Vegan Basil Pesto that is a dairy-free version with all the same bright and herby flavors as traditional pesto! This recipe makes a good sized batch of pesto which can all be used for a large pasta dish to feed four people or have leftovers for later. Whether you’re using garden-fresh basil or a store-bought bunch, this pesto is simple to make and far more flavorful than anything from a jar!

Tips for Success

Add olive oil at the end.
By stirring the olive oil with a rubber spatula instead of using the food processor, the olive oil molecules stay intact, giving the pesto a more rustic flavor and preventing it from becoming bitter.
High heat can make pesto bitter.
High heat can dull pesto’s vibrant green color and create bitter flavors. For the best results, stir it in after cooking rather than heating it directly.
Don’t freeze longer than 3 months.
Pesto is truly best enjoyed fresh. If you do freeze it, using within 1-2 months is best as the longer it’s frozen the more likely it is to get freezer burn as well as lose it’s bright, fresh flavors.

Using Pesto

Pesto is versatile and can be used in an array of different dishes! Some of my favorite uses for pesto:

Toss with pasta. This is my go-to for pesto! Need recipe inspiration? Try my Vegan Pesto Pasta!
Spread on sandwiches. Even just a simple sandwich, with sautéed veggies and avocado
Drizzle over roasted veggies (after roasting), such as carrots, mini potatoes, cauliflower, or zucchini.
Dollop on baked potatoes. This is an absolutely delicious way to serve baked potatoes, so different than the traditional butter and sour cream version.
Stir into grains, such as quinoa or rice. A side dish everyone will love!
Use as a sauce base for a pizza. Pesto makes for a delicious alternative to marinara, adding bright zesty flavors.

Ingredient Spotlight

Olive Oil
Extra virgin olive oil gives pesto its silky texture and helps bind everything together. It’s rich in monounsaturated fats and naturally occurring antioxidant compounds, making it both flavorful and versatile. A balanced amount keeps the pesto bright without overwhelming the basil.

Basil
Fresh basil brings a vibrant, green flavor with subtle notes of mint, anise, and pepper. While it’s best known for its aroma and taste, basil also contains antioxidant compounds and is especially high in vitamin K.

When basil is abundant, I make pesto using all basil leaves. If I’m buying basil from the store, sometimes I stretch it with spinach or arugula to make it budget friendly, but totally optional.

Walnuts
Walnuts add body and a mild nuttiness that works beautifully in dairy-free pesto. They’re a good source of omega-3 fatty acids and give the sauce richness without overpowering the herbs.

How to Make Vegan Basil Pesto

Tools you’ll need:

1 food processor with chopping blade
1 rubber spatula

Chop Garlic and Walnuts

Place ½ cup walnuts or pine nuts and 2 large or 3 small cloves of garlic in food processor fitted with chopping blade. Process until finely chopped.

Add Basil & Seasoning

Add 4 cups basil leaves (about 4 oz or so), 2 tsp nutritional yeast, 3 Tbsp lemon juice, ½ tsp sea salt, and 1/8 tsp ground black pepper. Process into a paste, stopping a few times to scrape the sides with a rubber spatula.

Stir in Olive Oil

Remove the blade from the food processor and pour in ¼ cup olive oil. Stir to combine using the rubber spatula. Taste pesto, adding anything more it may need.

Pesto Variations

Pesto isn’t limited to just basil, or even greens! Pesto can be made from a variety of ingredients and it’s fun to try dishes with different variations.

Olive Pesto Pasta is creamy, tangy, and delicious.
Mint pesto pasta is fantastic way to utilize all that wild mint growing in your yard!
Arugula Pesto Pasta has a unique, exciting peppery note from the arugula leaves.
Stinging Nettle Pesto is made from free greens harvested early spring that give pesto a bright, herbacious flavor with tons of nutrients.

Storage

Refrigerate pesto in an airtight container for up to 5 days. Option to add a drizzle of oil oil over the top of the pesto to preserve the bright, green color.

Freeze pesto for 1-2 months. Try freezing in ice cube trays for easy portions!

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