Recipes › Sauce › Vegan Pesto Recipe

Vegan Pesto Recipe

Recipe by Pedro M. A. Neves

This vibrant vegan pesto is a plant-based take on the classic Italian sauce, made with fresh basil, toasted pine nuts, garlic, and enriched with nutritional yeast and extra-virgin olive oil. Serve it over pasta, spread it on bread, or use it as a base for soups and grain bowls. The bright, herbaceous flavors deliver authentic pesto character without any animal products.

Ingredients

• 250 g fresh basil leaves, packed
• 80 g pine nuts, toasted
• 4 cloves garlic, minced
• 60 ml extra-virgin olive oil
• 45 g nutritional yeast
• 30 ml fresh lemon juice
• 5 g sea salt
• 2 g black pepper
• pinch of red pepper flakes (optional)

Instructions

1. Toast the pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden. Transfer to a plate to cool slightly.

2. Wash and dry the basil leaves thoroughly, as excess moisture will dilute the pesto. Gently tear or leave leaves whole to minimize bruising.

3. Place the toasted pine nuts in a food processor and pulse 3-4 times until coarsely chopped.

4. Add the minced garlic and sea salt to the processor, pulse once to combine.

5. Add the basil leaves in two batches, pulsing gently between additions until the leaves are broken down but not fully pureed. The mixture should have visible texture.

6. Drizzle in the extra-virgin olive oil slowly while pulsing gently until the pesto reaches your desired consistency—slightly chunky or smoother depending on preference.

7. Add the nutritional yeast, lemon juice, black pepper, and red pepper flakes if using. Pulse until just combined, being careful not to over-process.

8. Transfer the pesto to a serving bowl or glass jar. Taste and adjust seasoning with additional salt, lemon juice, or garlic as needed.

Substitutions

• Replace pine nuts with toasted walnuts or sunflower seeds for a milder flavor and lower cost
• Use fresh cilantro or a blend of basil and arugula for variation
• Substitute nutritional yeast with ground almonds or additional olive oil for creaminess
• Replace lemon juice with white wine vinegar for a different acidity profile

Tips

• Toast the nuts just before making pesto to maximize flavor; pre-toasted nuts from jars often lack vibrancy
• Do not process the pesto to a complete puree; texture and visible herbs are hallmarks of authentic pesto
• Store pesto in an airtight container with a thin layer of olive oil on top to prevent oxidation and browning; keeps refrigerated for up to 5 days or frozen for 2 months

Pesto originates from Liguria in northern Italy, traditionally made with Genovese basil, and has been a cornerstone of Italian cuisine since the 16th century. This vegan adaptation honors the original technique and bright basil-forward flavor profile while adapting it for plant-based diets, reflecting how Italian cooking adapts regional ingredients to dietary needs.

You might also like

Walnut Pesto Recipe

27 min · Sauce

Creamy Pesto Sauce Recipe

15 min · Sauce

Italian Lemon Butter Sauce Recipe

17 min · Sauce

Roasted Red Pepper Sauce Recipe

60 min · Sauce