Classic Vegan Pesto

This Classic Vegan Pesto is our go-to version for pastas, pizzas, dipping, and spreading on sandwiches. All you need is 7 simple ingredients and 5 minutes to make. Perfect for meal prep or using up fresh basil leaves!

Although we have a few fun spins on traditional pesto on the blog (i.e. Creamy Avocado Pesto, Pesto Hummus, and White Bean Pumpkin Seed Pesto), it was time to add a vegan pesto sauce that tastes exactly like classic pesto recipe I remember eating as a kid. Once you give it a try, I think you’ll agree that this is the best pesto!

Ingredients You’ll Need

• Fresh basil leaves: We grow our own basil in our home garden, but you can purchase fresh basil or fresh basil plants. It’s best to purchase store-bought basil right before you plan to use. Once picked, basil can spoil quickly and begin to brown.
• Pine nuts: The classic choice for pesto. Pine nuts are buttery and creamy and add a subtle nutty flavor.
• Garlic: Fresh garlic cloves are ideal, but if needed, you can replace the garlic with 3/8 teaspoon of garlic powder.
• Nutritional yeast: Regular pesto is often made with parmesan cheese or pecorino cheeses, but we swapped this with nutritional yeast. It adds a cheesy flavor without any dairy or animal products.
• Lemon juice: Adds a burst of freshness and acidity to brighten up all of the flavors in this vegan pesto and keep it fresh looking!
• Olive oil: Good quality olive oil is recommended as it will result in a better-tasting pesto!

Possible Add-ins and Substitutions

Feel free to tweak this vegan pesto recipe as you desire! You can add more or less lemon juice, nuts, etc., based on your preference! Plus, feel free to make the below alterations as needed or desired.

• Basil substitutions: For the best flavor, we recommend using at least 1 cup of tightly packed basil leaves, but you can replace up to 1 cup with tightly packed flat-leaf parsley, cilantro, or even baby kale, baby spinach, or arugula.
• Pine nut substitutions: Try pumpkin seeds, sunflower seeds, or slivered almonds. Or, give our Nut-Free Pesto recipe a try!
• Nutritional yeast substitutions: If you aren’t a fan of nutritional yeast, replace the nutritional yeast with vegan parmesan cheese. Feel free to use your favorite store-bought cheese or try our 4-Ingredient Vegan Parmesan Cheese.
• Olive oil substitutions: Extra virgin olive oil is, of course, the classic, but feel free to use another quality oil of choice, such as avocado oil or refined coconut oil.

Equipment Needed

• Large cup food processor
• Spatula

How to Make Vegan Pesto 

1. Process the pesto ingredients. Into the bowl of a food processor fitted with the S blade, add the fresh basil, pine nuts, garlic cloves, nutritional yeast, and fresh lemon juice. Pulse until everything is well combined and coarsely ground, about 30 to 60 seconds.
2. Drizzle in olive oil. Next, set the food processor to process everything quickly and slowly drizzle in the olive oil until you have added 1/3 cup. Stop the food processor, scrape down the sides, then season with salt and pepper to taste. If you prefer a thinner pesto, add up the full 1/2 cup of olive oil.

What is Homemade Pesto Good on?

Homemade pesto is extremely versatile and can used on just about anything savory. We’ve included a few of our favorite ways to enjoy pesto below, but don’t be afraid to experiment and find more delicious ways to use it.

• Pasta: Try vegan pesto on your favorite pasta, our Roasted Pesto Gnocchi, or a simple hot pasta with sun-dried tomatoes.
• Pizza sauce: We love this delicious pesto on our Vegan Chicken Pesto Pizza or make your own pesto pizza using our homemade pizza dough.
• Salad: Turn the pesto into a salad dressing and drizzle over your favorite fresh lettuce or simple roasted vegetables.
• Toast: Spread it on Avocado Toast or a slice of Vegan Garlic Bread.
• Rolls: This is like toast, but taking it to the next level. Dip these Garlic Herb Dinner Rolls in pesto or roll it in these 4-Ingredient Pesto Pinwheels!
• Sandwiches: Our favorite is this Baked Tofu and Pesto Sandwich or this Vegan Caprese Grilled Cheese, but it’s truly good on any vegan sandwich. Make your own using our Whole Wheat Bread and Homemade Vegan Deli Meat.

Storage Instructions

Homemade vegan pesto will keep for up to 1 week in the refrigerator or in the freezer for up to 1 month. Pesto will store best in a glass, airtight container. To prevent the pesto from oxidizing, drizzle a thin layer of olive oil on top of the pesto before storing.

Or, if you’d like to freeze fresh pesto in smaller servings, pour and freeze in an ice cube tray or similar silicone mold. You can use this same method to freeze fresh herbs.

Recipe FAQs

More Homemade Vegan Sauce Recipes You May Enjoy:

• Roasted Red Pepper Pasta Sauce – a protein-rich vegan pasta sauce.
• Vegan Nacho Cheese – truly the best homemade nacho cheese made with healthy, plant-based ingredients!
• Easy Roasted Tomato Sauce – skip the store-bought and make your own flavor-bursting sauce at home.
• Vegan Big Mac Sauce (aka Special Sauce) – the creamy sauce you’re going to want to put on everything.
• Easy Homemade Marinara Sauce – learn how to make delicious marinara at home with just 10 ingredients!
• Date-Sweetened Barbecue Sauce (Oil-free) – have homemade BBQ sauce ready in less than an hour.

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes; we love to see your photos!

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