This easy Vegan Pesto tastes like traditional pesto but without any dairy! A Whole30 pesto recipe that is ready in minutes and freezes great!
Summer is here (it feels so good to say that!) and in my house, that means one thing — Basil Pesto.
You might remember we talked about it last year at the end of the summer when I posted my a pesto recipe on social. I grew basil plants all summer just to make homemade pesto for my husband’s birthday dinner.
This easy and delicious vegan basil pesto comes together in a snap and all you need is a few ingredients and a food processor. You’ll love this vegan version just as much if not more than regular cheese filled pesto. It has all the same basil and garlic flavors you’ll love.
Since our eating has changed so much in the past year and my standby pesto is loaded with yummy Parmesan cheese, I decided to create a Paleo Pesto Recipe based on my traditional Basil Pesto.
To make this recipe vegan it doesn’t take too much changing at all. The secret ingredient here is 1 Tablespoon of nutritional yeast. Just enough to add that umami flavor but not enough to overwhelm the basil, garlic, pine nuts or oil.
Vegan Pesto Ingredients
- Fresh basil leaves
- Toasted pine nuts
- Cloves of garlic
- Nutritional yeast
- Kosher salt
- Crushed red pepper flakes
- Extra virgin olive oil
How To Make Vegan Pesto
You might think buying store-bought pesto is your best option because of the convenience and ease of not having to make it yourself, but trying to find a vegan pesto easily without having to pay an arm and a leg might be more hassle than just making your own batch.
Prepping your own sauce doesn’t really get any easier than this, just combine all ingredients except olive oil in the bowl of a food processor or blender. Process until smooth and slowly add in olive oil. Transfer finished pesto to storage jars or serve and Enjoy!
Can I Store Some For Later?
Absolutely! This pesto sauce is perfect for making extra and storing. You can store it fresh in the refrigerator for 5-7 days. It also freezes great so feel free to double or even triple the batch. Store in the freezer for up to 4 months.
Ways To Serve Pesto Sauce
The beauty of pesto is that it’s great with just about any dish. Take almost any basic plain old dish and spruce it up with a little pesto sauce to take your meal to a whole other level in no time!
I love always having a jar of vegan pesto stashed in the fridge for those nights when I only have the energy to put minimal effort into making dinner. With the pesto sauce already pressed and ready, all that’s left to do is cook up some pasta, chicken, or whatever is in my refrigerator, slather on some pesto and we’re good to go.
Recipes that use Vegan Pesto:
Pesto Cauliflower Rice with Shrimp
Pesto Roasted Cauliflower Steaks
Zucchini Noodle Soup with Pesto
Shrimp and Pesto Stuffed Peppers
Recipe Tips:
- Make sure you use the freshest garlic possible. If you cut into the garlic cloves and see a vein of green, the garlic may be bitter in your pesto.
- I usually store homemade pesto in small mason jars. Think of this like guacamole – the less air, the better. Fill the jar or container to the very top, immediately cover and refrigerate or freeze for later. When you use some, use a piece of wax paper to press down on the top and limit air exposure.
- Toast the pine nuts by heating a large skillet over medium-high heat. Place the pine nuts in one even layer and cook 4 to 5Â minutes, turning and tossing frequently.
Did you make this recipe? Please give it a star rating below!
This easy Vegan Pesto tastes like traditional pesto but without any dairy! A Whole30 pesto recipe that is ready in minutes and freezes great!
- 4 cups fresh basil leaves
- 1/2 cup raw pine nuts toasted
- 2 cloves garlic
- 1 Tablespoon nutritional yeast
- 3/4 teaspoon kosher salt
- 1/8 teaspoon crushed red pepper flakes
- 1/3 cup extra virgin olive oil
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Combine all ingredients except olive oil in the bowl of a food processor or blender.
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Process until smooth and slowly add in olive oil.
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Transfer finished pesto to storage jars or serve and Enjoy!
- Make sure you use the freshest garlic possible. If you cut into the garlic cloves and see a vein of green, the garlic may be bitter in your pesto.
- I usually store homemade pesto in small mason jars. Think of this like Guacamole – the less air, the better. Fill the jar or container to the very top, immediately cover and refrigerate or freeze for later. When you use some, use a piece of wax paper to press down on the top and limit air exposure. Alternately, pour a small amount of olive oil on the top and stir in before using.
- Toast the pine nuts by heating a large skillet over medium-high heat. Place the pine nuts in one even layer and cook 4 to 5Â minutes, turning and tossing frequently.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
UPDATE NOTES:Â This post was originally published in July 2013 and updated in June 2019 with edited photos, better instructions, and more information.
Can you freeze it
Absolutely Tina!! It freezes great 🙂
Wow! Surprising that its dairy-free! Tastes like the traditional version!
Thanks so much!