Bright, herby, and easy to customize, this simple Vegan Pesto recipe is the best weeknight dinner staple. Swirl it with cooked pasta, dollop it on pizza, or use it as a savory bread dip. It freezes like a dream, too!
I love pesto and use it in all kinds of recipes, like this Creamy Pesto Gnocchi, this Pesto Pasta Salad, and this Asparagus Puff Pastry with Pesto.
If there’s one sauce I can’t live without, it’s this easy Vegan Pesto. Simple to make with fresh summer basil, it’s vibrant, herbaceous, and the #1 sauce I reach for when I want to amp up our pasta dinners and vegan pizza nights.
Traditionally, Italian basil pesto (pesto Genovese) is a no-cook sauce made with expensive pine nuts and Parmesan cheese. My vegan version uses buttery cashews and nutritional yeast for a rich, “cheesy” flavor. Plus, you can even lighten up the taste with water, blend in spinach or arugula, or swap the nuts for seeds. There are so many ways to customize it!
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“This is my go to pesto recipe. I made it all summer long, and then made a lot that I froze for winter with basil from my garden. I just take it out of the freezer the day before I plan to make pasta with it and it makes cooking that night so easy!” – Cassan
Why you’ll love this homemade vegan pesto
- Hands down the best sauce – I can’t think of a better way to use fresh basil than in homemade vegan pesto. I seriously can’t get enough of this herbaceous, savory, cheesy sauce!
- So versatile! Toss it with pasta, spread it on sandwiches and wraps, swirl it into grain bowls, drizzle it over roasted veggies, or dip fresh bread into it.
- Easy to make your own – I already swapped the expensive pine nuts for cashews, but you can easily adapt my recipe to be nut-free and oil-free, load it with extra leafy greens, omit the nutritional yeast, and more.
How to make vegan pesto
Find the complete recipe with measurements in the recipe card below.
Add the cashews, garlic, fresh basil, nutritional yeast, lemon juice, and salt to a food processor. Process until the mixture is crumbly.
Process the basil leaves last
According to Bon Appetit, this will help maintain the herbs’ green color and aromatic, herbal flavor.
With the motor running, slowly pour in the olive oil. Process until the pesto is emulsified.
Serve it right away or store it in the fridge/freezer for later.
Getting the right consistency
The pesto should be pretty thick by the time it’s done blending. If it’s not quite there yet, you can blend in more nuts or basil leaves. Or, if you want to thin it out, either add more olive oil or ¼ cup water.
Frequently asked questions
Just like in my Spinach Pesto recipe, you can replace all or some of the basil with fresh baby spinach leaves. Kale and arugula work, too. The pesto won’t taste quite as herby, but it’ll still be delicious.
Pine nuts, pistachios, walnuts, pepitas, or sunflower seeds are all great substitutes.
Yes, but carefully. Blenders tend to turn pesto into a completely smooth puree instead of a textured sauce. For the best results, pulse on low speed and stop to scrape down the sides as often as needed.
Transfer it to an airtight container and refrigerate for up to 6 days.
To freeze, pour the pesto into an ice cube tray, freeze until solid, then transfer the cubes to a freezer-safe container for up to 6 months. Thaw as many cubes as you need before serving or just drop them into the warm pot of pasta, soup, stew, etc.
Once it’s in the container, press a piece of plastic wrap directly onto the surface of the pesto, pour a thin layer of olive oil on top, or add a light drizzle of lemon juice before sealing.
Vegan Pesto
Ingredients
- 1/2 cup raw cashews
- 2 cloves garlic peeled
- 3 cups fresh basil loosely packed
- 4 tablespoons nutritional yeast or omit if you don’t enjoy it
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/3 cup extra virgin olive oil
- 1/4 cup water or more olive oil
Instructions
- To a food processor, add the cashews, garlic, fresh basil, nutritional yeast, lemon juice, and salt. Process until a thick, crumbly mixture forms.
- With the motor running on the food processor, add the olive oil in a steady stream. Process until fairly smooth, scraping the sides a few times as needed. The pesto will be very thick at this point. If you want to thin it out more, add either more olive oil, or ¼ cup water. Process until smooth and creamy.
- Store in the refrigerator for 5-6 days in a covered container. It can also be frozen for up to 6 months. I freeze pesto in an ice cube tray, then pop the cubes out and place in a freezer-safe container.
Video
Notes
- Oil-Free Pesto: For oil-free pesto, substitute water for the olive oil, starting with 1/4 cup of water and adding a little more as needed. It won’t be quite the same but it’s pretty good if you need to omit oil!
- Nut/Seed Options: I love using buttery cashews in pesto, and they are less expensive than pine nuts. You may also use pine nuts, pistachios, walnuts, pepitas, or sunflower seeds.
- Instead of Basil: Switch up your pesto by using kale, spinach, or arugula instead of basil.
- This vegan pesto goes great with any kind of pasta, on pizza, as a dip with vegetables or pita chips, as a salad dressing (thinned out with water), or spread on a sandwich.
- The pesto will thicken up in the refrigerator. Simply thin it out with water or olive oil each time you use it, as needed.
Nutrition
So delicious and so easy. I made it in my blender exactly as written. Thanks!
I Love all your recipes. Thank you!
Have made this recipe numerous times and am making it again today. Putting it over
Linguini. Love your recipes, Nora. Your site is a favorite. Thank you for all the delicious recipes.
You are welcome, Donna! I am so glad that you are loving the pesto recipe! Thank you for your support and encouraging words! I appreciate you sharing your glowing review and feedback! Happy cooking!
So good! This recipe and your Caesar dressing are my favorites that I come back to over and over again.
Hi Lisa. I’m so glad you are loving the pesto, and dressing! I appreciate your stellar review! Thank you, and happy cooking!
Made this to eat with a glop of it on root vegetable soup. Only had spinach and used way more than two cups of spinach to get the consistency I wanted- thick. I should’ve not added the 1/4 cup water until I had seen how thick it was going to be. Added a lot of lemon and came out really fresh, bright and green. Will make it again. Thanks!
Hi Meg. Thanks for sharing your experience with the pesto recipe! I’m glad the pesto turned out good for you! I appreciate your great review!
Having a hard time finding fresh basil here! What is the best alternative?
Baby spinach works, or arugula, for a different flavor.
Excellent!
Made it with blanched almond flour since we have multiple nut allergies in the house. I made it in the mini chopper from my Vitamix immersion blender, blending everything up first, before adding the basil in two batches. Worked perfectly and so good!
Hi Lynn. I’m so glad that you loved the pesto! Thank you for sharing your wonderful review!
This is sooooo yummy! Definitely a crowd favorite! I use toasted walnuts and throw in cherry tomatoes from our garden. Perfect Summertime pasta or anytime for that matter 🙂
How fun, Kelly! Thanks for your awesome review and feedback!
This is delish! I had a mix of pine nuts and walnuts and also added some fresh baby spinach to the mix. SO good! Thanks. 🙂
Hi Mary! I’m thrilled you loved the recipe! Thank YOU for your wonderful feedback!
Great pesto. Now I have a challenge for you. Vegan Demi glacé recipe.
This vegan pesto pasta is SO delicious, bursting with flavor from the basil and garlic, and it was super easy to make! Thank you as always Nora, your recipes are truly one of a kind!
You’re so welcome, Nida! Thank you for your wonderful review and feedback 🙂
Another delicious recipe from Nora! Yum!!
Mmmm! This was so good! I put in 1/2 the oil & 1/2 the water for my first go around, and added about 1 tablespoon of low sodium white Miso paste for some extra ummami. Very happy with this sauce recipe! I know I’ll have to add water as time goes by, but I think I’ll use pasta water for extra glossiness each time I use this sauce for pasta.
Thanks for sharing a great recipe!
You are welcome, Chris! I’m glad you loved the pesto! Thank you for your awesome review and feedback!
Loved this! I added Myokono’s liquid mozzarella to the food processor when blending… yum!
So easy and so good! Used water, no oil Used walnuts instead of cashews.
Hi Jean. Thanks for your wonderful review and feedback! I’m thrilled you loved the pesto!
This is the best!!! Absolutely delicious. I used half a cup of walnuts, quarter cup of pine nuts and used all water.
I’m so glad you enjoyed it! Thank you for your wonderful review!