Vegan Basil Pesto Recipe

5-Minute Vegan Basil Pesto Recipe. This homemade pesto recipe is delicious and easy to make….and it’s dairy-free without any sacrifice in the rich taste you know and love in a great pesto sauce. Meal prep and freezer friendly, this vegan pesto is just what you need for sauces, pizza, pasta and more.

Clearly I adore homemade pesto. There are no shortage of pesto recipes here on my blog. You’ll find kale pesto, arugula pesto, dijon pesto, and even carrot top pesto…and myriad recipes that use pesto here too. Oh, it was time for a traditional basil pesto recipe….but don’t you worry, like all my recipes this one is dairy-free…and tastes INCREDIBLE.

Why you will love this recipe

• Delicious and dairy-free.
• Super easy to make….I bet you can do it in 5 minutes.
• Much less expensive than buying store bought pesto.
• Versatile: Use it as a sauce for pizza, pasta, or roasted veggies.
• Perfect for crudites or a dip on your charcuterie board.
• Slather it on your wraps or spring rolls.
• It’s meal prep and freezer friendly.

Ingredient Notes

• Basil: Basil pesto has a unique flavor compared to other pestos….but, if you do not have enough for this recipe, don’t fret, you can use a combination of basil and another fresh herb to make up the difference.
• Garlic: Low FODMAP? Try some garlic infused olive oil to impart some flavor without irritating your tummy.
• Lemon: I adore the tang that fresh lemon imparts. Zest the peel before juicing to drive that citrus flavor home. No lemons? No problem. You can use ¼ cup bottled lemon juice. OR, use 1-2 Tablespoon white vinegar to balance the other flavors and give this a little zing.
• Extra Virgin Olive oil: This recipe is already lightened up with just ¼ cup, but if you’re avoiding added oils, I have some suggestions for you. I don’t think the taste will be the same if you simply substitute the olive oil with water. Veggie broth is a better sub, and I’d also add some hemp seeds to mimic the creaminess you’d get by using oil. I’ve made it this way many times, and honestly, nobody knows the difference.
• Nutritional Yeast: I don’t know why I resisted this dairy-free swap in recipes for so long. It’s an awesome vegan way to get a “cheesy” flavor without the dairy. I use it in everything from stuffed mushrooms to roasted broccoli. You can find it at most grocery stores or order it from Thrive Market.

Step by Step

Oh, you’re going to love how simple it is to make pesto from scratch. Honestly, it’s so quick and easy you’ll wonder why you didn’t start making homemade pesto sooner.

First you’ll place the basil, pine nuts, lemon zest and juice, garlic, salt and pepper into the bowl of a food processor. If you don’t have a processor, you can use a blender. It’s possible to make pesto with a mortar and pestle, but you’ll need to have patience and a strong arm.

Chopping the ingredients into uniform pieces is easy with a food processor. You’ll want to do this before adding more liquid into the mixture. Stop and scrape down the sides until everything is incorporated.

You’ll add the liquid while the processor is running for the best results. You can use all olive oil, a combo of olive oil and veggie broth or all broth. A creamy, dairy-free pesto will emerge. You can make it thicker or thinner, depending on what you’ll use it for.

Debra’s Pro Tips

• If you have enough basil, make a double batch. Freeze in ice cube trays and then pop into zip top bag. You can throw a cube into ANY sauce you’re making for a quick flavor boost.
• Make sure you pulse the ingredients into a uniform size before adding the liquid.
• Use parsley or another aromatic herb if you don’t have enough basil.
• Place a small piece of plastic wrap DIRECTLY onto the pesto before covering to avoid the top turning brown. It’s the oxidation that occurs from the air getting into the basil that will turn it brown.
• If you still have more basil, whip up a batch of my Basil Balsamic Vinaigrette..

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📖 Recipe

Vegan Basil Pesto

Author: Debra Klein

5-Minute Vegan Basil Pesto Recipe. Dairy-free and delicious, this is the most tasty way to use your basil….and it's meal prep and freezer friendly too! Perfect for sauces, spreads, pizza and pasta.

5 from 5 votes

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Condiment

Cuisine Italian

Servings 1 cup pesto

Calories 104 kcal

Equipment

• Citrus Squeezers
• Microplane
• Food Processor
• Silicone spatula
• Measuring Cups and Spoons Set

Ingredients

  

1x2x3x

• ▢ 3 cups 7.5 oz packed fresh basil leaves* (remove large stems before measuring)
• ▢ ¼ cup pine nuts*
• ▢ ¼ cup nutritional yeast
• ▢ 2 large cloves garlic
• ▢ 1 lemon zested and juiced
• ▢ ½ teaspoon sea salt
• ▢ ½ teaspoon white pepper*
• ▢ ¼ cup olive oil*
• ▢ 2-4 Tablespoons water*

Instructions

 

• Add basil, pine nuts, nutritional yeast, garlic, lemon zest and juice, salt and pepper to bowl of food processor or blender. Process until everything has been uniformly chopped.
• Scrape down sides of bowl and process again.
• Slowly drizzle in the olive oil (or first ¼ cup of veggie broth) while machine is running. Scrape down sides. Process again. Add water (or more broth) 1 Tablespoon at a time until desired consistency is reached. Will you be using this as a dip? Make it thicker. A sauce? Thin it out. Totally up to you!
• Taste for seasoning. Add more salt, nutritional yeast, lemon juice or pepper as desired. Process once more.
• Pesto will stay good in the fridge for up to a week. To avoid having the top turn brown, place a piece of plastic wrap tightly against the surface of the pesto, and THEN cover.
• Freeze pesto in ice cube trays, then pop out and store in zip top bags for easy addition into sauces, spreads and other recipes for an instant flavor boost.

Notes

BASIL: You’ll need about 3 cups of basil for this recipe...measured by packing in the leaves to a dry measuring cup. If you do not have that much basil, add in some fresh parsley or oregano leaves to make up the difference. If you need a lot more greens to equal the three cups, add in some arugula. Kale or spinach will also work for the greens, but they don’t add much in the way of flavor.

NUTS: I’ve subbed marcona almonds before…truly delish. If there is a nut allergy, use toasted pumpkin or sunflower seeds instead.

WHITE PEPPER: I like that it offers just a bit of heat. If you do not like spice, reduce the white pepper to ¼ teaspoon. If you like a bit more spice, taste the pesto when finished, and add a pinch (or more) of crushed red pepper flakes, then process again.

FOR NO OIL PESTO: You will need about ½ cup liquid total between the water and olive oil. You can add more water and less oil, or omit the oil all together…in that case, I would suggest using veggie broth rather than all plain water to give more depth of flavor. Start with ¼ cup liquid. Add another 2 Tablespoons, process. After that, add 1 Tablespoon liquid at a time until desired consistency is achieved. Also, if you’re going to omit the oil, add 2 Tablespoons hemp seeds to compensate for the creaminess that oil provides.

Nutrition

Serving: 1TablespoonCalories: 104kcalCarbohydrates: 3gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 8gSodium: 136mgFiber: 1g

Note

The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.

Did you make this recipe? Please leave a review below, then snap a picture and tag me @dkhealthcoach or use hashtag #dkhealtcoach on Instagram so I can see it!!