Easy and flavorful vegan basil pesto made with fresh basil, nutritional yeast, and nuts. Perfect for pasta, sandwiches, and more!
I love making this vegan basil pesto because it’s so fresh, flavorful, and incredibly easy to whip up in just five minutes. Traditional pesto is usually made with Parmesan, but I use nutritional yeast for that cheesy, umami-rich taste. It’s perfect for tossing with pasta, spreading on sandwiches, or drizzling over roasted veggies. Plus, it’s super customizable—swap the nuts, go oil-free, or even add avocado for extra creaminess. Once you try this homemade pesto, you’ll never go back to store-bought!
Why You’ll Love This Vegan Pesto
You’ll love this vegan pesto because it’s fresh, vibrant, and packed with flavor—without any dairy! It’s super easy to make in just five minutes, customizable with different nuts or seeds, and can even be made oil-free. Whether you’re tossing it with pasta, spreading it on sandwiches, or using it as a dip, this pesto adds a deliciously herby, cheesy, and garlicky kick to any dish. Plus, it’s a great way to use up fresh basil and keep meals exciting!
Here’s a simple and delicious vegan pesto recipe:
Equipment
- food processor, (I swear by this small, but mighty processor from Cuisinart)
Ingredients:
- 2 cups fresh basil leaves, packed
- ¼ cup nutritional yeast
- ⅓ cup pine nuts (or walnuts, cashews, or sunflower seeds)
- 2–3 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of ½ lemon
- ⅓ cup extra virgin olive oil (or water for an oil-free version)
Instructions:
- Add the basil, nutritional yeast, nuts, garlic, salt, and pepper to a food processor.
- Pulse a few times until everything is roughly chopped.
- Add the lemon juice and, while the processor is running, slowly drizzle in the olive oil (or water) until smooth.
- Taste and adjust seasoning if needed.
- Store in an airtight container in the fridge for up to a week.
Tips & Variations:
- Oil-Free Version: Use water or vegetable broth instead of oil.
- Nut-Free: Substitute nuts with sunflower seeds or hemp seeds.
- Extra Creamy: Blend in ½ an avocado.
- More Umami: Add a teaspoon of miso paste for depth.
Enjoy it with pasta, sandwiches, roasted veggies, or as a dip! 
Vegan Basil Pesto
Equipment
- food processor
Ingredients
- 2 cups fresh basil leaves packed
- ¼ cup nutritional yeast
- ⅓ cup pine nuts (or walnuts, cashews, or sunflower seeds)
- 2-3 cloves garlic
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp lemon juice
- ⅓ cup extra virgin olive oil (or water for an oil-free version)
Instructions
- Add the basil, nutritional yeast, nuts, garlic, salt, and pepper to a food processor.
- Pulse a few times until everything is roughly chopped.
- Add the lemon juice and, while the processor is running, slowly drizzle in the olive oil (or water) until smooth.
- Taste and adjust seasoning if needed.
- Store in an airtight container in the fridge for up to a week.
This easy vegan pesto is a game-changer—fresh, flavorful, and so versatile! Whether you mix it with pasta, spread it on toast, or use it as a dip, it’s sure to add a delicious burst of flavor to any meal. Give it a try, and let me know how you use it!