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Fresh, bright and incredibly versatile, vegan pesto is a go-to sauce that adds a pop of flavor to just about anything. Made with basil, spinach, nuts and nutritional yeast, this plant-based version skips the cheese found in traditional pesto recipes but keeps all the richness and zing. You can whip it up in minutes using a food processor or blender. Use it on pasta, drizzle it over pizza or serve it as a dip with crackers or veggies for an easy, flavor-packed upgrade.
Vegan pesto is a fresh, herby sauce made with basil, spinach and nuts. It’s quick to prepare and perfect for pasta, pizza or dipping.
Also try these no-bake granola bars, strawberry oat bars, lasagna al forno, or homemade tomato paste.
Why You’ll Love It
Quick to make: It takes just minutes in the blender.
Dairy free and delicious: No cheese needed for big flavor.
Great for meal prep: Make a batch and use it all week.
Versatile: Perfect for pasta, pizza, sandwiches or snacks.
Nutrient packed: Full of fresh greens, healthy fats and B12-rich nutritional yeast.
Vegan Pesto Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Basil leaves: Classic pesto flavor and vibrant green color.
Spinach leaves: Adds volume and mild earthiness to the blend.
Pine nuts: Traditional pesto ingredient with rich flavor.
Walnuts: Adds a slightly bitter, hearty balance to the pine nuts.
Garlic: Brings a bold, savory punch.
Lemon juice: Brightens the flavors and adds a fresh finish.
Nutritional yeast: Gives a cheesy, umami flavor without dairy.
Olive oil: Provides richness and helps create a smooth texture.
How to Make Vegan Pesto
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Add ingredients to blender: Combine all ingredients in a food processor or blender.
Blend until smooth: Pulse and blend until desired consistency is reached.
Adjust texture: Add a little more water if needed for blending.
Store or serve: Use immediately, refrigerate or freeze in small portions.
Substitutions and Variations
Swap the nuts: Use cashews, almonds or sunflower seeds if needed.
Use kale or arugula: Substitute greens for a stronger or spicier flavor.
Add avocado: For an even creamier texture and richness.
Make it oil free: Replace olive oil with extra water or avocado.
Serving Suggestions
With pasta: My favorite gluten free pastas to compliment this easy vegan pesto are chickpea and banza, although you’ll find it goes well with any kind of pasta.
With a salad: Spoon your vegan pesto over burrata and tomatoes or use it in your next tortellini salad.
In other dishes: Spread homemade vegan pesto over hot buttered toast or use it in Bolognese or puff pastry appetizers. You can also serve it as a dipping sauce for chips or veggie crudites.
How to Store Vegan Pesto
Store: Keep it in an airtight container in the fridge and use within 4 days.
Freeze: Freeze it in ice cube trays for up to 3 months.
Thaw: Thaw in the fridge or on the counter before use.
Top Tips
Use fresh ingredients: Bright herbs and fresh lemon juice give the best flavor.
Don’t over-blend: Pulse to keep some texture if you prefer a chunkier pesto.
Taste and adjust: Add more lemon, garlic or yeast to suit your preference.
Store in small portions: Freeze in cubes so you only defrost what you need.
Best Vegan Pesto Sauce FAQs
Yes, you can use only pine nuts or walnuts depending on your preference.
It gives a cheesy flavor, but you can leave it out or use a vegan parmesan.
Yes, but thaw and drain it well first to avoid a watery pesto.
Easy Vegan Pesto Sauce Recipe
Vegan Pesto
Equipment
- Food Processor or Blender
Ingredients
Instructions
- Add of the ingredients into a food processor or small blender.
- Blend until smooth.
- If not getting smooth, add a few tablespoons more water.
- Store in the refrigerator or freezer, or add to pasta or your favorite recipe.
Notes
Don’t over-blend: Pulse to keep some texture if you prefer a chunkier pesto.
Taste and adjust: Add more lemon, garlic or yeast to suit your preference.
Store in small portions: Freeze in cubes so you only defrost what you need.
Nutrition
Vegan pesto is a quick and easy way to add flavor and nutrition to your meals. With its rich green color and bold taste, it’s a sauce that brings life to everything from pasta to pizza. The mix of basil, spinach, lemon and garlic blends beautifully with nuts and nutritional yeast for a sauce that’s smooth and satisfying. Whether you use it right away or freeze it for later, this is one recipe you’ll be making often.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
It doesn’t get easier than this, yet the flavor is smacking good!
This was lovely and very easy to prep
This looks really great I love the vegan option. If you ever want to join our meatless Monday link up w one of your recipes we’d love to have you
Oh I love pesto and this just looks so delicious!
This looks so yummy! I can’t wait to make this recipe this week!
Love pesto pasta. This looks so delicious. Fantastic dinner option!
I love pesto with lots of garlic! Looks soooo yum!!
I’m the same way with garlic….always add more 🙂 This looks delicious!
This looks delicious, I can’t wait to try it!
This looks SO yummy. I’m such a sucker for pesto.
Yes please. I love pasta and this looks delicious. I can’t wait to try it out!