If there’s one sauce I could eat by the spoonful, it’s pesto. Bright, herby, garlicky, and packed with flavor, it’s the ultimate way to transform simple ingredients into something magical.
Traditional pesto relies heavily on Parmesan for its signature savory, umami kick—but let me tell you, you don’t need cheese to make an incredible pesto. I will repeat that once more for the naysayers in the back – you don’t need cheese to make an incredible pesto. This vegan basil pesto is just as rich, vibrant, and full of depth, thanks to the use of one of my favorite ingredients as a swap.
Instead of dairy, this recipe leans on nutritional yeast for a cheesy, umami flavor and toasted nuts for extra creaminess. A squeeze of lemon adds brightness, and of course, a good-quality olive oil brings it all together into a silky, luscious sauce.
The best part? It takes just 5 minutes to make! Toss it with pasta, drizzle it over roasted veggies, spread it on sandwiches, or mix it into grain bowls—this pesto is as versatile as it is delicious.
Let’s dive into this easy, dairy-free twist on a classic! 🌿✨
Vegan Basil Pesto
Equipment
- 1 Food Processor Small and large both work
Ingredients
- 2 cups fresh basil leaves
- 1/4 cup nutritional yeast
- 1/3 cup pine nuts or walnuts/almonds
- 2 cloves garlic
- 1/2 cup olive oil
- Juice of 1/2 lemon
- Salt and black pepper to taste
Instructions
- Blend Ingredients: In a food processor or blender, add basil, nutritional yeast, nuts, garlic, and lemon juice. Pulse until finely chopped.
- Add Olive Oil: While blending, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Season with salt and pepper to taste.
Notes
Toast Your Nuts: Lightly toasting pine nuts (or walnut/almond substitutes) in a dry pan for a few minutes enhances their flavor.
Adjust for Texture & Taste: If the pesto is too thick, add a little more olive oil or lemon juice. If too runny, add more basil or nuts. Adjust salt, garlic, and nutritional yeast to your preference.
Storage & Meal Prep: Store pesto in an airtight container with a thin layer of olive oil on top to prevent browning. Refrigerate for up to 5 days or freeze in small portions for up to 3 months.