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Vegan Pesto Recipe
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Vegan Pesto

How to make simple vegan pesto sauce. Ready in 5 minutes! Top on your favourite roasted veggies like cauliflower or potatoes, use it to make pesto pasta or top on tofu scramble.
Category how-to
Cuisine gluten-free, raw, soy-free, sugar-free
Author Hannah Sunderani


  • 2 cups basil tightly packed
  • 1/3 cup pine nuts
  • 2 cloves garlic
  • 1 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • 1/4 tsp sea salt
  • 1/3 cup olive oil


  • In a food processor with the S-shape blade, add the basil, pine nuts and garlic. Pulse a few times to chop. Then add the lemon juice nutritional yeast and sea salt, pulse again to roughly combine.
  • Turn food processor to a low speed and drizzle in the olive oil. Continue blending together until mixture is combined, but there is still some texture.
  • Use pesto to toss with pasta noodles (350g), top on veggies like roasted cauliflower, asparagus and potatoes, spread onto toast, or use it as a salad dressing.


Pesto will keep in the fridge for up to 5 days. Keep in an air-tight container.
Pesto can also be frozen in a freezer safe container for up to 6 months. You can also divide out the pesto into ice cube trays for smaller portions. Transfer to a freezer safe bag once frozen. Let thaw to room temperature before using. 
This recipe can also be made using flat leaf parsley, instead of basil, for a parsley pesto! Give it a try!
Nutritional information is for the entire jar of pesto, not per serving.


Calories: 991kcal | Carbohydrates: 13g | Protein: 12g | Fat: 103g | Saturated Fat: 12g | Sodium: 587mg | Potassium: 560mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2532IU | Vitamin C: 16mg | Calcium: 96mg | Iron: 5mg