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Vegan Pesto

  • Author: Celeste Meredith
  • Prep Time: 8 min
  • Total Time: 8 minutes
  • Yield: about 1 cup 1x


Units Scale
  • 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


  1. Clean and spin basil leaves in a salad spinner or pat dry with paper towel.
  2. Place pine nuts, garlic, basil, nutritional yeast, and lemon juice in the food processor.
  3. Process while slowly pouring olive oil through the feed tube.
  4. Process until mixture is pureed, scraping down sides as needed.
  5. Transfer mixture to a bowl and season to taste with sea salt and pepper.
  6. Use right away or store in refrigerator or spoon into an ice tray and freeze for up to 3 months.


Pine nuts were used, but if you need to make a nut free version hemp seed is the perfect substitute. 


  • 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