This vibrant Vegan Pesto is a burst of fresh, herbaceous flavor that comes together in just 5 minutes. Creamy, nutty, and bright, it’s a versatile sauce that elevates pasta, sandwiches, or roasted veggies with minimal effort.
The blend of basil, garlic, and lemon creates a zesty, aromatic experience that’s both satisfying and wholesome.
Perfect for busy days, this pesto is packed with rich textures and bold flavors that feel indulgent yet nourishing.
Its smooth consistency and vibrant green hue make it as visually appealing as it is delicious. Whether you’re vegan or simply exploring plant-based options, this recipe is a game-changer for quick, flavorful meals.
Fresh & Flavorful Vegan Pesto Ingredients
- ½ cup toasted pine nuts or pepitas (for a nut-free option, use sunflower seeds)
- 2 tablespoons fresh lemon juice (adjust to taste for brightness)
- 1 small garlic clove (use more for extra kick)
- ¼ teaspoon sea salt (adjust to taste)
- Freshly ground black pepper (to taste)
- 2 cups fresh basil leaves (packed tightly)
- ¼ cup extra-virgin olive oil (plus more for a smoother consistency)
- Optional Add-ins:
- 1 tablespoon nutritional yeast (for a cheesy flavor)
- 2 teaspoons capers (for a briny twist)
- 2 oil-packed sun-dried tomatoes (for umami depth)
Simple Steps to Perfect Vegan Pesto
- In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper. Pulse until finely chopped.
- Add the basil leaves and pulse until well combined.
- With the food processor running, slowly drizzle in the olive oil and pulse until smooth. Add more oil for a creamier texture, if desired.
- For extra flavor, add any optional add-ins: nutritional yeast for cheesiness, capers for brininess, or sun-dried tomatoes for umami. Pulse briefly to combine.
- Taste and adjust seasoning, adding more salt, pepper, or optional ingredients as needed.
- Serve immediately or store in an airtight container in the fridge for up to 5 days. Enjoy on pasta, toast, or as a dip!
Perfect Pairings: Serving Suggestions
This vegan pesto is incredibly versatile! Spread it on toast, toss it with pasta, or use it as a dip for fresh veggies. For a quick meal, mix it into zucchini noodles or roasted potatoes. It also makes a delicious sandwich spread or pizza sauce—get creative!
Keep It Fresh: Storage Tips
Store your pesto in an airtight container in the fridge for up to 5 days. To prevent browning, press a piece of plastic wrap directly onto the surface before sealing. For longer storage, freeze it in ice cube trays and transfer the cubes to a freezer bag for up to 3 months.
Mix It Up: Recipe Variations
Swap pine nuts for walnuts or almonds for a nutty twist. If you’re out of basil, try spinach, arugula, or kale. For a creamier texture, blend in avocado or a splash of plant-based milk. Experiment with different add-ins like roasted red peppers or a pinch of chili flakes for extra flavor.
Quick & Easy: Time-Saving Tips
Use pre-toasted nuts or seeds to skip a step. If you’re short on time, skip the optional add-ins—the base recipe is still delicious. Double the batch and freeze half for future meals. A mini food processor works great for smaller portions and quicker cleanup.
Kitchen Essentials: Equipment Guidance
A food processor or high-speed blender is key for achieving the perfect pesto texture. If you don’t have one, finely chop the ingredients by hand and whisk in the olive oil. For toasting nuts, a small skillet or toaster oven works wonders.
Vegan Pesto
Equipment
- food processor
Ingredients
- ½ cup toasted pine nuts or pepitas
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- ¼ teaspoon sea salt
- Freshly ground black pepper
- 2 cups fresh basil leaves
- ¼ cup extra-virgin olive oil more for a smoother pesto
Optional Add-ins
- Nutritional yeast
- Capers
- Sun-dried tomatoes
Instructions
- In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.
- Add the basil and pulse until combined.
- With the food processor running, drizzle in the olive oil and pulse until combined.
- For extra cheesy flavor, add 1 tablespoon nutritional yeast. For brinier flavor, add 2 teaspoons capers. For more umami, add 2 oil-packed sun-dried tomatoes. Briefly pulse to combine. Taste and adjust, adding more nutritional yeast, capers, or sun-dried tomatoes, as desired. For a smoother pesto, add more olive oil.