Easy Vegan Basil Pesto With Pine Nuts

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Looking for a healthy and delicious vegan pesto recipe? Look no further than this easy Vegan Basil Pesto with pine nuts! It's just the thing for anyone who loves pesto but wants a vegan option. This recipe is quick and easy to make, just like my Vegan Walnut Pesto. You're going to love it!

Small glass jar of vegan basil pesto with pine nuts.

Making this homemade vegan basil pesto with pine nuts is great for using fresh basil harvested from the garden. This dairy-free version is a variation of the classic pesto recipe, substituting nutritional yeast for Parmesan cheese. I love trying different pesto variations, but this is a classic I always return to. It's so versatile, and you can add it to many dishes, like these roasted green beans with garlic or vegan asparagus mushroom pasta!

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Why You'll Love This Vegan Basil Pesto
Ingredients
Substitutions
How to Make Vegan Basil Pesto With Pine Nuts
Expert Tips
How To Serve This Vegan Basil Pesto
Recipe FAQs
Related Vegan Recipes
Recipe
Comments

Why You'll Love This Vegan Basil Pesto

I love making this vegan basil pesto during the summer months when fresh basil is plentiful in our patio garden. It's the best way to utilize basil as far as we're concerned! Here's why you'll love it too:

This easy-to-make pesto is so fresh and lemony! Adjust the garlic to taste.
It's so simple to make - gather the ingredients, prep, and whirl them in the food processor! It can't get any easier.
Not only is it incredibly delicious, you can make it with different nuts and adjust the seasoning to your taste.
It also freezes well so you can enjoy it during the following months and even during winter to get a taste of summertime.

Be sure to try this vegan basil pesto with my easy-to-make Vegan Caprese Sandwich, it's a summertime favorite! Stir this vegan basil pesto into Vegan Cashew Cream to make a creamy vegan pesto sauce. You may also like this green and zesty Carrot Top Chimichurri on your burgers and sandwiches.

I love this pesto recipe. it was super tasty and well-balanced! Toasting pine nuts was a game changer!

- Nancy

Ingredients

The heart of this delicious vegan basil pesto recipe without animal products is the fruity extra-virgin olive oil, pine nuts, and fresh basil.

Pine nuts - lightly toasted to bring out the flavor of the pine nuts.
Basil - Fresh basil leaves are essential; they are the main ingredient!
Fresh lemon juice for brightness - do not use lemon concentrate.
Nutritional yeast - for a cheesy flavor; I highly recommend it for adding that element of umami.
Extra-virgin olive oil - Use the best quality fruity olive oil you can find; it will make a difference.
Garlic cloves - essential for this recipe!
Sea salt - for bringing out the flavors. I love coarse sea salt, but you can use any salt you like. Be sure to taste and adjust the amount used as needed.

A complete ingredient list with exact amounts can be found in the recipe card below.

Substitutions

Basil - If you're a bit short of basil, use spinach or kale instead. You can use beet greens or carrot greens instead of basil, or a mixture.
Nutritional yeast - Feel free to omit this if you can't find it, although I like the cheesy flavor, umami, and creaminess it imparts. In this dairy-free version, you can try a touch of miso instead for umami.
Pine nuts - Try walnuts, cashews, sunflower seeds, pistachios, or almonds. If you'd like to try walnuts, look at this vegan walnut pesto.
Spice it up - Try spiced almonds instead of pine nuts. Or you can add more garlic. If you like the "bite" of garlic, use large cloves. If you like the garlic to be more subtle, use one or two small cloves of garlic.
Oil-free - Substitute olive oil with water.
Budget-friendly - Try it with half cashews and half walnuts or all walnuts like in this vegan walnut pesto.
Deluxe - Try pistachios instead of pine nuts.

How to Make Vegan Basil Pesto With Pine Nuts

I'll guide you through the steps to create an exceptional vegan basil pesto. Toasting the pine nuts takes less than ten minutes!

Raw pine nuts on a baking sheet with aluminum foil.

Step 1: Preheat the oven to 350°F. Place the raw pine nuts on a rimmed baking sheet lined with aluminum foil or a Silpat.

Baked pine nuts on aluminum foil on a baking sheet.

Step 2: Toast the pine nuts on a rimmed baking sheet in the oven for approximately 8 minutes. After they turn slightly golden, take them out of the oven to cool for a few minutes.

Chopped garlic cloves in a food processor with an S blade.

Step 3: Place the garlic cloves in the food processor and chop the garlic in by pulsing it a few times.

Ingredients added to food processor bowl except olive oil to make vegan basil pesto.

Step 4: Place all of the ingredients in the bowl of the food processor - basil, sea salt, a generous squeeze of lemon juice, nutritional yeast, and pine nuts.

Ingredients except olive oil, mixed in the food processor bowl by pulsing.

Step 5: Pulse for several seconds until the mixture is blended.

Blended vegan basil pesto with pine nuts in the food processor bowl.

Step 6: Add the olive oil slowly while the food processor runs until you get a creamy mixture. Taste and adjust the seasoning. If you prefer a thinner pesto, add water, a tablespoon at a time, until you achieve the desired consistency.

Expert Tips

Use the freshest and highest-quality ingredients you can find. Fresh basil, lemon, and garlic-each quality ingredient makes such a difference!

How To Serve This Vegan Basil Pesto

This recipe makes approximately one cup. You can get eight servings that are two tablespoons each. Here are ways in which you can enjoy it:

On pasta - To make a pesto pasta sauce, reserve a cup of pasta water when you drain the pasta. Start with two tablespoons of pasta water and add more in small increments as needed while mixing it with the pesto over low heat. You don't want to cook the pesto; heat it gently with the pasta.
Make pesto pizza - I prefer to put the pesto on pizza after baking the crust so it doesn't get crispy and to avoid charring.
As a dip - You can also spread the pesto on crostini or use it as a dip, slather it on sandwiches, or mix it with cooked potatoes.

Recipe FAQs

How do I store this vegan pesto?

You can refrigerate the leftover vegan basil pesto in an airtight container for up to 4 to 5 days. Before placing the lid on top, place a piece of plastic wrap on the pesto.

Can pesto be frozen?

Yes! You can freeze this Perfect Vegan Pesto for up to four months. To do so, place it in an ice cube tray and cover it tightly with plastic wrap. Once frozen, you can pop the cubes out and store them in a freezer-safe bag. One cube is approximately two tablespoons, or one serving.

Is pesto vegan?

Traditionally, pesto is not vegan since it typically contains Parmesan or Pecorino cheese. In addition, rennet is used to curdle the milk from which the cheese is made. When shopping for vegan pesto, always read the label; some brands are vegan such as Seggiano Fresh Basil Pesto Genovese. Not sponsored, just sharing a pesto I enjoy when I want to have some handy in the pantry!

What pasta goes with pesto?

Several types of pasta pair well with pesto, such as farfalle, gnocchi, linguine, and trofie.

Can walnuts be substituted for pine nuts?

You can substitute tree nuts such as walnuts, almonds, cashews, pistachios, or sunflower seeds.

Can basil be substituted?

Yes! If you are short on basil, you can use spinach, beet greens, carrot greens, or a mixture.

If you try this recipe or any other recipe on my website, please leave a star rating and let me know how it goes in the comments below. I love hearing from you!

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Recipe

Easy Vegan Basil Pesto

Author: Emily Miller

If you love pesto, but don't eat dairy or have any issues with nuts, this Vegan Basil Pesto with Pine Nuts is for you! Golden pine nuts are blended with fresh basil, garlic cloves, nutritional yeast, lemon juice, and olive oil to make a delicious and healthy green sauce. It's so easy to make with a food processor. Enjoy!

5 from 163 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 10

Cook Time: 8

Total Time: 18

Servings: people

Calories: 127kcal

EQUIPMENT

INGREDIENTS

▢ ½ cup pine nuts
▢ 2 large cloves garlic peeled and cut into large chunks
▢ 3 cups fresh basil rinsed and dried gently, lightly packed, approximately 3 oz
▢ 3 tablespoons nutritional yeast optional, highly recommended
▢ 2 tablespoons fresh lemon juice
▢ 1 teaspoon coarse sea salt slightly rounded
▢ ¼ cup extra virgin olive oil

INSTRUCTIONS

Preheat the oven to 350°F. Place the pine nuts on a rimmed baking sheet and put in the oven for approximately 8 minutes. After they turn slightly golden take them out of the oven to cool.
Chop the garlic in the food processor for several pulses.
Place the fresh basil, nutritional yeast, lemon juice, sea salt, and pine nuts in the bowl of the food processor. Pulse several times until mixed. Scrape down the sides as needed.
Add the olive oil in a steady stream and blend until it is combined. Use immediately, or refer to notes for storage instructions.

NOTES

As noted above, the nutritional yeast is optional but I recommend it for the cheesy flavor. The pesto is delicious without it also.
If you prefer a thinner pesto, add water, a tablespoon at a time, until you achieve the desired consistency.
If not using the immediately, place in an airtight glass container for up to 5 days.
Pesto freezes well. Place it in ice cube trays, cover it tightly with plastic wrap, and store in the freezer for up to one month.

NUTRITION

Serving: 8 servingsCalories: 127 kcalCarbohydrates: 3 gFat: 12.3 gSaturated Fat: 1.3 gPolyunsaturated Fat: 0.8 gMonounsaturated Fat: 5 gSodium: 1.9 mgPotassium: 116 mgFiber: 1.3 gSugar: 0.5 gVitamin A: 839 IUVitamin C: 5.4 mgCalcium: 30 mgIron: 1.4 mg

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Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.

Comments

5 from 163 votes (151 ratings without comment)