Easy Vegan Pesto (5 minutes!)

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Bowl of easy homemade Vegan Pesto on a wood platter

It’s no secret that I have a thing for pesto. Yet I didn’t have a recipe for my go-to version on the blog…until now.

The remedy is here! Presenting my 5-Minute Easy Vegan Pesto perfect for sauces, soups, salads, pasta, pizza, and more!

Wood platter with fresh basil, nutritional yeast, pine nuts, olive oil, garlic, and salt for making our homemade vegan pesto recipe

Origin of Pesto

Pesto is a sauce that is believed to have originated in the Liguria region of northwestern Italy. It’s thought that it may have evolved from a 13th century garlic-based sauce called aggiadda or from the tradition of using aromatic herbs in the Middle Ages.

The first written recipe for pesto was from Giovanni Battista Ratto in his 19th century work The Genoese cuisine. This recipe was a mix of garlic, basil, and cheese (source).

Our plant-based version skips the cheese, but is similarly packed with basil and full of flavor.

How to Make Vegan Pesto

This recipe requires just 5 minutes, 1 bowl, and 7 ingredients to make.

The base is fresh basil, pine nuts, and garlic with a splash of lemon juice for acidity and brightness.

For that cheesy color and flavor, I rely on nutritional yeast, which is a man-made yeast that can be high in B12 (depending on the brand).

Now, we have a paste, but to make it a sauce, I rely on a mix of extra virgin olive oil and water. If you’re trying to avoid oil, feel free to sub the EVOO for vegetable broth or water!

Food processor filled with ingredients for making homemade gluten-free vegan basil pesto
Bowl of our easy Vegan Pesto on a wood platter with ingredients used to make it

I hope you all love this pesto! It’s:

& SO easy to make

I love adding pesto to things like white pasta sauce, breadsticks, salad dressings, sauces, and more! This recipe yields about 1 cup, and I’m always surprised how quickly I use it up throughout the week. It also freezes well in ice cube trays, so you can thaw and use a small amount whenever a recipe calls for pesto.

For my favorite pesto recipes, check out our Pesto Avocado ToastPenne Pasta Salad, Smashed Potatoes with Garlic Pesto, Pea Pesto Pasta with Sun-Dried Tomatoes, Sun-Dried Tomato Pesto Pasta, and Spaghetti Squash Pasta with Basil Pesto.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Bowl of spiralized zucchini noodles with Easy Vegan Pesto

Easy Vegan Pesto (5 minutes!)

The easiest vegan pesto in 5 minutes! Cheesy and flavorful despite being dairy-free, plus an option for lower oil/fat. It’s the perfect plant-based spread for Italian dishes and more!
Author Minimalist Baker
Spoon resting in a bowl of our Easy Vegan Pesto recipe
4.93 from 283 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 16 (1-Tbsp servings)
Course Sauce
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week


  • 2 cups packed fresh basil (large stems removed)
  • 3 Tbsp pine nuts or walnuts (if nut-free, try sunflower seeds!)
  • 3 large cloves garlic (peeled)
  • 2 Tbsp lemon juice
  • 3-4 Tbsp nutritional yeast
  • 1/4 tsp sea salt (plus more to taste)
  • 2-3 Tbsp extra virgin olive oil*
  • 3-6 Tbsp water (plus more as needed)


  • To a food processor or small blender, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.
  • Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp (15 ml) water at a time until the desired consistency is reached – a thick but pourable sauce. (If avoiding oil altogether, sub the oil with vegetable broth or just use all water.)
  • Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, nuts for nuttiness, garlic for bite / zing, or lemon juice for acidity.
  • Perfect for adding to sauces, dressings, breads, and more! My favorite recently has been adding it straight to zucchini or carrot noodles (see photo) for a beautiful, healthy side dish.
  • Store leftovers covered in the refrigerator up to 1 week. After that, pour into ice cube molds, freeze, and store up to 1 month or more.



*I rely on a mix of extra virgin olive oil and water to make this pesto a “sauce.” If you’re trying to avoid oil, feel free to sub the EVOO for vegetable broth or water!
*Nutrition information is a rough estimate calculated with lesser amount of nutritional yeast.
*Recipe adapted from my Smashed Potatoes with Garlic Pesto.
*Recipe as originally written makes ~1 cup pesto.

Nutrition (1 of 16 servings)

Serving: 1 one-Tbsp servings Calories: 39 Carbohydrates: 1.2 g Protein: 0.8 g Fat: 3.8 g Saturated Fat: 0.4 g Polyunsaturated Fat: 0.61 g Monounsaturated Fat: 1.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 32 mg Potassium: 62 mg Fiber: 0.7 g Sugar: 0.2 g Vitamin A: 317 IU Vitamin C: 1.95 mg Calcium: 13.24 mg Iron: 0.33 mg

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My Rating:

  1. Marida says

    I have made many a pesto, vegan and nonvegan, and this one is my favourite. All the amounts for ingredients and seasonings are perfect.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you’re enjoying it, Marida. Thanks so much for the lovely review! xo

  2. STACHIA FEY says

    I just made this and loved it. I’m a new vegan and needed something fast to throw on rice noodles. It was perfect. I didn’t have 2 cups basil on hand so I did one cup basil and one cup spinach. So happy to find a vegan pesto that tastes great and that can be made so quick. 🫶🏻

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modification, Stachia!

  3. Trina says

    This pesto is easy and delicious. I am using it in grilled cheese sandwiches and serving along with your one pot tomato soup.
    It’s been raining for couple days, good ol’ comfort food.

  4. Jim Felder says

    I love this recipe to the point that I have started growing large amounts of basil in my garden to feed my pesto addiction. One of my favorite thing to make with it is a marinated and grilled portobello mushroom pesto burger. Marinate the mushroom in an italian dressing then grill or broil. Toast a cracked wheat bun and put the mushroom on cup side up. Put a generous scoop of pesto on the mushroom. And if you need more pesto, spread it on the bun as well. Then top with a thick slice of red onion and thick slice of a meaty tomato like beefsteak. Devoure.

  5. nico says

    i’m 100% vegan and cruelty-free and can confirm this is a great recipe! beats any of the animal-based recipes i used to do years ago

  6. Valerie S Keller says

    This is our household’s favorite pesto recipe!! We discovered it back when we were vegan and continue to use it now that we are not.

    I often make it with half spinach and half basil (or all spinach) if I don’t have enough basil on hand and it is still delicious!! Though the fully basil version is the most scrumptious!!

    We are huge nutritional yeast fans but even friends we have over that are “typically not fans” drool over this recipe. 😊

  7. Katya Vrijen says

    I’m not even vegan but this is the best pesto I’ve ever had. It has me licking out my food processor. I made it with my girlfriend because she’s allergic to dairy so we wanted a vegan recipe. It’s better than pesto with parmesan. I would marry this pesto. I would eat this pesto with every meal. I would drink this pesto. I added extra garlic and salt so if you want the greatest pesto ever probably do that to. It was so good. We made extra and I’m eating it tomorrow and I’m so excited. Happy new year!!!

  8. Judy says

    I made it without the nutritional yeast (not something I keep on hand) and without garlic (avoiding due to FODMAP sensitivity) but replaced some of the olive oil with garlic-infused olive oil so still got the garlic flavour. Easy to make and delicious. Have made it several times now. Thanks

  9. raoul parchment says

    I had to use the sunflower seeds and take out nutritional yeast, due allergies. Turned out nice. Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Raoul. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much!

  10. teresa rodriguez says

    I was looking for a vegan pesto that did not use avocado as the oil. As a person who is not a fan of nutritional yeast, I was very worried about this recipe, but because MinimalistBaker has never let me down, I figured I would try it. I LOVE it!!!! I love it even more because it does not require the expensive pine nuts! Thank you for another great recipe!!

  11. JT says

    I am not vegan but trying to cut back on animal products and a fan of nutritional yeast. End of my basil here in the northeast and cut all my basil plants before the cold weather hits in. Decided to try your recipe… I didn’t even tell my husband who is italian that there was no cheese in the recipe said it was perfect. Froze a few containers for my vegan daughter I know she will be a fan. Terrific healthier option for pesto thanks for a delicious recipe! PS I used walnuts

  12. Joyce says

    Perfect, quick pesto recipe! I received a giant bag of basil from a friend and was able to use it all up with this recipe. Swapped ACV for lemon, was generous with the nooch, and cracked some black pepper. Was lazy and threw all ingredients in at once and it still turned out. Definitely would have better texture if I had chosen to follow the method here. All this to say, this tastes great and I can’t wait to throw this over pasta later!! Thank you!

  13. Sue says

    Hi! I learned a handy trick for those who find garlic too strong. You can drop the whole cloves in the boiling pasta water for about 30 seconds and that makes them less sharp. Kinda cool. I made this and subbed pepitas for the walnuts. Thank you so much!

  14. Brittney says

    Love this delicious & quick pesto! It’s become a staple in my house and so good topped with your vegan parm! A favorite for my 1 & 3yo.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoy it, Brittney. Thanks so much for the lovely review! xo

  15. Michele says

    I’ve made this many, many times. I usually double the recipe. Just wanted to say I make it almost exactly as written except I throw in a couple extra cloves of garlic and use only fresh lemon juice, which I also increase by a tablespoon. I also always use roasted walnuts. I grow my own basil so I usually have lots on hand. It’s really such a delicious combination of ingredients. I put it on just about everything. Thanks for the great recipe!

  16. RJ says

    Made it to recipe and it was waaay too garlicky for my taste! I had to make a second batch with no garlic and combine the two, and it is still almost has too much garlic flavour. I will probably only use one clove next time around.

  17. Kim says

    I’m not vegan or vegetarian but my daughter is allergic to cheese, so when I’m making pesto I usually use this recipe so she can eat it when she visits. Less cheese is probably better for me too and I find the nutritional yeast adds enough flavor so I don’t miss it. I also use it for a basil roast chicken recipe and it works! Really glad I found this.

  18. Cathy Fleischmann says

    Thank you for this recipe. I doubled the recipe and subbed a tomato for the water. The next time I made it, I substituted tomato juice (I just canned some tomatoes and had lots to spare) for the water. I think it tastes even better with a bit of tomato flavour. I did blend with my Vitamix, so I don’t see any flecks of tomatoes in my pesto.

  19. Sarah says

    I love love love this recipe. Pesto is one of my favorite pasta toppings and being a vegan I did not think there could be a substitute this tasty. I grow basil just so that I can make this often!
    Thank you so much,

  20. leslie says

    I made this recipe, followed it exactly as you posted. It was delicious! I can’t wait to have this again! thanks for all your fantastic recipes!

  21. Adelpha says

    This recipe was very easy to follow, minimal time to make, and with readily available ingredients. It is delicious as well!

  22. Jaclyn says

    Delicious and so versatile. I had some basil in the fridge but not enough – so I used fresh cilantro to fill in. Definitely a variation on standard pesto, but super good! Also I didn’t have lemon so I used some lime juice. It was delicious. I especially love that you can moderate the consistency with more or less water so it can be either a spread (like for bruschetta or other apps) or a sauce. I put it over vegan gnocchi and wilted some spinach into the dish at the end. So good!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jessica, something like apple cider vinegar or champagne vinegar could add a similar flavor. We’d suggest starting with 1/2 the amount and adding more if you’d like, since vinegar is stronger in flavor than lemon juice. Hope this helps!

  23. Charlie Cadillac says

    Using fresh basil from my garden, I followed the recipe to the letter. This recipe makes a pesto that is cheesy and delicious.

  24. Joan says

    We had this with pasta, collard greens and steamed green peas. What a beautiful bowl of green! Such an easy quick recipe that’s truly delicious.

      • Julia Sugden says

        I left out the nutritional yeast and replaced with yeast free vegan “parmesan” made from cashews. I also suggest using maybe only two Tbsp. water if you leave the yeast out because there is less dry stuff to absorb the water. Mine came out a little more runny the first time I did it. Flavor was great though and the recipe is easy and still tastes good even if you don’t do the “parmesan” I sometimes add.

  25. Nivi says

    Easiest and BEST vegan pesto ever! I used my Ninja Chopper to make this since my Vitamix is too big for the quantity of pesto I was making. Thanks for another amazing recipe, Dana!

  26. Dorothy says

    Your site is always my first go-to when I’m looking for a recipe! Loved this one like all the other random recipes I’ve tried, as usual! Thank you! I added a couple broccoli stems from 2 broccoli heads into the mix!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo, love that idea! Thanks for the great review, Dorothy. So glad you’ve enjoyed our recipes!

  27. Julie Silver says

    I am a terrible, terrible cook so I just don’t do it. I had to repot and trim my 2 basil plants (terrible Gardner too) and I thought the only reason I bought these 2 plants was to make pesto so I’m not throwing out the leaves, I am going to look for an easy vegan recipe. This was juar perfect. I had to add 6-8 T of h20 first in order to get my Vitamix to work but it tastes so great even though I have a terrible cold. I used heaping Tablespoons of walnuts and extra garlic and I am still in shock that I made something that tasted so good. Thank you for a great recipe.

  28. Amy says

    My family loves this pesto, so simple to knock up as a midweek meal and goes with loads of different things. We’ve tried a few different recipes but this is the one we always come back to and recommend to friends.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you and your family enjoy it, Amy! Thank you for the lovely review! xo

  29. Sophia says

    I’ve made this recipe several times and it’s very good, I recommend it. However, this time when I went to make it, I found that someone had used up all my fresh basil, so, as strange as this sounds, do you know how I could make it with dried basil instead?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sophia, unfortunately we aren’t sure how to make it work with dried basil. This recipe would be the next best option, but it does have some basil in it. Hope that helps!

      • Sophia says

        Okay, thank you very much. I will try this as I actually have kale in my fridge for a change. Thank you.

  30. kc says

    I triple this and make it monthly, use it on almost everything…I don’t use pine nuts, but use all other nuts /seeds…thank you so much for Great recipe

  31. Toya B. says

    I’m currently doing the Daniel fast so I wanted a vegan alternative to trafitional pesto. I’m also omitting salt from my diet while I do the Daniel fast. So I made this and omitted the salt. It tastes amazing without the salt. I don’t think I’ll be adding salt in the future. I used a garlic infused Olive oil.

    Thanks so much for sharing!

  32. Chris says

    I wanted a pesto recipe to make me feel I was truly eating a healthy choice and this was the perfect recipe! I loved it. I prefer walnuts to the pine and did add additional water to get a saucier product. Thanks so much for sharing your creation;)

  33. Anne Marie says

    How can I even express how much I love this recipe? It is mouth wateringly delicious, as well as compliant with all of my annoying dietary restrictions. I make double and triple batches because we devour it so quickly in our household. Am I obsessed? Most definitely! Thank you for sharing this delightful deliciousness with all of us. <3

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad it’s a winner in your household, Anne Marie! Thank you for sharing! xo

      • Monkey Mike says

        Used a saucy version of this (extra water & “nacho” nutritional yeast) on Ezekiel sprouted grain tortillas for pizzas. Covered with a layer of quinoa and topped with veggies, tempeh and vegan cheese. Turned out amazing! We will be making this regularly!

  34. Miriam Attard says

    This was the best vegan pesto I’ve found so far! I used cashews for pinenuts & apple cider vinegar for lemon juice. Had it with fresh veggies and gnocchi.

  35. Rachelle Maher says

    Wow! Awesome recipe, the flavour is out of this world. I’ve never really come at pesto but that’s because I’ve never had it like this! Husband can’t eat pine nuts so I used cashews – amazing 🥰

  36. Kate says

    I can’t believe how unbelievably good this recipe is! I’ve used it so far as a pizza sauce and on pasta, and both were delicious! So happy to have discovered a perfect vegan pesto. :)

  37. Tracy says

    Why did no one ever tell me for the first half century of my life, how amazingly delicious pesto is? This recipe is perfect–I do sometimes substitute nuts based on what I have, and I also learned to double it (works better in my food processor), but this on a gf English muffin topped with a garden tomato, is my favorite go-to meal!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ha! We’re so glad you’ve now discovered and enjoy it =) Thank you for the lovely review, Tracy! xo

  38. Chris Lynch says

    This is delicious! I made mine with cashews instead of pinenuts and I can’t have nutritional yeast so I used miso paste. Absolutely delicious I’m eating it right now!

  39. Sally Wilen says

    Used walnuts. Would prefer recipe have exact amounts instead of 3-4, etc. Made it a little confusing for a newbie. Tastes ok, but can hardly taste the basil – not sure if I did something wrong or what I would even do differently. My kids are chowing with some pita crackers though, so it’s decent :-D

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you so much for sharing your experience, Sally! We so appreciate your feedback and your review. Glad it’s still being enjoyed!

  40. Amy says

    This is delicious! I was really craving a plant based pesto pizza so googled vegan pesto and came across your recipe. I had forgotten how good making pesto makes the kitchen smell so not only am I having my pesto pizza tonight but my little apartment smells heavenly.

    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      LOVE that smell and pesto pizza =) And SO glad you enjoyed the recipe, Amy! Thank you for sharing! xo

  41. Terry Hibdon says

    So similar to the recipe that I used for years before becoming vegan. The lemon juice adds a nice tang and helps to maintain the vibrant color of the pesto. I will add that if you cover your jar of pesto with a layer of olive oil, it will keep for several weeks in the fridge. Pull it out for a bit and then mix it all together and the flavors will have married fantastically. Salute.

  42. Neringa says

    Thank you, it turned out really great! I used cashews, as I didn’t have any walnuts or sunflowers seeds available.

  43. Fran says

    I made one version of this oil free for my husband who loved it! I also used sunflower seeds. I spread this on sour dough pizza and it was spectacular. Thank you so much.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you both enjoyed it! Now we’re craving pizza =) Thank you for the lovely review, Fran! xo

  44. Shelly says

    I made this with sunflower seeds and it’s absolutely delicious. Planning to make a bunch more out of my successful basil plants and freeze it for the winter. It will be lovely to have a taste of summer when it’s 10 below.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Shelly! So lovely to freeze and save for winter =) Thank you for sharing! xo

  45. M says

    Very yummy. I made this in a winter lockdown with no basil around so used tired looking silverbeet, parsley, and NZ spinach that I sweated a little in the oil, before adding a few stalks of fresh parsley and fennel stalks. Sadly I have to share the results so may be raiding the garden again sooner than expected to have a steady supply!

  46. LuAnn says

    I love this pesto!! Makes amazing pesto chicken. Just coat chicken generously with pesto and bake. Great added to salads. Topped stuffed hot peppers and quinoa with the pesto too.

  47. Kori Quatermass says

    TL;DR: delicious, lemony, make a bunch to freeze, use part cashews to save money

    I may have commented on this recipe a few years ago but I feel the need to comment again because this is THE BEST PESTO RECIPE! It is perfectly lemon-y and bursting with flavor. I am vegan but my omnivorous family likes it too!

    I have made this recipe for the last 4 years but we always run out in a month or two so I wanted to try and make enough for a year.

    This year I took 3 crowded potted basil pots from Costco wholesale ($8) broke them up into clumps and planted them in two raised beds. I ended up with an entire forest of basil.

    After plucking leaves from the stems I ended up with 60+ compressed cups of basil which turned into about around 18 pints of pesto. I used part cashews and part pine nuts because of cost. Half is frozen in jars and the other half in muffin tins and then put into Stashers bags for a quick grab and add to scrambled “eggs” tofu, pizza, pasta, or on grilled “cheese”. Needless to say, I scaled this recipe up a lot.

    I doubt it will last a year as I gave away 2 pints and I think my kids have eaten 3 or so more. I think I will need to add another raised bed so I can grow even MORE basil next year. Thank you for this delicious recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wow, amazing! This is the kind of pesto dedication we love to see! Thanks so much for sharing your experience, Kori, we are so glad the pesto is enjoyed by all!

  48. Claire says

    I made this tonight with walnuts and fresh basil. Delicious easy in food processor. So good with excellent discussion how to adjust seasonings. Low and no oil options so appreciated.
    Your recipes are spot on for use no oil vegans who don’t want to give up taste.
    When I saw the sheralzai’s post on Instagram with you, YES, they found you too

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad our recipes are helpful, Claire! Thank you so much for letting us know! xoxo

  49. Monica says

    So so so delicious and i’m so glad that you give us tips on how to make it tangier, nuttier, etc cause that really helped me out when adjusting it to how i like pesto. Such a great recipe and i will definitely be making it again. Pairs really well with some homemade vegan mushroom ravioli!

  50. Kim says

    Another awesome recipe from Minimalist Baker. I loved this pesto – better than I remember traditional pesto being from my pre-vegan days. I used walnuts and it worked well. I like the hints for how to adjust the seasonings that are included in these recipes. I can usually identify that my food needs “something” just never sure what that “something” is. Based on the suggestions included in the recipe, I am able to adjust seasonings to my liking. I added a little extra salt and nutritional yeast.
    This pesto was great on its own (I could have just eaten by the spoonful!) and I enjoyed it with zoodles and carrot spirals, both topped with cherry tomatoes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it and that those adjusting notes were helpful. Thank you for the lovely review, Kim! xo

  51. kelly says

    i can’t stand the nutritional yeast flavor. it’s too strong and it overshadows the rest of the ingredients. i’m gonna try it without it next time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kelly, sorry to hear that! We do find some brands of nutritional yeast taste better than others, so we wonder if you’re using a brand you typically enjoy? Either way, you can definitely reduce or omit and it will be tasty.

  52. Reba says

    I am not vegan but cannot eat cheese. I have used nutritional yeast in other recipes but have not had one for pesto. This recipe helped with proportions and was excellent. I have not used lemon juice in pesto before but this added a brightness that helped to balance the yeast. Next time I might not use quite as much but, in all fairness, I doubled the recipe as my basil has been growing like crazy this summer.
    I highly recommend this recipe for pesto!

    • Reba says

      Just an update to my first post, I had some of the pesto again today, day 2, and it is even better! The lemon has blended in so nicely that I would not change how the recipe reads. At all! Enjoy!

  53. Stephanie says

    Loved it. I skipped the water and I used half cashews and half walnuts because sometimes walnuts can be a bit bitter, and added 1 Tbs white miso to up that umami flavor. This will definitely be my staple recipe as I freeze up all the basil from the garden. Thanks for the recipe!!

  54. Maribeth says

    Oh my goodness this was so delicious! I made it as written, but oil-free with veggie broth. Served it over gluten free brown rice pasta with roasted veggies and a little vegan parmesan. Thank you for such a yummy recipe!

  55. Hope says

    This was amazing. It was vibrant and delicious and I found myself eating it with a spoon before I even added pasta. I previously had tried other recipes that called for a vegan Parmesan and the flavor was just not the same. What you did with the nutritional yeast really makes a difference. This is my go to pesto recipe from now on

  56. Amélie Macoin says

    OMG! It’s exquisite. 🙏 That’s my 1st vegan pesto ever, I love cheese but didn’t find one second it was missing…
    I rarely cook and often with random results (weird too sticky pancakes for ex.🥴), but this time it’s a wow! Even if it’s just putting stuff in a blender.😁 Thanks for making me proud of my cooking skills!😋

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad you enjoy this pesto, Amélie! Thanks so much for the lovely review! xo

  57. Jenny says

    I have a LOT of basil to use up and I am wondering if this recipe can be frozen and used later.

    Thanks so much! looking forward to making it!


  58. Anna Ress says

    Best pesto I have ever made, hands down. The flavor is so amazing and well balanced, it makes me realize how distracting the Parmesan is in traditional pasta recipes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks for the lovely review, Anna. We’re so glad you enjoy the pesto! xo

  59. BBS says

    OMG SO YUMMY!!!! I just threw this together from fresh basil and tomatoes from the local farmers market (I made the salad with roasted tomatoes). Hands down the best pesto I have ever made (I used walnuts since it’s what I had in the pantry) and the salad is DIVINE, simple but such complex, satisfying flavors. My picky husband raved and gushed and ate two big bowls. We had corn on the cob as an accompaniment. Perfect summer meal. We have leftovers so I’m curious to see how it holds up for next day eating. Thank you for another delicious, fail proof recipe! Minimalist Baker was the first place I looked for a vegan pesto recipe (since your recipes are such reliable winners) and, as usual, you delivered!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! It all sounds delicious. Thanks so much for the lovely review, we’re so glad you both enjoyed! xo

  60. Lo says

    I made this recipe for the first time after a year of recipeless veggie pesto and finally realize that all my troubles have been due to my commitment to an absurd volume of nuts 😂
    I swapped the water and oil volumes, added a bit more salt and lemon to my personal taste and am happily enjoying this for dinner! Great recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Lo. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  61. Lauren Mulkey says

    I made this tonight with brown rice spiral noodles from Trader Joe’s. I used walnuts (1/3 cup) and did everything else as recipe suggested. Thank you, my whole family enjoyed and I have 2 young daughters who can be on the picky side.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you and your family enjoyed it, Lauren. Thank you so much for sharing! xo

  62. Trinity says

    Amazing! I didn’t know what to expect, but this is an incredible recipe. It will definitely be a staple in our home. Thank you!

  63. Chloe says

    I made this on Monday and used it as a dipping sauce with roasted cauliflower and the last two days I’ve had it as a pasta pesto dish! Tastes amazing !! And gets better each day will double up next time, thanks so much for sharing !!

  64. Kelley says

    Thank you! Made this oil free so threw in an extra tbs of walnuts. I will make this again and again!!!!!

      • Yarden says

        Perfect vegan pesto. Put a little less garlic for preference but the texture is perfect and Dali chia. Will freeze :)

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thanks so much for the lovely review, Yarden. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  65. Helen says

    I made this today as my basil plant had lots of extra leaves. I used my food processor. I did not use any water. I had walnuts. I used 3 tablespoons of EVOO. I only used 2 tablespoons of nutritional yeast as I was unsure if it would taste too strong with 3-4 tablespoons. Otherwise I did it exactly as directed. I thought it was very fresh and savory at the same time. I had it mixed in with some gluten free pasta, but would also like to try on a pizza. In the future, I will try adding 1 or two more tablespoons of the nutritional yeast, but it still tastes very nice with just 2 tablespoons. I guess it just depends on how “cheesy” you want the flavor to be.

  66. Roger says

    I am not able properly to digest cheese. Am delighted to have found your recipe for a pesto sauce which is dairy-free. I will be using your pesto in the preparation of (mainly Italian style) dishes where, traditionally, parmesan is taken for granted. — Bella!

  67. Chi says

    A truly perfect recipe. Glad I made double the quantity as half of it was gone before dinner was served….Coming from a non cheese eating family. Thank you MB!!