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side view of perfect vegan pesto in a bowl

Perfect Vegan Pesto

Emily Miller
This is a perfect vegan pesto recipe to use up a surplus of basil. This easy pesto comes together in less than 20 minutes. Enjoy it with pasta and much more!
5 from 3 votes
Prep Time 10 mins
Cook Time 8 mins
Course Main Course
Cuisine Italian
Servings 8 people
Calories 127 kcal


  • 3 cups fresh basil
  • ½ cup pine nuts lightly toasted and cooled
  • 2 large cloves garlic chopped
  • 1 teaspoon coarse sea salt
  • 2 tablespoons lemon juice freshly squeezed
  • 3 tablespoons nutritional yeast optional but recommended
  • 4 tablespoons extra virgin olive oil


  • Preheat the oven to 350 F. Toast the pine nuts in the oven for approximately 8 minutes. After they turn slightly golden take them out of the oven to cool.
  • Rinse the basil in cold water and dry it, using a dish towel.
  • Place the basil, pine nuts, garlic, sea salt, lemon juice, and nutritional yeast in the work bowl of the food processor fitted with a metal blade. Pulse several times until mixed. Scape down the sides as needed. Add olive oil in a steady stream and continue pulsing until it is combined. Use immediately, or refer to notes for storage instructions.


  • As noted above, the nutritional yeast is optional but I recommend it for the cheesy flavor. The pesto is delicious without it also.
  • If not using the immediately, place in an airtight glass container for up to 3 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.
  • This recipe is inspired by The Mediterranean Vegan Kitchen.


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