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You are here: Home / By Diet / Vegan / Vegan Pesto Recipe

Published June 21, 2019. By Alyssa Brantley 46 Comments

Vegan Pesto Recipe

  • Nut free
  • Paleo
  • Primal
  • Vegan
  • Whole 30
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This easy Vegan Pesto tastes like traditional pesto but without any dairy! A Whole30 pesto recipe that is ready in minutes and freezes great!

Vegan pesto in a small dish with fresh basil and wood spoon

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 in small dish with fresh basil on a serving tray

Vegan Pesto Ingredients

  • Fresh basil leaves
  • Toasted pine nuts
  • Cloves of garlic
  • Nutritional yeast
  • Kosher salt
  • Crushed red pepper flakes
  • Extra virgin olive oilingredients to make vegan pesto

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!making vegan pesto in the food processor

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 Meatballs

Pesto Grilled Chicken

Pesto Cauliflower Rice with Shrimp

Pesto Roasted Cauliflower Steaks

Zucchini Noodle Soup with Pesto

Shrimp and Pesto Stuffed Peppers

Pesto Pasta Saladwood bowl with pesto pasta salad

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 5 minutes, turning and tossing frequently.

Did you make this recipe? Please give it a star rating below!

Vegan Pesto
Prep Time: 5 mins
Total Time: 5 mins
 

This easy Vegan Pesto tastes like traditional pesto but without any dairy! A Whole30 pesto recipe that is ready in minutes and freezes great!

Course: Condiments, Marinades and Spice Mixes
Cuisine: Italian
Keyword: how to make dairy free pesto, vegan pesto recipe, whole30 pesto
Servings: 15 servings
Calories: 77 kcal
Author: Alyssa Brantley
5 from 6 votes
small dish of vegan pesto with fresh basil on top
Print
Ingredients
  • 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
Instructions
  1. Combine all ingredients except olive oil in the bowl of a food processor or blender.

  2. Process until smooth and slowly add in olive oil.

  3. Transfer finished pesto to storage jars or serve and Enjoy!
NOTES:
  • 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 5 minutes, turning and tossing frequently.
Nutrition Facts
Vegan Pesto
Amount Per Serving (1 Tablespoon)
Calories 77 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 117mg5%
Potassium 56mg2%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 345IU7%
Vitamin C 1.2mg1%
Calcium 13mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

UPDATE NOTES: This post was originally published in July 2013 and updated in June 2019 with edited photos, better instructions, and more information.

 

Filed Under: Dairy Free, Dips, Gluten Free, Grain Free, Keto, Kid Friendly, Low Carb, Marinades + Spice Mixes, Nuts, Paleo, Plant Paradox, Vegan, Vegetarian, Whole30

EverydayMaven.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Reader Interactions

Comments

  1. Tina says

    September 6, 2019 at 11:12 am

    Can you freeze it

    Reply
    • Alyssa Brantley says

      September 23, 2019 at 1:45 pm

      Absolutely Tina!! It freezes great 🙂

      Reply
  2. Lola Osinkolu says

    June 23, 2019 at 3:18 pm

    Wow! Surprising that its dairy-free! Tastes like the traditional version!

    Reply
    • Alyssa Brantley says

      June 27, 2019 at 12:42 pm

      Thanks so much!

      Reply
  3. Jenn says

    June 22, 2019 at 10:12 am

    Thank you! I’ve been on the hunt for a good vegan pesto recipe now that my garden is bursting with basil!

    Reply
    • Alyssa Brantley says

      June 27, 2019 at 12:41 pm

      Perfect! We make a batch every week when basil is growing!

      Reply
  4. Helene says

    June 22, 2019 at 5:18 am

    My favorite new pesto recipe! Everyone loved it at home.

    Reply
    • Alyssa Brantley says

      June 27, 2019 at 12:41 pm

      Yay!! Love it and thanks for taking the time to comment!

      Reply
  5. Devorah says

    May 10, 2017 at 7:08 pm

    Great recipe! I am vegan and use your veggie recipes happily. In the spring I use ramps (wild scallions found in the woods) instead of basil and as the summer progresses all or part of the basil can be mixed/substituted with kale or chard. mmmmm

    Reply
    • EverydayMaven says

      May 11, 2017 at 11:48 am

      Thank you so much Devorah! I bet this is fantastic with ramps!

      Reply
  6. Jyl says

    October 1, 2016 at 2:26 pm

    It says to “see notes” about the garlic…but I’m not seeing the notes….sorry – maybe I’m overlooking them. Any special directions??

    Reply
    • EverydayMaven says

      October 3, 2016 at 10:44 am

      The notes are listed right above the recipe in the body of the post!

      Reply
      • Jyl says

        October 3, 2016 at 2:12 pm

        Ah…yes! Sorry! I was looking below. Got it!

        Reply
  7. Patricia says

    September 21, 2016 at 11:37 am

    What is nutritional yeast?

    Reply
    • EverydayMaven says

      September 21, 2016 at 11:06 pm

      http://www.wholefoodsmarket.com/blog/get-know-nutritional-yeast

      Reply
  8. Fanny says

    September 13, 2016 at 7:39 am

    Looks yummy! Is there another alternative for the Pine Nuts – nut allergy!

    Reply
    • EverydayMaven says

      September 13, 2016 at 9:51 am

      Hi Fanny – you could use toasted sunflower or pumpkin seeds. The taste will obviously be a bit different so taste and adjust seasonings if necessary.

      Reply
    • Iliana says

      September 13, 2016 at 12:52 pm

      Maybe we could use walnuts? I will make it tomorrow and let you know!

      Reply
      • Erika says

        September 29, 2016 at 11:54 pm

        How did it turn out with walnuts?

        Reply
        • Iliana says

          October 3, 2016 at 4:20 am

          Delicious! For me walnuts are a daily treat-full of omega 3-so I love that taste.

          Reply
  9. Kelly says

    July 23, 2016 at 8:01 pm

    Hello! I am new to making pesto. You mentioned that it could be frozen – is it possible to freeze it in an ice cube tray then put it into a freezer bag? I wasn’t sure if it would be possible because you mention that it needs to be kept from the open air….Thanks!

    Reply
    • EverydayMaven says

      July 25, 2016 at 2:02 pm

      Hi Kelly! Absolutely – an ice cube tray is perfect for freezing pesto cubes.

      Reply
  10. Margot says

    August 18, 2015 at 8:30 pm

    Instead of the wax paper I add a layer of olive oil to exclude the air. Every time you remove the pesto from the jar, either tip out the oil in to a container to add to the top again or incorporate it with the pesto to add to your pasta. Make sure you wipe down the sides of the jar before adding another layer of oil as any residue of pesto will turn nasty and could effect the remaining pesto when you use it next. Nice pun on the can-didate EverydayMaven. 😉

    Reply
    • EverydayMaven says

      August 21, 2015 at 9:05 am

      Great idea on the oil Margot!

      Reply
  11. Patsy Poppell says

    February 19, 2015 at 5:20 am

    I am on a yeast and sugar free diet for IC. Can I leave out the yeast?

    Reply
    • EverydayMaven says

      February 19, 2015 at 3:18 pm

      Sure Patsy! It will change the taste a bit though so just be prepared for that.

      Reply
  12. Lauren says

    February 7, 2015 at 3:04 pm

    Five stars! Absolutely delicious! Wouldn’t have believed a dairy-free, wheat-free meatball could be so good. Thank you!

    Reply
    • EverydayMaven says

      February 15, 2015 at 10:04 am

      Thanks Lauren!

      Reply
  13. Lori says

    July 15, 2014 at 7:35 am

    Can this be canned? I think this would make great gifts at Christmas (a little taste of summer in the winter!)

    Reply
    • EverydayMaven says

      July 17, 2014 at 3:58 pm

      Hi Lori,
      I don’t can that much but I think this is a perfect candidate!

      Reply
  14. EverydayMaven says

    July 16, 2013 at 8:55 pm

    Spinach or Kale are great pesto add-ins. They also help to keep your pesto bright green, which is an added bonus. I LOVE nutritional yeast. Especially on coconut oil popped popcorn – my occasional super-treat!

    Reply
  15. Jeanette says

    July 12, 2013 at 6:55 am

    I love nutritional yeast – sometimes I eat a spoonful of it (just be careful not to inhale ;). This sounds so good, we eat pesto all through the summer.

    Reply
    • EverydayMaven says

      July 12, 2013 at 10:30 am

      Me too Jeanette – I LOVE it so much.

      Reply
  16. EllenCF says

    July 11, 2013 at 7:14 am

    Can you somehow incorporate your notes into the print version of the recipe?

    Reply
    • EverydayMaven says

      July 11, 2013 at 1:39 pm

      Hi Ellen,
      That is a really great idea – I’ll look into it!

      Reply
  17. Sylvie @ Gourmande in the Kitchen says

    July 10, 2013 at 7:34 pm

    I love pesto and need to make some more to stash in the freezer!

    Reply
  18. Laura (Tutti Dolci) says

    July 10, 2013 at 5:25 pm

    I love pesto, how wonderful that you were able to create a paleo version!

    Reply
    • EverydayMaven says

      July 10, 2013 at 7:03 pm

      Thanks Laura 🙂

      Reply
  19. [email protected] says

    July 10, 2013 at 2:46 pm

    Nice take on pesto! I do like the cheese, but when I’m freezing it I make it without and freeze – then mix cheese in when I’m ready. Fortunately we can grow basil, but it’s easy to buy great quality at this time of the year, so maybe I should devote garden space to something else. Fun recipe – thanks.

    Reply
    • EverydayMaven says

      July 10, 2013 at 7:03 pm

      I used to do the same thing with the cheese. This version is nice because you don’t even have to worry about adding anything in!

      Reply
  20. Mr. & Mrs. P says

    July 10, 2013 at 9:52 am

    What a lovely bright a delicious pesto!!

    Reply
    • EverydayMaven says

      July 10, 2013 at 10:51 am

      Thanks so much – we have been using it on EVERYTHING!

      Reply
  21. Joanne says

    July 10, 2013 at 4:40 am

    Love this! It’s really the perfect way to use up some of my large store of nutritional yeast!

    Reply
    • EverydayMaven says

      July 10, 2013 at 10:50 am

      Joanne – have you ever tried Nutritional Yeast on popcorn? OMG, sooooo good!

      Reply
      • Adriana says

        September 13, 2016 at 8:50 am

        How exactly do you add nutritional yeast to popcorn?

        Reply

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