You’ll love this updated version of my Vegan Pesto. The addition of fresh lemon juice makes it bright bold and full of flavor, make it in under ten minutes, that’s including prep time.
I’m a full-time vegetarian and sometimes I like to go vegan, and that’s easy when the recipe is this quick and easy. I’m growing some beautiful basil and thought I would use it to make a vegan version of basil pesto because I’m trying to reduce dairy.
I’m guessing you want to know what I used to replace the Parmesan, I used nutritional yeast. Nutritional yeast has such a bold nutty flavor and it rocks this recipe.
Everything goes into the food processor and you blend until smooth.
This Vegan Pesto is a staple in my home, it’s nice to have on hand, it can be used so many ways….
on sandwiches
veggies
tofu
beans
and my all-time favorite pasta!
Vegan Pesto
- Prep Time: 8 min
- Total Time: 8 min
- Yield: about 1 cup 1x
Print Recipe
Pin RecipeIngredients
- 1/2 cup pine nuts
- 4 cloves of garlic
- 4 cups lightly packed basil leaves
- 1/2 cup nutritional yeast
- juice from half a lemon
- 1/2 cup extra-virgin olive oil
- sea salt and cracked black pepper to taste
Instructions
- Clean and spin basil leaves in a salad spinner or pat dry with paper towel.
- Place pine nuts, garlic, basil, nutritional yeast, and lemon juice in the food processor.
- Process while slowly pouring olive oil through the feed tube.
- Process until mixture is pureed, scraping down sides as needed.
- Transfer mixture to a bowl and season to taste with sea salt and pepper.
- Use right away or store in refrigerator or spoon into an ice tray and freeze for up to 3 months.
Notes
Pine nuts were used, but if you need to make a nut free version hemp seed is the perfect substitute.
Nutrition
- Serving Size: 1 Tablespoon
- Calories: 101
- Sugar: 0.3
- Sodium: 0.4
- Fat: 9.9
- Saturated Fat: 1.2
- Unsaturated Fat: 5.8
- Trans Fat: 0
- Carbohydrates: 2.3
- Fiber: 0.8
- Protein: 2.2
- Cholesterol: 0
Keywords: Vegan Pesto
Love the tip on freezing the pesto in an ice cube tray!
Thanks, it’s a real time saver.
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Thanks, I’ll do that!
Mmm … this looks wonderful! I never thought about using nutritional yeast in pesto … but it would be so perfect (can’t believe I’ve never thought of it). Thank you for sharing … I can’t wait to try it out! 🙂
Yeah, it adds a nutty flavor.
So delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Brilliant recipe! Love pesto
Love this! My husband doesn’t do dairy, so I’m always looking for pesto without cheese. Can’t wait to try!
Hopefully you and your husband will enjoy it.
This sounds so lovely! Nutritional yeast is such a versatile ingredient, isn’t it!
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I love nutritional yeast, I put it on popcorn, veggies, mix it in mashed potatoes, I could go on and on. You’re right it’s a versatile ingredient.
This looks fantastic. I love a good pesto and I appreciate that this one looks great without the cheese!
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My daughter who isn’t vegan loves it. She uses it on her grilled sandwiches and pizza.
Absolutely delicious pesto, specially with the pasta!! Love it! Thanks for sharing!
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I just love pesto! I have some nutritional yeast in the fridge! Going to have to make this for dinner with pasta!
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I hope you enjoy it as much as we do in my home. I seem to be making it all the time to use on sandwiches, pizza and quick pasta dishes.