Vegan Basil Pesto {with Pumpkin Seeds}
This Homemade Vegan Basil Pesto is my go-to sauce and dressing. It is cheesy and flavorful. It is also a great vegan-friendly option. It’s the perfect sauce for Italian dishes and more!
This Basil Pesto recipe is Pesto-bly the easiest sauce to make.
For this nut free pesto recipe, all you need is basil, garlic, olive oil, pumpkin seeds, and nutritional yeast.
With just a few simple ingredients, this homemade vegan basil pesto is so much more DELICIOUS than the store-bought version.
That’s why I love making my own versions of sauces and dips.
Nut-Free: Pumpkin Seeds
This is one of my favorite substitutes for pine nuts!
Although you may argue that pumpkin seeds are not as fatty as pine nuts, and the pesto won’t turn out as creamy. Here is the secret!
I soak 1/4 cup of pumpkin seeds in warm water and a pinch of salt overnight. It make the pesto so creamy!!
Different Greens of Choice:
In addition to Basil, I also love mixing other greens like cilantro, spinach or kale. Cilantro has a very distinct taste, so it’s not for everyone.
Dairy Free Pesto
For that cheesy color and flavor, I use nutritional yeast. I love adding nutritional yeast to make my vegan “cheese” sauce, on top of a salad, and more, to give these dishes a salty and cheesy flavor.
Pasta and Pesto are like the best combo on earth. Oh Gee aren’t Italians just brilliant?
These are a couple gluten free pasta I love:
- Banza Chickpea Pasta
- Red Lentil Pasta from Tolerant or Trader Joe’s
Ooo also I look forward to seeing your creations! You can use “Tried it” on Pinterest or share on Instagram by tagging #shuangyseasts
Get the recipe:Vegan Basil Pesto
Ingredients
- 2 cups fresh basil
- 1 cup spinach or cilantro
- 1 tbsp nutritional yeast
- 1/2 cup olive oil
- 1/4 cup toasted pine nuts, Nut free alternative: pumpkin seeds
- 1 small clove garlic
- 1 lemon, juiced
- 1 tsp salt, pepper (to taste)
Equipment
Instructions
- Pulse all the ingredients in a food processor
- Scrape the wall of the food processor a few times to make sure all the ingredients are well blended
- Store in a sealed container in the fridge for up to 5 days
- Make your favorite pasta dish to go with this yummy pesto and enjoy!
Notes
- You can substitute pine nuts with walnuts for a fattier and creamier taste or pumpkin seeds for nut allergies.
- If you don’t like the taste of cilantro, you can substitute it with kale or spinach or just simply using more basil.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
