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A plate of spaghetti with vegan pesto sauce, cherry tomatoes, and herbs sits on a yellow-checked tablecloth.
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5 from 2 votes

Vegan Pesto

Vegan pesto is a fresh and flavorful sauce you can make in just minutes. It’s packed with herbs, nuts and nutritional yeast for a bold, cheesy taste without any dairy. Spread it, toss it or dip into it - this sauce does it all.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Food, Gluten Free, Vegan
Cuisine: Italian
Keyword: Sauce
Servings: 16
Author: Bella Bucchiotti

Equipment

Ingredients

  • 2 Cups basil leaves fresh, packed
  • 1 Cup spinach leaves fresh, packed
  • 3 Tablespoons pine nuts
  • 3 Tablespoons walnuts
  • 3 Cloves garlic
  • 2 Tablespoons lemon juice
  • 4 Tablespoons nutritional yeast
  • 3 Tablespoons olive oil
  • 4 Tablespoons water

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

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.

Nutrition

Calories: 77kcal | Carbohydrates: 2g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 105mg | Fiber: 1g | Sugar: 1g | Vitamin A: 445IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg

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