This vegan pesto with basil is perfect for busy days. It’s super easy to make, healthy, and incredibly delicious. All you need is 5 minutes!
I can never say no to pesto! It’s not only super delicious with pasta but also on crispy bread, pizza, or with tomatoes. It’s such an easy recipe and always a winner.
I like to make an extra batch and freeze it for later, so I always have it on hand.
Why This Recipe Works
The combination of fresh parsley and basil provides this recipe with lots of flavor. While basil is relatively mild, parsley adds a stronger flavor.
Pine nuts and walnuts serve as a great base and add lots of nutrients.
Nutritional yeast gives this plant-based pesto a nutty and “cheesy” taste and it’s the perfect substitute for Parmesan cheese. Besides, nutritional yeast is super healthy and it’s packed with nutrients.
What Goes Into This Recipe
How To Make This Recipe
1. Step: Place all of the ingredients in a blender or food processor.
2. Step: Process until smooth with a few chunks. It’s best to use the pulse function. However, make sure not to process the pesto for too long because otherwise it might become bitter.
Recipe Tips:
- I used a cuisinart food processor, which is perfect for making pesto, dips, and sauces.
- If you use a blender like a Vitamix, you might have to double the recipe because it doesn’t blend well as the bottom is too wide to process a small amount of food.
- Nutritional yeast adds “cheesy” flavor to this recipe. You can find it in many supermarkets, health food stores, or online. The pesto will work without it, but I really recommend using nutritional yeast.
- I recommend using extra virgin olive oil for this recipe.
FAQs:
Can you freeze this pesto?
Yes, you can easily freeze it. I do this all the time. Especially when parsley or wild garlic is in season.
A great way to freeze vegan pesto is using ice cube trays. Just fill the pesto in ice cube trays and you have single portions ready any time.
Transfer the pesto “ice cubes” in freezer bags after they are frozen. This way they will last for about 6 months in the freezer.
You could also freeze your pesto in an airtight, freezer-safe container. This way it will even last a bit longer.
How long does it last?
Stored in an airtight container in the fridge, it should last about 5-7 days.
Make sure to always use a fresh and clean spoon to avoid bacteria spoiling the pesto. It also helps to add a fresh layer of olive oil on top every time you use it.
Can I make this pesto without nuts?
Yes, you could replace the walnuts with sunflower seeds or pumpkin seeds. The term “pine nuts” is a bit misleading as they’re actually seeds and not nuts.
Related Recipes:
- Broccoli Pesto with Pasta and Cherry Tomatoes
- Arugula Pesto
- Pesto Gnocchi
- Vegan Roasted Red Pepper Pasta
- Vegan Spinach Artichoke Pasta
- Creamy Vegan One Pot Pasta
- 30 Delicious Vegan Pasta Recipe
I Love to Hear From You Guys!
I hope you like this vegan pesto as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Vegan Pesto with Basil
Ingredients
- 1 cup fresh basil
- 1 cup fresh parsley
- 1/4 cup pine nuts
- 1/4 cup walnuts
- 3 tablespoons olive oil (extra virgin)
- 2 cloves of garlic
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place all of the ingredients in a blender of food processor.
- Process until rather smooth with a few chunks. It's best to use the pulse function. However, make sure not to process the pesto for too long because otherwise it might become bitter.
Notes
- I used a cuisinart food processor, which is perfect for making pesto, dips, and sauces.
- If you use a blender like a Vitamix, you might have to double the recipe because it doesn't blend well as the bottom is too wide to process a small amount of food.
- Nutritional yeast adds "cheesy" flavor to this recipe. You can find it in many supermarkets, health food stores, or online. The pesto will work without it, but I really recommend using nutritional yeast.
- I recommend using extra virgin olive oil for this recipe.
I really like how easy this is!! I added about 1/4 cup of pistachios too, and extra garlic.
I just made your pesto and it is absolutely delicious, one of the best i’ve tasted. And so simple to make, too. Thanks for the great recipe!
I love this pesto, I’ve been a vegan for 18 months and even the non vegans in the family love it ❤️❤️
So easy and yummy!! My new favorite pesto recipe. My hubby and I became vegan 2 months ago and he used to love pesto. So I surprised him with this recipe the other night. Definitely gonna make it again!