Easy, vegan pesto recipe that’s ready in just 5 minutes. Does it get better than that? Made with classic pine nuts and basil, you won’t even miss the cheese!
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Table of Contents
Why You’ll Love This Recipe
- Flavor Packed: A vegan version of your traditional pesto sauce. It’s rich in flavor, all while being dairy-free.
- Versatile: This makes for the best vegan pesto pasta sauce, salad dressing, or topping for your Dairy-Free Pesto Pizza.
- Easy to Store: This recipe is perfect for meal prep. Make it ahead and store it properly in the fridge for 5-6 days. You can also freeze it in ice cube trays to add to pasta, etc.
Nutrition For Mental Health
Basil contains antioxidants and small amounts of vitamins A, K, iron, calcium, and manganese.
Pine nuts are rich in protein, fiber, fat, magnesium, iron, and potassium. They also contain smaller amounts of vitamins B6 and C, calcium, and omega-3 fatty acids. Long-chain omega-3 fatty acids have been shown to reduce the risk of dementia, slow down cognitive decline, and decrease depressive symptoms.
Ingredients + Notes
This homemade vegan pesto sauce uses fresh, simple ingredients. Enjoy!
- Basil: Fresh basil leaves are the heart of every classic pesto recipe.
- Spinach: Baby spinach adds another nutrient-rich layer that is entirely camouflaged by the fresh basil.
- Pine nuts: A classic ingredient in traditional pesto.
- Lemon juice: Adds a zesty twist, enhancing the pesto’s fresh flavor.
- Olive oil: Tasty organic extra virgin olive oil for the best quality and taste.
- Garlic: This is the secret ingredient that adds depth and takes this vegan pesto recipe to the next level.
Recipe Variations
This recipe is perfect (seriously), but if you don’t have all the right ingredients or have an allergy to one, here are some easy swaps.
- Seeds or nuts: Instead of the classic pine nuts, you can use cashews, walnuts, or sunflower seeds.
- Oil: You can use olive or avocado oil, whichever you have on hand.
- Cheese: Feel free to add 2-4 tablespoons of vegan parmesan or nutritional yeast for added cheesy flavor but without the dairy.
- Add-ins: Consider sun-dried tomatoes or bell peppers for a unique twist.
How To Make Vegan Pesto
Simple, step-by-step instructions for the best dairy-free pesto.
- Add all ingredients to a food processor or blender and blend on high until well combined.
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- Serve on your favorite toasted bread, over pasta, or use as a pizza sauce.
Serving Ideas
One of the best ways to enjoy this fresh pesto recipe is to spread it on Crispy Bread. Here are some more serving ideas!
- Pasta: Mix into a vegan pesto pasta recipe. (It’s so good!)
- Salad: Use as a dairy-free salad dressing for a flavor-packed meal.
- Pizza: Use it as pizza sauce or drizzle it on top of a pizza with traditional sauce. (This is my go-to Vegan Pesto Pizza recipe.)
Storage Tips
Keep it in an airtight container to keep it nice and fresh. Did you know that glass containers can keep food fresher for longer?
- Fridge: Stored properly, this homemade vegan pesto recipe can be kept in the fridge for 5-6 days.
- Freeze: Alternatively, freeze individual portions using ice cube trays for convenience, then once frozen, transfer to a freezer-safe container. Store in the freezer for up to a month.
FAQ
Vegan pesto typically includes fresh basil, nuts or seeds, lemon juice, and olive oil. In addition, some people like to add nutritional yeast (as a cheese alternative).
Nutritional yeast is the go-to substitute. It’s a nutrient-rich substitute that is shelf-stable and a pantry staple for many vegans. You could also use vegan Parmesan cheese as well.
The main difference is the exclusion of dairy. Traditional pesto is made with Parmesan cheese. Vegan pesto recipes simply omit the cheese (like this recipe does) or replace it with a plant-based alternative such as nutritional yeast or vegan Parmesan cheese.
Seeds are a great option for making nut-free pesto. I recommend using sunflower or pumpkin seeds.
More Vegan Dips + Spreads
If you tried this Vegan Pesto Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Vegan Pesto
Ingredients
- 2 cups basil, tightly packed
- 2 handfuls spinach
- 3/4 cup pine nuts
- 1/3 cup lemon juice, freshly squeezed
- 3/4 cup extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 cloves garlic, minced
Instructions
- Add all ingredients to a food processor or blender and blend on high until well combined.
- Serve on your favorite toasted bread, over pasta, or use as a pizza sauce.
Notes
- Fridge: Stored properly, this homemade vegan pesto recipe can be kept in the fridge for 5-6 days.
- Freeze: Alternatively, freeze individual portions using ice cube trays for convenience, then once frozen, transfer to a freezer-safe container. Store in the freezer for up to a month.
Nutrition
Did you make this recipe?
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Reference
Dyall S. C. (2015). Long-chain omega-3 fatty acids and the brain: a review of the independent and shared effects of EPA, DPA and DHA. Frontiers in aging neuroscience, 7, 52. https://doi.org/10.3389/fnagi.2015.00052
Am I able to place the rest in the fridge? If so, for how long?
Thank you!
Yes! (I am in the process of updating all of my recipes to have info like this. I haven’t gotten to this one yet, though.) I have found that food stays fresh longer stored in glass containers. So in a glass container, I have had it keep really well for 6-7 days.
You know Pesto is "vegan" to begin with right?
That may be true in some cases but in my experience people usually make it with at least half of a cup of cheese in it, usually parmesan. That would mean that it is vegetarian not vegan. I have never gone to a restaurant that has made it without the cheese come to think of it.