Easy Vegan Pesto (5 minutes!)

GFVGVDFNS

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

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 pestoBowl of our easy Vegan Pesto on a wood platter with ingredients used to make it

I hope you all love this pesto! It’s:

Creamy
Zesty
Cheesy
Garlicky
Healthy
& 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 Spicy Red Pasta with LentilsPenne 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
Print
Spoon resting in a bowl of our Easy Vegan Pesto recipe
4.93 from 152 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 16 (1-Tbsp servings)
Course Sauce
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients

  • 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)

Instructions

  • 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.

Video

Notes

*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

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!






  1. Ania says

    Hello, I wonder if it might be possible to use mint instead of basil? Have too much mint at the moment and trying to think of ways to use it up….Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ania, hmm, we haven’t tried that and aren’t sure the flavors would be complimentary. But maybe? We think a mint chutney might be better. Perhaps check out this recipe as a guide.

  2. Kelly says

    We have plenty of basil in the garden, so I decided to make this today. It is a super delicious pesto. We have allergies in our family, so I looked for a dairy free recipe. I am so happy I found this one. I have made pesto in the past, without adding the parmesan, and it was ok. This one is amazing. The only change I made was that I toasted the pine nuts before adding to the processor. And I used 1/8 cup olive oil and no water.
    Thanks for the great recipe. Will be making this often!

  3. Ingvild says

    Hi!
    I never understand what you mean the option is when trying to go oil-free, what does « sub the EVOO for vegetable broth or water» mean?😅
    Thanks you so much for your AWESOME recepies, the convertion to metric is the best, I am a Norwegian and not used to all the cups and stuff😅
    Hugs!🤗

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing, Ingvild! We mean that instead of using olive oil, you could use vegetable broth or water. Hope that helps!

  4. Sierra says

    Awesome and fast pesto! I used the food processor and subbed sunflower seeds in for pine nuts. Delicious with pasta, chicken and veggies 😊
    Thanks MB! 🙌🏼

  5. Rebecca Edwards-Boyd says

    I love pesto but hadn’t made it since I thought it would be a time consuming effort. This recipe was fast and delicious – picked fresh basil from my garden and the results are just delicious. Will be making more and freezing it!!! Many thanks for the great recipe!

    • Mandi says

      So tasty and easy! Much better than Trader Joe’s Vegan Pesto. This recipe came out creamy for me. It was perfect. I didn’t have a lemon so I used vinegar instead. I used 4 tbsp of water and 3 tbsp of olive oil. We put it on grilled flank steak with salt and pepper tomatoes. It was hard to not eat the leftovers with a spoon!

  6. Connie Moultroup says

    Ok. Had to fess up….I used this to make a creamy pesto sauce. Back in the day (30 years ago) I used to make chicken in a creamy pesto sauce. I haven’t found (until now) a pesto that would work in a vegan version. It was absolutely perfect!!!! Thank you for this recipe!!!

  7. Connie Moultroup says

    Once again….you hit it out of the park with this one!!!!! This is fast, easy and out of this world!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      96 grams. For future reference, you can find the weight measurements for our recipes by clicking “metric” beneath the ingredient header. Hope that helps!

  8. Bethany says

    We have missed pesto since going plant based three years ago. This recipe is a hit for our family and so easy to make. We make it without salt and oil and it’s great. Thank you!🌱❤️

  9. Susan W says

    Had a bumper crop of basil and decided to try this. Made it with walnuts instead of pine nuts. It was delicious and my son (picky non-vegan 22 yo) thought so too! We loved the bite of the raw garlic and did not find it to be too noochy. (My nooch was a bit old and probably milder, and I used 3Tbsp.) Lots of flavour for just a few ingredients and a tiny amount of effort. Thx!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you both enjoyed it! Thanks so much for the lovely review, Susan!

  10. Angela says

    I just made this for dinner. I gave it a four out of five stars since I preferred this to the store brand. The only reason I gave it four and not five stars is that although I doubled the recipe, I feel like it didn’t make as much as I expected. But note, the pesto does go a long way!
    My husband, although he liked the fresh ingredients, gave it three out of five stars. I think because it wasn’t what he expected. I did add sun-dried tomatoes and Kalamata olives. I did not have lemon or lime juice, so I substituted orange juice, which I read is the next best thing. I could not taste it. I also used veggie rotini. Delicious!

  11. Nina says

    I think the texture of this turned out perfectly, but a bit too much nutritional yeast for my liking! If you are not used to the nooch flavour, I would add significantly less

  12. Maddie says

    I didn’t love this, it was way too garlicky for my tastes, and for my kids! It’s also the first pesto I’ve made with an oil and water mix, which I thought gave it an odd consistency. I’d definitely make it again but with just one garlic clove, and no water and more oil :-)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the feedback, Maddie! You could add more basil and/or spinach to your current batch to make it more mild. Hope that helps!

      • Jacqui says

        I made this pesto today, delicious, better than shop bought, I didn’t add water though as was runny enough. Definitely will make in batches to freeze,
        Thankyou

  13. Samantha says

    As a non-dairy gal it is super tricky to get my traditional cheese loving parents to admit anything other than the real deal is even edible. This pesto blew us all away! I followed your recipe exactly and used pine nuts and it was creamy, bright, and so so freaking good. Thank you so much for helping me convert the old sticklers!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad everyone enjoyed it, Samantha! Thanks so much for the lovely review!

  14. luisa says

    I am allergic to nutritional yeast, is there any other substitute for this?

    I am also allergic to garlic, but not onion, so I will use onion instead.

    Do I need to soak walnuts over night?

  15. Camille R says

    Delicious and very easy! It turned out a bit liquid for my taste so I added a few pieces of avocado and it was a delicious & creamy addition!

  16. Pedro Azevedo says

    I made the recipe as an attempt to please my mom, who had to go on a dairy-free diet and was completely skeptical of “that thing called ‘nutritional yeast’.” Well, we can honestly say the vegan version almost beats the traditional pesto. Bear in mind that if you want a stronger flavor, pour just a little bit of water into the mix and don’t save on olive oil.

  17. Sharon B says

    I was nervous to make this recipe without oil, but it turned out just as good! (I’m avoiding oil for 10 days while I’m on a cleanse.) I added two cups of fresh Spinach, since I had it; and it’s quite common to make it that way in Peruvian cuisine, which is what I grew up with. I served it with spiraled sweet potato noodles. Mmmmmm! Such a great combo!

  18. Jennifer Browning says

    So yummy, we loved this!!! I made a few modifications due to a lack of pine and walnuts, so I used cashews instead. I also added parsley. Used with gluten free spaghetti. Highly recommend and would make again.

  19. Sandrina says

    I like this recipe a lot. It is the first time I made pesto. It turned out great! I had to improvise a little, using cashews for the nuts and avocado oil instead of olive oil. I will try to make it with walnuts and olive oil next time I have those on hand!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Michelle. 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

  20. Kookie says

    This was so good!!! I made a Big batch 😍 how long will this last in the fridge? Thanks a bunch :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review- we are so glad you enjoy it! It will last ~1 week in the fridge. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  21. Zelda Reben says

    Yet another amazing vegan version of a traditional dish. I made this over spaghetti with chopped tomatoes and fried shiitake mushrooms. Lovely!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Zelda! Thanks so much for the lovely review!

  22. Christine Mavlian says

    I really wanted pesto for dinner but only had parsley and walnuts so modified this recipe a little. It was really delicious and I will add it to my regular repertoire.

  23. Susie says

    I made this today and it’s delicious! I added a couple of tablespoons of white wine vinegar and turned it into a dressing for a salad of roasted pumpkin, spinach, walnuts, and fetta. The taste was perfect. Thank you for the recipe!

  24. Anne says

    First time making pesto and oh my gosh- it turned out amazing! Subbed for walnuts and the flavor was unreal. I really think the nutritional yeast really took the flavor profile up a notch. I was literally licking the bowl. We served it over protein pasta but will try with our soybean and lentil pastas next. Thanks for always having wonderful vegan recipes, Dana! I love them!

  25. Victoria says

    Excellent! I made 10 servings in my Vitamix in under an hour and froze it in small containers. Now all I have to do for dinners is cook the pasta! Btw, the bulk of that hour was spent removing the basil leaves from the stems. The actual recipe preparation took no more than 8 minutes.

  26. Michele says

    Does this make enough to cover one pound of pasta? Or is that dependent on the amount of olive oil and/or water that is used? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michele, it depends how much pasta to pesto you prefer! But it would probably provide a light coating.

  27. Eleni says

    Delicious! I made some modifications to accommodate what we had on hand. Spinach + cilantro in place of basil, Extra garlic and half the lemon. I look forward to making it with basil when I get some. I’ve made so many of your recipes and love them all! Thank you

  28. Veronika says

    I normally absolutely love all of Minalmist Baker’s recipes but this one is a no for me. I followed her recipe to a T and it simply didn’t taste right and I’m a HUGE pesto lover.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that was your experience, Veronika! Since measuring basil can be a little challenging, it’s best to adjust to taste per the recommendations in step 3. Hope that helps!

  29. shapelessjourneys says

    So easy and delicious! I followed the recipe precise and it had exactly enough garlic and lemon juice! 3tbs of olive oil and 3tbs of water were more than enough as the pesto was quite liquidy that way. Delicious over my lasagna and on my ciabatta!

  30. Katy says

    Hi, looking forward to trying this!
    Can I make this without the nutritional Yeast? I Don’t have any left if my cupboard.

    • Becky Tetlak says

      I made this recipe with spinach to top pasta & veggies. It was so easy; literally took 5 min. I love the flavor the nutritional yeast adds. Simple ingredients. Packed with flavor. A few minutes of time. Great color!

  31. Caro Salinas says

    I love this vegan pesto recipe! How long does it keep in the fridge? Can it be frozen?

    Thank you so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Caro, Leftovers can be stored covered in the refrigerator up to 1 week. After that, pour into ice cube molds, freeze, and store up to 1 month or more.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we wouldn’t recommend using all arugula in place of basil, but maybe half would work!

  32. Liza says

    Hi Dana, what substitute would you recommend in place of nutritional yeast? Im trying to omit yeast from my diet.

    Thank you!

  33. Vicky says

    Nice and easy however 3 cloves of garlic was way too much, it killed the rest of flavours, I can still taste it the next morning. I’d add it to taste or roast before adding. Also I’ll try roasting pine nuts next time.

  34. Belle says

    Easy and delicious. I like how you can just blend it all together before adding the oil. I don’t like to get the processor out because I’m lazy, but it was definitely worth it.

  35. Shane Page says

    Was very delicious, but a little too tangy. I’ll just use less lemon juice next time, as everything else was perfect :)

  36. Pam says

    FABULOUS! My measurements were a little different because I needed to use up my fresh basil. I probably had about 3 cups fresh basil a rounded 1/4 cup of each pine nuts and nutritional yeast, juice of 1 lemon, 4 cloves garlic since this was more than the recipe and rounded portions of everything else to hopefully adjust so it was close to the original flavor profile. I subbed water for the oil with red flags raiding in my mind that no way could this be as delicious as regular homemade pesto with freshly grated cheese and olive oil. Despite my preconceived notions, I found it flavorful and fabulous! No one would EVER know it was vegan or oil free. So glad I tried it and thank you for such an amazing and healthy recipe!!!!!

  37. Megan says

    I made this with all spinach and love the flavor. While not vegan, I am dairy and soy free. I had not tried pesto before making this so I can’t compare it to that made with parm. I make it in a wide mouth quart jar and my immersion blender. No extra dishes to wash, just screw on a lid and put in the fridge. I love it on toast in the morning too.

  38. Kristen says

    Soooo good!! I added sundried tomatoes, and skipped the lemon as I never used to use it when making classic non-vegan pesto. I can’t really explain how happy it makes me that pesto can still be on a vegan’s menu!! ?

  39. Kim Tibbetts says

    This recipe is easy, fast and absolutely delicious. I added extra lemon because I didn’t think it was worth saving the extra from a whole lemon. I ate it over zucchini noodles. I love that it can be frozen!

  40. Sabine says

    I just made this pesto and I‘m amazed how insanely delicious it turned out! I used walnuts, omitted the oil and used 5 tbsp of water instead. Never would I have imagined this could taste this great without any oil. Thanks a lot for the recipe MB – 5 stars!!

  41. Daniella says

    I have made this multiple times and love it! Sometimes I do no oil and all water, other times I add a couple TBSP of EVOO. I use pumpkin seeds instead of pine nuts. I did try sunflower seeds but I think the pumpkin seeds give it the flavor I’m looking for. Thank you for such a wonderful quick recipe! It’s a hit with everyone who has tasted it!

  42. Jacqui says

    I wanted to make an awesome and impressive vegan dish for my carnivorous friends. They had superb compliments although I left out the oil. I would certainly make my oil free version of this vegan pesto again and again.

  43. Billie says

    It’s okay, I personally found it much too tart for my taste and couldn’t get the fatty mouthfeel that pesto usually has. I followed the recipe at first, then added extra salt, oil, and nutritional yeast. It’s still meh for me. I don’t think I’ll make it again but if I did I would roast the garlic, and use toasted salted nuts.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear this one wasn’t for you, Billie! You could reduce the lemon for less tartness. Better luck with the next one!

  44. J.T. says

    Simple and super easy. I made the pesto tonight with cashew nuts instead because that’s what I had in the pantry. It was so delicious with my red and white quinoa macaroni. My husband and I really enjoyed it. I will definitely make it again. Thank you so much for such a great recipe!

  45. Danielle says

    This literally takes only 5 minutes to make!

    I used 3 Tbsp of nutritional yeast.
    I used 3 Tbsp of EVOO.
    I didn’t use any water.

    I served this pesto over 1 pound of Banza bow tie pasta and added fresh san marzano tomatoes.

    It was very, very good.

    I just wish I made more pesto or didn’t use a whole box of pasta when mixing it together.

  46. Emily says

    Excellent recipe. I used one large clove of garlic and a little more lemon juice and it was nice and zesty. Love. Love. Love. Thank you!

  47. Mayen says

    Hi! Can I sub pecans in place of pine nuts? Also, I am allergic to garlic, what can I use in place of it? Onion possibly or onion powder even? Also, what happens if I add more olive oil instead of water?Thank you, your recipes are a life saver for someone like me with TONS of food allergies and intolerance. I’ ve found that your recipes are straight forward, healthy and easy to adjust if needed.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mayen, we’re so glad you find our recipes helpful! Thanks for sharing that! You could try garlic-infused olive oil if that is tolerated. Otherwise, feel free to omit the garlic. We haven’t tried pecans, but it might work. Other alternatives that might work better would be sunflower seeds or walnuts. Adding more olive oil might make the flavor overpowering, but you can certainly try it for a pesto with a thicker consistency!

  48. Lucy says

    Thank you very much for this recipe, it was quick, it was delicious (made it with walnuts) and I´ll definately do it again! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Lucy. 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

  49. Elizabeth says

    This was quick and easy and very delicious. I put it on Modern Table Elbows, pasta made with lentils, rice, and peas. For the pesto, I only needed to add 1 Tbsp of olive oil and 1 Tbsp of water. I used the pine nuts. Yummy recipe!

  50. StaceyN says

    I made this and it was really yummy! I used fresh basil from my garden and only made a few changes. I only added a splash of lemon juice since I’m not a huge fan of too much lemon. Then I used only olive oil vs olive oil and water. I just slowly added it till it got to the consistency I liked. I haven’t made pesto since I went dairy free so I was really missing it and was worried about not being able to add parmesan like I was used to. This was still super good without the parmesan and I’ll be making it again for sure. :D

  51. Alec says

    Another adaptation which turns out as largely a different recipe, although not vegan myself, I often make it for a community group as novelty, and am experimenting with nettle pesto on a beremeal flatbread base.

    In the absence of artisan products like vegan cheese in local shops, am going to experiment with a recipe for courgette cheese.

  52. Laura says

    Followed this recipe, substituting the pine nuts for cashews with sea salt because that’s what I had on hand. My dairy-allergic son absolutely loves pesto, but the vegan variety that we usually get at the grocery store has been out of stock, so we tried this instead. Absolutely delicious! Thank you for an easy and excellent recipe!

  53. Andrea V says

    Sauce came out better than I expected. Added this to some vegan tortellini from kite hill and it was absolutely delicious. I did substitute half of the nutritional yeast for vio-life Parmesan and added pasta water instead of regular water. Also, roasted garlic instead of raw and added fresh pepper. Overall, this is a keeper!

  54. ACW says

    I just made this to replace the regular basil pesto I love from the store. WOW! I actually used my mortar and pestle to make it … delicious!! I am so happy! Thank you!

  55. Ingrid Rajith says

    Oh my gosh this was such a hit with my family and the our dairy free company! Sunday lunch was a resounding success with the gluten free noodles with pesto, green onions and peas— and some of us indulged in the sun dried tomatoes! I loved the yeast flakes idea as it did really make it cheesy! Thank you! This recipe will become a staple. Bless you!

  56. Jim F. says

    Dana, please don’t say that nutritional yeast is high in vitamin B12. The yeast itself contains ZERO B12. SOME brands will ADD B12 to their nooch, but not all. So everyone has to confirm that the nutritional yeast they use has been supplemented with B12. And that is a problem for those of us who get ours from the bulk bins at Whole Foods or other natural foods stores. So unless you are completely certain that the nutritional yeast you have has had some B12 added to it, safest to assume it hasn’t and continue to take a B12 supplement.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for the feedback, Jim! We certainly weren’t suggesting anyone not take a B12 supplement. But we also aren’t recommending anyone take B12 either. We don’t give medical advice on this site. We will take another look at the wording on this recipe and see if we can make the information around B12 more clear.

  57. Katherine says

    This recipe was gorgeous-so easy and so quick and all the family loved it, including the young children. I may never buy pesto again! Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Katherine. 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

  58. Stayc says

    I didn’t have enough basil, maybe like 3/4 cup. I used all of the ingredients listed except water–I didn’t need it. I simply tweeked the amount of ingredients to make them proportionate to my basil amount. Very delicious taste and I will add this recipe to my list of Staples. Thanks.

  59. Ellen says

    I made it without oil or broth and it was great! The nutritional yeast and lemon juice are inspired. I like the cayenne suggestion someone made. I’ll try that next time.

  60. CrochetTouche says

    I have a baby with a dairy allergy and another who has a nut-free school. I make this with sunflower seeds, toss it on whole wheat rigatoni, and they both devour it at lunch. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review. We are so glad they both 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. Jen says

    This is now a regular staple in our rotation. So easy to make. Sometimes I skip the garlic and use extra nutritional yeast and lemon. So good on pasta and in stuffed portobellos mushroom caps.

  62. Brenda Graham says

    This is a great recipe. It tasted really yummy. I used cashew nuts instead of pine nuts and lime instead of lemon.
    Great idea to add a small amount of water, it was creamy and easy to stir into pasta.

  63. Daisy says

    This is such a great recipe. When I have extra time I like to roast the garlic and lightly toast the pine nuts for even more flavor.

  64. Laura Brackett says

    This is my go to pesto recipe! I sometimes use cashews or just use the vegan parm instead of nuts and yeast. I put it on roasted spiralized zucchini! And it’s always a winner!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Laura. 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. Colleen Cornelius says

    Love this recipe, did cut the nutritional yeast a to 2-3 TBLS and subbed in Cashew nuts (what I had on hand) Turned out perfect and just goes to show how versatile this wonderful recipe is. Thanks so much for sharing

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Colleen. 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

  66. Chrissy E says

    I can’t believe this is my first time making this! I might not be 100% vegan but I am trying to get there. I enjoy this MORE than regular versions. According to the nutrition facts, it does have lots of salt (nooch?). Overall a staple!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chrissy, We are so glad you enjoy this recipe- thanks so much for sharing! The nutritional yeast supplies a nominal amount of sodium- most of it comes from the sea salt. 32 mg is considered a “very low sodium” amount according to the American Heart Association.

  67. Caley says

    I had never made pesto before, so I loved this simple recipe. I made it pretty much exactly to the recipe, but added a little extra oil as my blender was too big. I have eaten this as a dip with chips and can’t wait to stir it through some pasta later for dinner. Thanks for the lovely recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Caley. 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

  68. Emmi says

    I decreased to 2 TBL nutritional yeast, 4 TBL pine nuts and only did 1 tbl of water. Love that it says lemon measurement instead of just “half a lemon.” Best pesto if my life and it’s VEGAN! Trust me I’ve made a lot! Thanks again minimalist baker!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Emmi. We are so glad you love 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That sounds delicious! Thanks so much for the lovely review, Tara. 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

  69. Jeffrey Wong says

    Nutritional yeast for pesto! Glad I saw your page!

    I’ve been making pesto off & on. I recently began using fresh parsley instead of basil. Try it, you might not go back to basil ($$, if you don’t have it in your garden!).

    Walnuts or almonds also do really well in place of pine nuts ($$$)
    I always made my pesto with a processor, but now just use a knife and cutting board. Try it. A very palpable texture treat awaits!
    Garlic, garlic, garlic! Yes!

  70. Tara Ryder says

    My whole family really enjoyed this recipe. I actually didn’t have the full two cups of basil so I used baby spinach to make up the difference and I was pleasantly surprised with the results!

  71. Sita Lawson says

    This is delicious. I just made a batch without being too picky on the measuring because I wanted to use all the basil I picked today. I found myself eating it with a spoon so I’m going to steam some green beans to put this on. I washed my garden basil and it was still damp so I did not end up adding water. I used cashew nuts because they are my favorite in basil and add a creamy texture. I also love using toasted pumpkin seeds in pesto. I gave it at 5-10 minutes of chopping in my ninja food processor to get the fine texture I wanted. No one will miss the cheese!

  72. Verity says

    Delicious and light vegan pesto. I used to buy vegan pesto from the store but I’m now fully converted. So good tossed with tenderstem broccoli, petit pois or other green vegetables, cherry tomatoes and pasta. Yum!

  73. Devin Orrell says

    I love pesto and this was something missing ever since I went plant based…
    I feel silly because I never thought of using nooch!! I mean, I already use it as a parm replacement on everything else so why the connection of using it in pesto NEVER occurred to me. So thank you! It’s awesome!
    So

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Devin. 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

  74. Damaris says

    My boyfriend recently went vegan and I’ve been experimenting with new recipes for our favorite dishes. I have to say- this pesto is the best I‘ve ever made and the consistency was the best I’ve ever been able to get it- way better than with dairy. We made pan fried gnocchi with this pesto and it was delish. I never knew about nutritional yeast but now I’m looking for other recipes I could use it in. So good! Make this!

  75. Sheila says

    I’m going to try this but I’m only going to put one Tbs. of the nutritional yeast in. We don’t like it! Made our son’s recipe for the mac and cheese their kids like and we hated it so much we threw it out. I’ve tried various brands. Using Bragg right now. I’ve actually enjoyed it sprinkled on popcorn but it’s only a sprinkle. Do you have anything to suggest–a different brand, cutting the amount down so using only 1/3 of what is called for? Thanks.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can honestly just cut it way down or omit as it adds cheesiness. But there’s other flavors going on so you don’t really need it!

  76. Lauren Ryan says

    This pesto is amazing ! I mixed it in some pasta and spread some on top of broiled tofu. So amazing

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks, Lauren! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers. xoxo!

  77. Zoe says

    I’ve been vegan for 10+ years and also gluten free for past 5…This recipe is my GO TO for pesto- it is SO delicious and easy. I grow my own basil, and like it spicy so I also add 1 tsp of cayenne to the mix before food processing. Thank you for this simple, reliable and tasty plant based pesto!

  78. Shochet says

    I made this to put on a GF pasta primavera and it was awesome. I can’t say enough good things about it. The only hint I would add is that it has to food process for a long time (about 5 minutes) to get to a good consistency, but that’s just a head’s up. I have already shared it with 2 of my GF DF friends and can’t believe that my days of missing pesto are over! I, too, used the larger amount of nutrish yeast. I also used a little extra lemon and the pine nuts. Very forgiving and great recipe. Thanks!

  79. Deb Z says

    This was very good. I decreased the garlic a bit and increased pine nuts for my personal taste. Just commenting because my food processor died halfway through and I did the other half in the blender; the blender batch was remarkably much better. So if you have both, choose a high speed blender!

  80. Jasmine says

    FREAKING WOW… This was probably the best pesto I’ve ever tasted. I did make a couple alterations to the recipe:
    – I did 2 TBS pine nuts and 2 TBS walnuts
    – I also added a couple small handfuls of frozen greens (kale, arugula & spinach)

    But seriously, what a fabulous recipe!!!

  81. Sian says

    My only issue with this pesto is that I stand at the counter eating it with a spoon (to “test” it), and the next thing you know half of it is gone. It is absolutely fabulous! Also, if you are a little low on basil, which I was the last time I made it, you can add in some supplemental spinach and it still tastes divine.

  82. Ava Keating says

    I made this for the first time yesterday just to eat over gluten free pasta and it is SO GOOD! Now that I have all the ingredients on hand, this will be so easy to make when I want it in the future again. It tastes cheesy and sooo good! I did 3 tbsp of the nutritional yeasts and it wasn’t more than enough cheesy flavor.

  83. Jay Grant says

    I love your recipes and photo presentations. In this arugula recipe I think it would be helpful to specify amount of arugula in terms of weight.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jay, we didn’t use arugula in this recipe- are you referring to the basil? If so, you can find the weight measurement by selecting “metric” below the ingredient heading. Hope that helps!

  84. Michele says

    I made this for a group without garlic and it was delicious. I then made it for home but with only 1 clove of garlic and it was also delicious. I use the higher amount of nutritional yeast for the flavor. Thank you so much for this recipe! Pesto is just the best.

  85. Felicia says

    Amazing pesto. I make this with a tweak I picked up from Dana’s Super Green Vegan Kale Pesto and put in an extra cup of fresh parsely. I add an extra tablespoon of pine nuts and sub out the nooch for the vegan parmesan recipe she has. Would go good with some percorino romano for non-vegans as well. Putting this on everything I can and will be growing some basil plants as well!

  86. Sophie says

    I’m so impressed by this recipe! I was looking for dairy and nut free pesto recipes and I am so glad I found this one; I was able to make everything in my magic bullet in less than 10 minutes. I’ll definitely be making this again!

  87. Carla Sofia says

    Very Yummy Recipe!!. I followed all the directions as posted. =) Questions: 1) my pesto doesn’t look as green as yours. Why is that? it looks more pale green. (I add exactly what you indicate for the Nutritional Yeast. 2) 2 cups of packed basil only gave me like 3/4 cups of pesto. Why? Conventional Recipes tend to give you more….
    Thanks! =)
    PS. I tried a few other recopies of yours and they are amazing!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Carla, depending on the type of nut, how much oil and water you add, and the quantity of herbs you add the color will be affected.

  88. Dave says

    It was fantastic even tho I didn’t have any basil. Used cilantro and spinach instead. Very tasty.

  89. Elise S says

    Hi Dana,
    I made this with your pasta recipe the other night. It was absolutely delicious!! I will definitely be making it again. I am looking for excuses to use the leftover in other dishes or for my packed lunch (maybe paninis or salad?).
    Great recipe! Really added some oomph to a pasta dinner

  90. Sam says

    I whip this up pretty much every time I have enough fresh basil grown in my garden. Super quick and easy and makes Ana amazing pasta sauce. A little goes a long way!

  91. Stephanie says

    I skipped the water, and used cashews as thats what I had on hand. It was absolutely delicious, will be my go to pesto recipe.

  92. Angela says

    I can’t get enough of this pesto- I even have it on toast as a snack! Just used the last of my basil with walnuts instead of pine nuts and it is just as delicious. Pledging to grow truckloads of basil next season!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      They won’t mimic the flavor of the pine nuts, but they should work for texture. Let us know if you give it a try!

  93. Tammy Vidal says

    I didn’t get around to adding any oil because the consistency was perfect without it! Used 2T nutritional yeast, 2T lemon juice, and sunflower seeds, which are options suggested in the recipe. Bright in flavor, bright green in color. Love it!

  94. Karen Athar-James says

    Used some cashews and almonds as they were the only nuts/seeds I had to hand, subbed 1.5 cups for wild garlic leaves, and put in 2 small garlic cloves. Really tasty! Had it with mushrooms, broccoli and tagliatelle for an easy dinner, and plenty left over for a second meal later in the week too :) Thanks!

  95. Meghan says

    I absolutely love this recipe! I became extremely dairy sensitive over one year ago and missed pesto a lot. The only substitution I made was using 2/3 arugula and 1/3 basil in lieu of only basil.

  96. Lisa S says

    This is so good. I have made this numerous times. I always use Go Raw sprouted sunflower seeds. I add 3 T olive oil, 1 T lemon and 5 or 6 T water depending on how much basil I have on hand. I stick to the recipe for the rest. I am not vegan but can’t have dairy so this is just perfect. I use it when making homemade pizza or on top of noodles. It is the best!

  97. Laura Hunter says

    FABULOUS! My husband says, best pesto ever!
    Thank you for this and all the fantastic recipes you share with us, your devoted following!
    Laura

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Laura. We are so glad you and your husband 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

  98. Laura says

    I have made this multiple times and its delicious!
    I currently have alot of basil, I can’t keep up with my plants.
    Can I freeze the pesto so i can still enjoy it when my plants die back. If so how would you recommend freezing it?

  99. Rob says

    Would this be good for a meal prep dish? I was thinking of making a pesto pasta salad meal prep for lunches. Not sure how long this would last bring refrigerated.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rob, yes, we think it would work well for a meal prep dish. We have a similar recipe (Penne Pasta Salad) to what it sounds like you are wanting to make and it lasts about 4 days in the fridge.

  100. Beth Hardesty says

    I LOVE your recipes! I just made this, omitting any oil and adding more lemon juice, and also spinach. Yummy!

  101. Kittye says

    I made this pesto last night using the leaves from two Basil plants. It is absolutely delicious! I licked the food processor, after storing the Pesto, as if I was having icing. Thank you for sharing this wonderful recipe!

  102. Harvey spector says

    I followed this recipe to a T and it turned into liquid. I even put wayyyy less water than you suggested (I added one tablespoon). What a shame. bad

  103. Jagan says

    It came out really well. After turning vegan I hadn’t eaten pesto for a long time because I always bought it in the store and vegan pesto was quite expensive to buy from a local shop. Thanks for the recipe!

  104. varvara says

    i never saw nutritional yeast and never know how to make it. can u explain for in simple English language so i learn that. i love you always, thank you. with love.

  105. Jacki C. says

    This is a consistently great recipe–just made a second batch. I agree with many of the commenters–sunflower seeds are WAY better than pine nuts. The lemon makes it so bright–perfect for an early winter night. Thanks!

  106. Ozahhhhh says

    I enjoyed the creamyness of the pesto but it tasted slightly too grassy for me.
    & Subbed the lemon juice for apple cider vinegar and the nuts for hemp seeds.

  107. Astrid says

    Hello, I just found your recipe and it looks awesome. However, I would like to know if it would still be as creamy and tasty if I sub the nuts with cooking soy cream ?

    Thank you ! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm I’m not sure! We haven’t tried that and can’t say for sure, but if you experiment with it, report back on how it goes!

  108. Lauren says

    Made this tonight for my partner and I, it was easily the best pesto both of us have ever had, and it took no time at all! We will definitely be turning this recipe into a weekly thing. Thanks minimalist baker for never letting us down with your recipes!

  109. Helen says

    Yum!! Perfect vegan and nut free pesto. 2 of my non vegan people grated parmigiano on top; we all loved it and I look forward to trying some of the variations.

  110. Kels says

    Wonderful and reasonably easy. I used tahini in place of the nuts due to allergies. It worked great. Will definitely make again.

  111. Natalie says

    Such an easy and absolutely delicious pesto recipe, my go-to! It really can’t get any easier than this. I like to use my food processor for this recipe but a blender will do as well. Slather this pesto on fresh kalamata olive bread, pour it over hot pasta, or make it the sauce for an olive and tomato pizza… the possibilities are endless. Highly recommend.
    Thank you, Dana!!

  112. Sahara says

    Delicious! I combined with vegan Alfredo sauce! Thank you so much for the recipe! Your peanut butter cookies are next!?

  113. Amy says

    This is delicious! I made it with a combination of arugula and spinach, with plenty of garlic and lemon. It’s very bright, in taste and color, and excellent on whole wheat pasta.

  114. Cloé says

    Wow thank you, I just made it with sunflower seeds and it was delicious. Currently eating it in a bechamel sauce with pasta, spinach, brocoli and a little bit of seitan and I’m in love!

  115. Lynn says

    I was skeptical about this pesto. Can it be good without Parmesan cheese?? Oil AND water??? I can happily say I will eat this as much as any other honey made pesto. Silly my to question one of your recipes……

  116. Alex says

    What is the best way to store this after being made? If we are meal prepping should we put the pesto on right before eating?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alex! 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.

  117. Shelly says

    I rarely post comments, but this was too easy and turned out delicious, not to share. Followed the recipe except that I used avocado in place of the oil as someone else suggested, to make it oil free. I think the flavor actually tastes even better the next day. I loved it on sour dough bread with fresh sliced garden tomatoes ! Yum!

  118. Melissa says

    This pesto recipe is amazing!! I’ve made it several times now and have found that I prefer it when I substitute basil for carrot tops. I was tired of throwing my carrot tops in the compost bin when I knew I could do something useful with them and VOILA, best pesto I’ve ever had. Thanks Dana!!

  119. Crissie says

    This is an incredible recipe! We are a vegan and nutfree family I have a ton of fresh herbs this summer, and your low-oil and nutfree option pesto is totally perfect. I spiralized some zucchini, steams, and tossed in the pesto and also made a pesto rice – makes me wish fresh basil season was all year!

  120. Jenn says

    Any suggestions for making it without nutritional yeast? I haven’t yet found a brand that does not contain folic acid (I have two MTHFR mutations).

  121. Roxanne says

    This pesto is amazing. So flavorful and so easy to make. I made it as is and served it over spaghetti squash with some sundried tomatoes on top. Total yum!

  122. Angelica Virgen says

    I made this with no high expectations on the taste, but OMG!!! The taste is INCREDIBLE! It’s recioes like this that motivate you to keep eating healthy and don’t make you miss all the junk food. I love Italian food and it’s so hard to find good alternatives to the sauces used in Italian food. This is a must try! Very fast and easy to make too.

  123. vanessa says

    I have a ton of basil in my garden right now and I am ready to make me some pesto. However, I can’t eat nutritional yeast. Can I just omit the yeast or can I sub it with another ingredient? What about using pumpkin seeds rather than pine nuts?
    Thanks for the advice.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      There are not substitutions that really mimic the flavor of nutritional yeast, so just omit it!

  124. Brittany says

    This is so scrumptious. I usually double it and use about 1 part basil, 3 parts spinach for the basil and then toss it with pasta and throw in some cherry tomatoes and marinated artichoke hearts. So delicious. My current pregnancy craving obsession.

  125. Gürkan Ülgey says

    It was so delicious and loved!! I didn’t have full two cups of packed basil fresh, so I added some dried basil and it was amazing!

  126. Mari says

    Just made this vegan pesto..
    I have never had a more beautiful pesto before! :)
    Best thing is that it is light and healthier compared to its cheesy variety.
    I strongly recommend it!
    Added a little of my backyard chilli to give it a ‘kick’… Very nice ?

  127. Robin says

    I have a sensitivity to citrus, anything you could recommend in place of the lemon to add acidity and brightness?

    Thanks!

    • Melissa says

      hey robin! I was thinking maybe just a splash of apple cider vinegar could work and the remaining could be water or veggie broth? not sure if that would taste a little off though, sometimes ACV sneaks up and bites you in the butt.

  128. Meaghan says

    This is the most amazing pesto recipe I’ve ever tried!!! Adding water and oil together definitely helped make it better for using it in pasta. My family loved it and couldn’t believe that there wasn’t actually cheese in it since it had such a creamy texture! 10/10 recommend trying this

  129. Veg Guy says

    I made this today, and I don’t want to overstate things, but it changed my life. This is an indispensable staple going forward.

  130. Jess says

    So I made the mistake of promising my 3-year-old something and for those in the know, you can’t go back on a promise to a 3-year-old without them scorching the earth… She loves pesto and I had promised to make her some for her lunch at daycare, forgetting that it is a nut-free facility. After seeing and trying the sunflower version as well as fulfilling my promise, I will NEVER go back to pine nuts. It tastes the EXACT same or it does to me and my 3-year-old. I’m stoked I dont have to take out a second mortgage to make pesto. Thank you for the variation, as I would have never thought of it and I avoided an epic meltdown ?

  131. Rachael Sierra says

    Loved the recipe! I toasted my pine nuts lightly (just to make them a tad bit less bitter) and added some sun-dried tomatoes to brighten it up. I was going to put it on top of my sandwiches but decided to put it on top of some home baked fries (YUM). My brother and ate a lot of it for dinner with pasta the next day. Quick question: what difference would roasting the garlic make? I have a sensitive stomach and sometimes cooking garlic can make it easier to digest. Would it mess up the consistency? Make it too sweet?

    • Melissa says

      I don’t think it would mess up the consistency too much seeing a though its not a ton of garlic being used. Might make the flavor a little more warm as opposed to pestos signature bright flavor, but that sounds good to me!!

  132. Hannah says

    Hi! I just made this today and it was delicious :)

    Only thing is, I don’t think your gram measurement is correct for the basil… 4 absolutely packed cups came out to way less than 144g! Maybe a typo?
    Otherwise, easy and fantastic recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hannah! Thanks for reaching out. You did indeed catch an error and we have updated it to the correct amount!

  133. Katherine says

    Hi Dana,

    This is a wonderful recipes. I love it! I’ve feature it in our website Green Thickies.com in the post 10 Best Raw Vegan Pesto Recipes.
    I’ve only used one image from here, a small snippet and credits and links all given back to this page. Hope that’s okay with you? Keep up the great work!

    Thanks a lot :)
    Katherine

  134. GinaM says

    We are a newly vegan family. And I use your recipes almost daily. I used an avocado in mine instead of oil. It’s a huge hit. Thank you for a all you do. It is much appreciated!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  135. Rae says

    This sounds amazing, I am definitely going to try it. My question is, can you use another kind of seed or nut? Such as peanut, almond or cashew? What would you recommend if so? Thanks!

  136. Sierra says

    A friend gave me a big bag of basil yesterday and I needed a lil something to drizzle over the couscous and chicken I made for dinner. This Pesto brought it all together ✨ so easy sooooo yummy! I have some leftover, I’m stoked to use it for lunch ?

  137. Stephanie de Haan says

    I made this for my family (which includes a very fussy 10 year old boy) and mixed it through bow-tie pasta with steamed broccoli. Everyone LOVED it!!! So incredibly fast and easy to make and it was delicious!!! You would never know it was vegan and it’s so much healthier than traditional pesto!

  138. Kristen says

    I made it today and I think by far it is the best pesto I’ve ever made. This will most definitely be my go-to pesto recipe.

  139. Wendy Medina says

    Hello. Trying to make this for dinner tonight. Do the nuts have to be boiled first or can they go in the blender raw with the rest of the ingredients?
    Thank you!

  140. jenny says

    this is honestly the best pesto i have ever made! i steamed zucchini noodles and then topped them with the pesto and sautéed cherry tomatoes. omg i think i ate it in 1 minute!! thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Joanna! The best for preserving it would be to pour the pesto into ice cube molds, freeze, and store up to 1 month or more. Hope this helps!

  141. Lisa says

    OMG! Either I was really hungry or this Pesto is the BOMB! Sweet Jesus! Can’t wait to make a pizza with it. Many thanks, and BTW, your recipes are all good!

    • Stephen says

      I used this on pizza and it was amazing. I also put on artichoke hearts, garlic, olives, mushrooms and spinach.

  142. Kimberly Marin says

    I made this and it was absolutely delicious! Could not tell the difference between this and the old one i used to make wih cheese! Yummy!!!

  143. Debbie says

    I just made this and it was super easy and yummy. My 2 and 4 year olds scarfed it down on some whole wheat fettuccine. I added some hemp hearts for a nuttier flavor and to increase the protein content and liked the creaminess they added to the pesto without relying on too much olive oil.

  144. Linda says

    We loved it!! We don’t use oil so I put white beans (I read that idea on another recipe) in it to thicken and give it more body. Perfect! Thank you

  145. NdeJ says

    I made this with garlic scapes (instead of basil) and sunflower seeds instead of basil and nuts. Turned out great!

  146. R says

    This recipe is great! I opted for water instead of EVOO and it still held together thanks to the nutritional yeast. I’ve been using it similarly to your chimichurri portobello recipe and it’s divine! I’ve also coated roasted shaved brussel sprouts with it for a killer side dish.
    Fair warning for anyone reading this: do not put it on spaghetti squash; the sweetness of the squash clashes and makes the pesto taste bitter.

  147. Sherry says

    Wow!! I haven’t comfortably eaten pesto in well over a decade. This is WONDERFUL! SO amazingly good and totally pesto. I made the walnut version because I didn’t want to “waste” my pine nuts if this wasn’t spectacular. Incredibly luscious on raw zucchini pasta.

    THANK YOU!!

  148. Lauren says

    I just made this tonight and it was delicious!! My boyfriend has been growing basil and had enough for a half of this recipe. We had it with spaghetti squash and roasted chickpeas. So so fresh and delicious. I will definitely make it again : )

  149. Lauren says

    I used Aquafaba to replace the oil. I save the bean juice after cooking beans. We used the pesto for pesto potatoes and it was very yummy. Thanks so much!

    • Terri says

      Thanks! Never thought of aquafaba to replace oil! I am on a no/low oil diet (high cholesterol/blood pressure), and miss so many yummy recipes.

  150. Antonia Raab says

    Thanks for this recipe! I’ve always loved Pesto before going vegan and this one actually tastes so much better than anything with cheese! I also added some peas into the recipe to make it creamier. It turned out deöicious. Thanks for all the cooking inspiration!

  151. Rebecca Saguin says

    Made this today. Absolutely fantastic. I did as the directions said except I only used 2T water and 1T olive oil. Thanks for this!!

  152. Giada says

    Mmmm… great recipe! I’m definitely making it again. I love this website btw. I am vegan and I appreciate that all the recipes are dairy-free (and delicious!) Thank you, Dana, for creating this really cool site :)

  153. Elyse says

    Really yummy, I made a half batch and I added too much nutritional yeast and I made it a little salty but it was still awesome. I’ll be eating it with pasta tomorrow for lunch.

  154. Ashley says

    Do you think this would work well with your vegan Parmesan recipe in place of the nutritional yeast??

  155. Luann Rouff says

    I’m 60 and have been making traditional pesto for years, but this is my new favorite pesto. My daughter is vegan, and I am rapidly following in her footsteps due to her influence. I used pecans for the nuts because that’s what I had on hand. Yummy!
    Next time I’ll double the recipe, because we are sad to see the empty blender.
    Thank you for the wonderful recipe.

      • Luann Rouff says

        Hi May. Yes, it’s a bit different, but I wouldn’t say “significantly.” I love almost all nuts, so I just use what’s on hand (pine, pecan, walnut, or even macadamia). A little arugula thrown in with the basil is also really good. Have fun playing around with your pesto!

  156. Jennifer says

    Really, really good! Just had for dinner and was enjoyed by all. I had never heard of nutritional yeast being used in place of cheese, so glad for a substitute, thanks! Did not have fresh Basil so used a variety of organic greens together and added 1 tsp dried basil.

  157. Pauline says

    I’m always after something new and I like the idea of using yeast. So healthy for a vegan recipe. I will try it and let you know.

  158. Britt says

    Dana, I am a huge fan of your blog! Any chance that last photo is some sort of spiralized veggie noodle? I actually tried raw zucchini pasta for the first time over the weekend, and now I’m completely hooked! Is there any certain type of spiralizer you might be able to recommend to a minimalist on a budget?

    • Christopher VeganPorowski says

      I grow basil in the garden it is overwhelming I got so much of it and try to make a pesto following your recipe it is absolutely delicious i did use vitamix and make it very creemy so delicious!

  159. Cam says

    I halved the recipe, for 2 people and served it with wholemeal spaghetti, the mix itself has a great balance of acidity!

  160. Dana says

    This looks great! I plan on making it today as I have a ton of basil waiting to be harvested! And a huge thank you for adding the weight measurements in grams! That helps so much!

  161. Bill Bradley says

    Bill Bradley @ MediterraneanLiving.com
    As a Dietitian, I work with many people who love eating Italian, but can’t eat the cheese because of lactose intolerance. This is a brilliant recipe that really tastes as good as it looks. Bravo!

  162. Krys says

    Made this last night and it was AMAZING! Want to make it again tonight but I’m out of basil and have a ton of kale kicking around. Do you think it would taste good swapping the basil for kale?

    Thanks ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’ve heard kale pesto is awesome! I’d still recommend throwing in SOME herbs, either parsley or basil for flavor.

      • Anna says

        Kale pesto is delish!! But I always try and add in a little basil and I like to saute my kale with the garlic for just a few minutes. I’ve learned that our body can more readily absorb the iron in greens when lightly cooked/warmed. YUM! Also love using 1/2 an avo instead of oil when they are on hand and ripe :).

        • Lynn says

          New to the vegan world and I made it, successfully!! Excellent! Next time I will back off a little on the lemon juice. And I added no water. Thank you!!!!

  163. Samantha says

    Yay!! I’ve been waiting for a bomb.com pesto recipe to make it’s way onto your blog! Can’t wait to make this!

    • Bat says

      This kind of yeast isn’t like the yeast used to make bread rise. It’s a food supplement that lends a cheesy, savory or umami flavor to dishes. It’s vegan, unlike actual cheese, and is used here as a parmesan substitute. It’s also very good for you! I believe it grows naturally on beets, but don’t quote me on that. Hope that helps!

  164. Three Brits says

    So much better to make your own pesto rather than buying it! Way cheaper and so much tastier! We make all our own pesto in our blender and like to mix it up, sometimes using spinach, sometimes using kale and sometimes with basil – such fun experimenting!

  165. Jenn says

    Love this recipe, which I’ll make again and again. I made it tonight with what I had on hand (kale and walnuts) and I couldn’t believe how quickly in came together and how wonderful the flavor is. I’m excited to start experimenting with nut and herb combinations.

  166. Sandy says

    I made this for dinner tonight and it was so delicious! I added an extra clove of garlic.
    Dinner was so easy and quick, this is my new go to recipe! Thanks Dana!

    Sandy

  167. Amy says

    I am always grateful for a meal that my entire family eats and uses the ingredients already in my fridge. While I didn’t have any basil, I followed your recipe using 2 bunches of Italian parsley and 1 bunch of cilantro. I also used a mix of walnuts and almonds and served your vegan parmesan cheese on top. Nothing was wasted! Thank you!

  168. Natalie says

    This looks delicious and surprisingly creamy for a vegan pesto – will try it out the next time I need a quick pasta fix

    – Natalie

  169. Elena says

    I just made your dried tomato pesto pasta yesterday, oooh i was so delicious! This looks great and i will return to pesto more often now. Thank you!

  170. littleblackdomicile blogger says

    There is nothing about pesto I do not like! AND the colors of the food when on display in white dishes can dictate an entire food event. We encourage our clients to always use “food” as an accessory. So natural and a feel good moment.-Laurel Bledsoe

  171. Saskia says

    Looking terrific! I like the variation with sunflower seeds as they are also much friendlier on a student-budget. Will definitely recreate this soon!

    • Keri says

      I made this for my family of 5 which is the “bell curve of diets”, and everyone loves it! One of my favorite things to do is modify dishes to satisfy my vegan eater and my carnivore. This is an awesome pesto to pair with meatballs as well as grilled veggies and vegan pasta. Thanks for your easy to follow, beautiful recipes.