My absolute favorite pesto recipe (and I have been making pesto for 26 years). It’s super helpful for us and other readers. First things first, the parmesan had to go. Yum! Living in Australia my herb garden in winter has an abundance of parsley so I substitute the basil and in summer I use my basil. I really love it, thanks so much! Next time, would you mind leaving a rating with your review? We make all our own pesto in our blender and like to mix it up, sometimes using spinach, sometimes using kale and sometimes with basil – such fun experimenting! Ingredients. Better luck with the next one! I served it over pasta tossed with veggie sausage, broccoli rabe, and sundries tomatoes. Didn’t miss the cheese at all! I never understand what you mean the option is when trying to go oil-free, what does « sub the EVOO for vegetable broth or water» mean? I made this pesto last night using the leaves from two Basil plants. It’d be best fresh. It's cozy, creamy, cheesy, and earthy. Fabulous recipe – so easy to make and so tasty. Hi Dana, I will definitely make it again : ). I had to improvise a little, using cashews for the nuts and avocado oil instead of olive oil. I just made your dried tomato pesto pasta yesterday, oooh i was so delicious! Presenting my 5-Minute Easy Vegan Pesto perfect for sauces, soups, salads, pasta, pizza, and more! (If avoiding oil altogether, sub the oil with vegetable broth or just use all water.). I found myself eating it with a spoon so I’m going to steam some green beans to put this on. Thanks so much for the lovely review, Katherine. Thanks for the feedback, Nina! Just made this for dinner tonight, soooo good and so easy! Delicious! I made 10 servings in my Vitamix in under an hour and froze it in small containers. Thanks so much for sharing, Joan! My easy vegan pesto uses nutritional yeast to replace the cheese, and uses sunflower seeds to replace … My brother and ate a lot of it for dinner with pasta the next day. Try it, you might not go back to basil ($$, if you don’t have it in your garden!). This one is amazing. Thanks for the recipe! We’re so glad you enjoyed it, Elizabeth! SO amazingly good and totally pesto. You could also freeze your pesto … Great idea to add a small amount of water, it was creamy and easy to stir into pasta. Thanks for sharing, Sandrina! Xo. We loved the bite of the raw garlic and did not find it to be too noochy. We’re so glad you enjoy it, Sandra! I decreased the garlic a bit and increased pine nuts for my personal taste. I will try it and let you know. Set aside to cool. You could probably use other greens m for the “bulk” of the pesto and then supplement with dried basil for flavor! I normally absolutely love all of Minalmist Baker’s recipes but this one is a no for me. Yum! Turned out great! I used walnuts, omitted the oil and used 5 tbsp of water instead. Next time, would you mind leaving a rating with your review? I love this vegan pesto recipe! Haha. But my recipe calls for one extra ingredient: lemon juice. Ok. Had to fess up….I used this to make a creamy pesto sauce. what brand would you suggest? Hi Dana, Thanks so much for sharing! I can’t say enough good things about it. I made the pesto tonight with cashew nuts instead because that’s what I had in the pantry. can u explain for in simple English language so i learn that. Followed the recipe except that I used avocado in place of the oil as someone else suggested, to make it oil free. The peach skin will make your pesto darker in color. Thank you!!!! Our plant-based version skips the cheese, but is similarly packed with basil and full of flavor. :). So delicious! We used it for a base on a caprese pizza with vegan mozzarella! Thanks a bunch :), Thanks so much for the lovely review- we are so glad you enjoy it! Thanks for sharing that! This is a great recipe. I can see many uses for this pesto. Can I make this without the nutritional Yeast? I didn’t love this, it was way too garlicky for my tastes, and for my kids! So incredibly fast and easy to make and it was delicious!!! Used cilantro and spinach instead. We’re so glad you enjoyed it! Now. We’re so glad you enjoy it, Sierra! My daughter is vegan, and I am rapidly following in her footsteps due to her influence. Love your recipe – don’t even miss the parmesan! Maybe a typo? Many thanks, and BTW, your recipes are all good! I used 1/2 massaged kale and basil with sunflower seeds! Happy Thanksgiving! I am allergic to yeast is there a substitute that you would suggest I try? Yay! Garlic, garlic, garlic! Hi Britt! Hi! I use it when making homemade pizza or on top of noodles. I’ll sometimes swap the nuts for walnut or even pumpkin seeds. This is my favorite pesto recipe and I make it frequently. Thanks for the lovely review! I made it with sunflower seeds and some basil I grew in my container garden. Thanks so much for sharing, Thanks so much for the lovely review, Colleen. Aw, love that! We’re so glad you enjoyed it! It came out really well. After that, pour into ice cube molds, freeze, and store up to 1 month or more. If you’re ever unsure, here is our image sharing guidelines! Thank you! Really, now. Yay! Next time, would you mind leaving a rating with your review? Hi Mayen, we’re so glad you find our recipes helpful! If so how would you recommend freezing it? I don’t think I’ll make it again but if I did I would roast the garlic, and use toasted salted nuts. Would it mess up the consistency? I just wish I made more pesto or didn’t use a whole box of pasta when mixing it together. Had it with mushrooms, broccoli and tagliatelle for an easy dinner, and plenty left over for a second meal later in the week too :) Thanks! I’ve feature it in our website Green Thickies.com in the post 10 Best Raw Vegan Pesto Recipes. Transfer the pesto “ice cubes” in freezer bags after they are frozen. Thanks so much for sharing! Didn’t even know I liked pesto but made this for a pasta party with friends and everyone loved it!!! Blitz the pine nuts with the remaining ingredients in a food processor until smooth. This is a great recipe. I loved it on sour dough bread with fresh sliced garden tomatoes ! This is a consistently great recipe–just made a second batch. Check out this tutorial! We’re so glad you enjoyed it, Christine! Very flavorful with just the right amount of everything- even better on homemade pasta. It’s a huge hit. Thank you very much for this recipe, it was quick, it was delicious (made it with walnuts) and I´ll definately do it again! And that pizza sounds incredible! Carla, depending on the type of nut, how much oil and water you add, and the quantity of herbs you add the color will be affected. I used cashew nuts because they are my favorite in basil and add a creamy texture. Sweet Jesus! Looking terrific! I think the texture of this turned out perfectly, but a bit too much nutritional yeast for my liking! This looks great! It’s super helpful for us and other readers. I used the pine nuts. We don’t eat a strict vegan diet but love to have it without dairy and it tastes amazing. We’re so glad you enjoyed it, Zelda! Very delicious taste and I will add this recipe to my list of Staples. This recipe is a great one to start with, yet I encourage you to branch out with my 5 Vegan Pesto Recipes. I always use Go Raw sprouted sunflower seeds. It’s super helpful for us and other readers. The nutritional yeast and lemon juice are inspired. Hm, we’ve never tried aquafaba in pesto, but maybe? We’re so glad you enjoyed it, Mandi! We’re so glad you enjoy our recipes! Store leftovers covered in the refrigerator up to 1 week. Season to taste. We’re so glad you enjoyed it, Emily! Hi Rob, yes, we think it would work well for a meal prep dish. Everyone LOVED it!!! Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! Thanks so much for sharing, Anne! I had never made pesto before, so I loved this simple recipe. I love your website and all your recipes, but this is my favorite. Thanks so much! We’re so glad you enjoyed it, Rebecca! Delicious pesto! 185g semi-dried cherry tomatoes; 85g pine nuts, dry-roasted; 1,5 clove of garlic (15g) 4 tbsp nutritional yeast; 1 tsp sea salt; 7g leftover basil (stalks and all) (optional) It is absolutely fabulous! I can’t get enough of this pesto- I even have it on toast as a snack! If you’re trying to avoid oil, feel free to sub the EVOO for vegetable broth or water! So glad you enjoyed it, Shochet! Best enjoyed immediately. SOME brands will ADD B12 to their nooch, but not all. We are so glad you enjoyed it! Glad you enjoyed it! One step closer to my bf loving more and more vegan food. We’re so glad everyone enjoyed it! I also used a mix of walnuts and almonds and served your vegan parmesan cheese on top. Will be making more and freezing it!!! Is this sauce good for a vegan pesto pizza? Knocks traditional pesto to the ground! Hope this helps! I used fresh basil from my garden and only made a few changes. Just used the last of my basil with walnuts instead of pine nuts and it is just as delicious. Back in the day (30 years ago) I used to make chicken in a creamy pesto sauce. Put all the pesto ingredients in a food processor and blend until it forms a vibrant green paste with a little crunch. Nutritional yeast for pesto! I am always grateful for a meal that my entire family eats and uses the ingredients already in my fridge. Pledging to grow truckloads of basil next season! We’re so glad you enjoyed it, Shauna! It will last ~1 week in the fridge. BUT, you can freeze it into ice cubes and add to dishes as needed. I’m always recommending your recipes to family and friends. Xo, This was so good!!! I add 3 T olive oil, 1 T lemon and 5 or 6 T water depending on how much basil I have on hand. Sunday lunch was a resounding success with the gluten free noodles with pesto, green onions and peas— and some of us indulged in the sun dried tomatoes! So much better to make your own pesto rather than buying it! I don’t think it would mess up the consistency too much seeing a though its not a ton of garlic being used. Loved this recipe! Obviously this won’t be as tasty, but would it work with dried basil (spice version) in a pinch? What about using pumpkin seeds rather than pine nuts? Love recipes that are seasonal and this works perfectly. My boyfriend recently went vegan and I’ve been experimenting with new recipes for our favorite dishes. I just made a batch without being too picky on the measuring because I wanted to use all the basil I picked today. I used cashew nuts instead of pine nuts and lime instead of lemon. Thanks so much for sharing! Once again….you hit it out of the park with this one!!!!! And I used 1/8 cup olive oil and no water. zafar. Make a vegan pesto to add to pasta, pizzas, salads and sandwiches. Blitz the pine nuts with the remaining ingredients in a food processor until smooth. I added half the lemon juice and used water instead of oil. Thanks so much! No need to soak the walnuts. Xo. I had not tried pesto before making this so I can’t compare it to that made with parm. Really added some oomph to a pasta dinner. Delicious and light vegan pesto. Bear in mind that if you want a stronger flavor, pour just a little bit of water into the mix and don’t save on olive oil. Love this pesto! It always comes out great. Now, we have a paste, but to make it a sauce, I rely on a mix of extra virgin olive oil and water. Yay! My new favorite…did I read the nutrition facts correct… 1 Tbsp = 39 calories? Ive bookmarked your website and so many others LOL, and will eventually get through them all! You can put them in the blender raw! Thank you!!! Yes, it’s a bit different, but I wouldn’t say “significantly.” I love almost all nuts, so I just use what’s on hand (pine, pecan, walnut, or even macadamia). We’re so glad you enjoyed it! – I also added a couple small handfuls of frozen greens (kale, arugula & spinach). … A friend gave me a big bag of basil yesterday and I needed a lil something to drizzle over the couscous and chicken I made for dinner. I love your recipes and photo presentations. I used one large clove of garlic and a little more lemon juice and it was nice and zesty. Mmmm… great recipe! We’re so glad everyone enjoyed it! Thanks so much! Do you think this would work well with your vegan Parmesan recipe in place of the nutritional yeast?? A fantastic go-to vegan pesto recipe. Hope that helps! I’ll be making this again. No one would EVER know it was vegan or oil free. This is an indispensable staple going forward. Any suggestions for making it without nutritional yeast? I swapped arugula for basil this time and it did not disappoint. Can’t wait to make a pizza with it. The best pesto we’ve had in a long time! I’ ve found that your recipes are straight forward, healthy and easy to adjust if needed. Make it too sweet? This recipe is so simple, I did use walnuts instead of pine nuts just because pine nuts are soooo expensive. My nut-free and dairy-free pesto is awesome. I used freshly cut basil and squeezed real lemons rather than store bought lemon juice. Many thanks for the great recipe! Really incredibly good. Never thought of aquafaba to replace oil! Yummy! We put it on grilled flank steak with salt and pepper tomatoes. For those of you new to the site, check out the BBQ Jackfruit Sandwiches and Southwest Tofu Scramble. We wouldn’t recommend that in this recipe. Such an easy and absolutely delicious pesto recipe, my go-to! If you try this recipe, let us know! I’ve made it several times now and have found that I prefer it when I substitute basil for carrot tops. Next time, would you mind leaving a rating with your review? I’ll be eating it with pasta tomorrow for lunch. Thanks so much for the lovely review! We are so glad you enjoyed this recipe, Shelly! I also used a little extra lemon and the pine nuts. Love it! Made it with walnuts instead of pine nuts. We are so glad you enjoyed it! my new favourite pesto!! Kale pesto is delish!! Using nutritional yeast and a pinch of salt in place of parmesan cheese made my usual recipe dairy-free. Did not have fresh Basil so used a variety of organic greens together and added 1 tsp dried basil. Delicious. Delicious as is. CreamyZestyCheesyGarlickyHealthy& SO easy to make. It's bursting with fresh flavor from basil, garlic, and pine nuts. As a Dietitian, I work with many people who love eating Italian, but can’t eat the cheese because of lactose intolerance. It will taste different for sure, but will still be tasty. Set aside to cool. If you are not used to the nooch flavour, I would add significantly less. I made this recipe with spinach to top pasta & veggies. Perfect! It’s thought that it may have evolved from a 13th century garlic-based sauce called aggiadda or from the tradition of using aromatic herbs in the Middle Ages. We’re so glad you enjoy it, Nina! Added a little of my backyard chilli to give it a ‘kick’… Very nice ? It was fantastic even tho I didn’t have any basil. Thanks so much for the lovely review, Pedro! Xo. I think because it wasn’t what he expected. Yes! Sisters, OR, There is nothing about pesto I do not like! Thanks for the feedback, Jim! 1 medium lemon. If you cannot have it, feel free to leave it out! I look forward to making it with basil when I get some. Thanks for this!! You will not be subscribed to our newsletter list. I made this and it was absolutely delicious! xo. I can’t believe this is my first time making this! xoxo! I may never buy pesto again! I mean, I already use it as a parm replacement on everything else so why the connection of using it in pesto NEVER occurred to me. Trying to make this for dinner tonight. So good! You can also subscribe without commenting. Thanks for sharing, Sian :) So glad you enjoy it! But I always try and add in a little basil and I like to saute my kale with the garlic for just a few minutes. Yay! Next time, would you mind leaving a rating with your review? Hmm, if referring to toasted sesame oil, we don’t think the flavors would be complimentary. This pesto is amazing!!! So yummy, we loved this!!! It was perfect. Thanks so much for sharing your tips! I love this website btw. Have too much mint at the moment and trying to think of ways to use it up….Thank you. However, I would like to know if it would still be as creamy and tasty if I sub the nuts with cooking soy cream ? xo. Thanks so much for the lovely review, Caley. not sure if that would taste a little off though, sometimes ACV sneaks up and bites you in the butt. ? For future reference, you can find the weight measurements for our recipes by clicking “metric” beneath the ingredient header. We’re so glad you enjoy it, Diana! I’m so impressed by this recipe! I also love using toasted pumpkin seeds in pesto. What’s to say but……Perfectly delicious!!! Very forgiving and great recipe. I made this with plans to save it for some pasta tonight, but it was so good I ate almost all of it with a spoon! We’re so glad to hear it, Eleni! I made it as is and served it over spaghetti squash with some sundried tomatoes on top. It was delicious and my son (picky non-vegan 22 yo) thought so too! I did not have lemon or lime juice, so I substituted orange juice, which I read is the next best thing. Hands down my favorite pesto. It is a super delicious pesto. We are so glad you enjoy it! Would the recipe still come out good if I skipped that part? This easy Vegan Pesto Pasta makes for a simple and flavorful weeknight meal. Thank so much for sharing! It may lose its vibrant color when baking, so you could opt to add it after for serving. I really wanted pesto for dinner but only had parsley and walnuts so modified this recipe a little. Hey Dana, can you do the same and use coriander leaves? I added two cups of fresh Spinach, since I had it; and it’s quite common to make it that way in Peruvian cuisine, which is what I grew up with. Next time, would you mind leaving a rating with your review? Next time, would you mind leaving a rating with your review? Then add 1 Tbsp (15 ml) water at a time until the desired consistency is reached – a thick but pourable sauce. Store leftovers covered in the refrigerator up to 1 week. Thank you! I used this on pizza and it was amazing. I skipped the water, and used cashews as thats what I had on hand. Thank you so much for the recipe! Adding more olive oil might make the flavor overpowering, but you can certainly try it for a pesto with a thicker consistency! Absolutely fantastic. I use the higher amount of nutritional yeast for the flavor. Perfect for adding to sauces, dressings, breads, and more! Easy to make. PS. Thanks minimalist baker for never letting us down with your recipes! Any idea what the shelf life would be? However, I can’t eat nutritional yeast. Made our son’s recipe for the mac and cheese their kids like and we hated it so much we threw it out. I made the walnut version because I didn’t want to “waste” my pine nuts if this wasn’t spectacular. Yay!! STEP 2. Loved the recipe! Sorry for never telling you how great you are and how much your work is appreciated! Either I was really hungry or this Pesto is the BOMB! . My grandson grew the basil and we whipped this pesto up quickly and easily. Or ⌘+f on your computer or the `` find on page '' function your. 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