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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!

spoon scooping from a bowl of vegan pesto surrounded by pine nuts and basil

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 to make pesto in a white cutting board

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

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.
scooping vegan pesto out of ceramic bowl

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.

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

Is pesto Italian?

Yes, pesto is an Italian sauce traditionally made with parmesan, extra-virgin olive oil, garlic and pine nuts. If you’re interested in some of our other vegan Italian recipes, you’ll love our Vegan Bolognese, Vegan Lasagna, and our Vegan Cannoli for something sweet.

What makes pesto bitter?

If your vegan pesto is bitter, the likely culprit is the olive oil. Over-blending the olive oil can cause it to release bitter-tasting compounds. Additionally, olive oil can go rancid, so be sure to use fresh, quality oil.

Do you eat basil pesto warm or cold?

This easy vegan pesto recipe can be enjoyed both warm and cold. If enjoying your pesto in a warm dish, toss it with the pasta just before serving. This will keep the pesto a bright green color and reserve the flavor.

a white plate of vegan roasted pesto gnocchi

More Homemade Vegan Sauce Recipes You May Enjoy:

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!

Print
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Classic Vegan Pesto Recipe


  • Author: Jasmine @Sweet Simple Vegan
  • Total Time: 5 minutes
  • Yield: About 1 1/3 cups
  • Diet: Vegan

Description

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!


Ingredients

  • 1.5 ounces (2 cups packed) fresh basil leaves
  • 1/3 cup pine nuts* (see notes)
  • 3 cloves garlic
  • 2 tablespoons nutritional yeast
  • 1 tablespoon fresh lemon juice
  • 1/3 to 1/2 cup extra virgin olive oil
  • 3/4 teaspoon salt, or to taste
  • Optional: black pepper, to taste

Instructions

  1. Into the bowl of a food processor fitted with the S blade, add in the basil, pine nuts, garlic, nutritional yeast and lemon juice. Pulse until everything is well combined and coarsely ground, about 30 to 60 seconds.
  2. Next, process everything on high speed and begin to slowly drizzle in the olive oil until you have added the full 1/3 cup. Stop the food processor, scrape down the sides and and season with salt and pepper to taste. If desired, add in more olive oil to reach 1/2 cup.

Notes

  • Feel free to tweak this recipe as you desire! You can add more or less lemon juice, nuts, etc. based on your preference!
  • Pine nuts: If you don’t want to use pine nuts, slivered almonds and sunflower seeds are great substitutions.
  • Garlic: If you don’t have or don’t want to use fresh garlic, you can use 3/8 teaspoon garlic powder instead.
  • Nutritional yeast: This is used in place of parmesan cheese. If you aren’t a fan of it, you can opt for a vegan parmesan cheese alternative instead.
  • Extra virgin olive oil: High quality olive oil is recommended as it will result in a better tasting pesto!
  • Prep Time: 5 minutes
  • Category: Sauce
  • Method: Food Processor

Keywords: basil, pesto, lemon, pine nuts, lemon, sauce, dressing, easy

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

Meet The Bloggers

hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

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1 Comment

  1. Delicious pesto! I use 2 tablespoons lemon juice and 1 clove garlic for my version. My dairy eating friends love this vegan version, they couldn’t tell the difference!