You can also:
- Spoon it over vegan mac and cheese with potato carrot sauce
- Add a dollop to dairy-free copycat Panera tomato soup
- Spread it on sourdough toast with avocado and tomato
And for even more inspiration, check out my guide to using vegan pesto beyond pasta. Once you start, you'll find endless ways to enjoy this flavorful sauce.
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join my email list for community, inspiration & to chat directly with me!
Love and Veggies,
Amy
📋 Recipe
Homemade Vegan Basil Pesto with Nutritional Yeast
Equipment
- food processor
Ingredients
- 2 cups packed basil leaves, large stems removed and discarded
- ½ cup toasted pine nuts, (or substitute walnuts. For a nut-free version, substitute hemp seeds.)
- ¼ cup extra virgin olive oil
- 1 clove garlic, roughly chopped
- 2 Tablespoons lemon juice
- 1 Tablespoon nutritional yeast
- salt, to taste
- up to ¼ cup cold water, as needed
Instructions
- Add the basil, pine nuts, olive oil, garlic, lemon juice, nutritional yeast, and salt to the bowl of a food processor.2 cups packed basil leaves, ½ cup toasted pine nuts, ¼ cup extra virgin olive oil, 1 clove garlic, 2 Tablespoons lemon juice, 1 Tablespoon nutritional yeast, salt
- Process, scraping down the sides of the bowl as necessary, until a chunky paste forms. You should still see bits of the basil leaves. Add up to ¼ cup of cold water if the mixture is too thick. Taste and adjust the seasonings, if needed.up to ¼ cup cold water
- Use right away or refrigerate in an airtight container in the refrigerator for up to 3 days.
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Notes
Nutrition
Nutritional information is an estimation only.
Roxanne says
I have been looking for a dairy free pesto recipe and I found it with your recipe. Thanks for all your gluten and dairy free recipes.
Amy Katz says
I'm so happy you enjoyed the pesto, Roxanne!
Nancy says
wonderful!! so easy and delicious. we added 1/2 a jalapeño to give it a little spice. I will use this recipe again and again!
Amy Katz says
I'm so happy you enjoyed it, Nancy! Love your idea, too.