Go Back
–+ servings
A dish of Vegan nut free pesto. There are a few pieces of basil on the side.
Print Recipe
5 stars (1 review)

Vegan Basil Pesto

This vegan basil pesto recipe is cheesy and flavorful. Serve it with your favorite pasta, toast or just about anything.
Prep Time5 minutes
Total Time5 minutes
Course: Sides
Cuisine: Italian
Diet: Vegan
Keyword: dairy free pesto, vegan pesto, vegetarian pesto
Servings: 5
Calories: 260kcal
Author: Shuang Shuang Liang

Equipment

Ingredients

  • 2 cups fresh basil
  • 1 cup spinach or cilantro
  • 1 tbsp nutritional yeast
  • 1/2 cup olive oil
  • 1/4 cup pumpkin seeds soaked overnight in warm water with a pinch of salt (or toasted pine nuts, not nut-free)
  • 1 small clove garlic
  • 1 lemon juiced
  • 1 tsp salt pepper (to taste)

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

  1. For a classic pesto, swap the pumpkin seeds for toasted pine nuts or walnuts for a fattier, creamier taste. This makes it no longer nut-free.
  2. If you don't like the taste of cilantro, you can substitute it with kale or spinach or just simply using more basil.

Nutrition

Serving: 1g | Calories: 260kcal | Carbohydrates: 5g | Protein: 3g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 22g | Sodium: 493mg | Fiber: 2g | Sugar: 1g