Classic Vegan Pesto With Pine Nuts

Vegan pesto is fresh, flavorful, and so easy to make at home. It comes together in just minutes with simple ingredients and has a rich, herby taste you’ll want to add to everything. Toss it with pasta, spread it on sandwiches, drizzle it over roasted vegetables, or use it as a dip. Once you try this homemade version, you’ll want to keep a batch in your fridge all week.

For perpetual pesto lovers, don’t miss out on these other basil-icious dishes such as our dairy-free French bread tomato and pesto sandwich, baked pesto rolls, and savory basil-infused pasta.

Why This Vegan Pesto is the Best

This veganized version of classic Italian pesto is delicious! Here are even more reasons why we love this vegan pesto recipe:

• The Secret Weapon in Your Fridge. Stir it into soups, mix it into steamed rice, spoon it over baked potatoes, or swirl it into hummus for an instant flavor boost.
• Tastes Fancy with Almost No Effort. Even plain pasta, toast, or roasted vegetables become something you’ll be excited to eat.
• Ready in Minutes. Just blend everything together and it’s ready to enjoy.
• Freezer-Friendly Magic. Make one big batch and freeze it in ice cube trays. Pop out a cube whenever you need a quick burst of fresh flavor.
• A Great Way to Use Up Fresh Herbs. Perfect way to use wilting herbs before they go to waste. You can even mix in spinach, kale, parsley, or arugula (like in this arugula salad) for a fun twist.

Key Pesto Ingredients and Substitutions

This vegan pesto recipe is so versatile, even though it uses classic ingredients. Feel free to make it your own!

• Pine Nuts – Toast the pine nuts in a dry skillet for a few minutes until lightly golden. Keep an eye on them because they can burn quickly. Walnuts (like in this walnut pesto), cashews (used in homemade cashew milk), almonds, pistachios, sunflower seeds, or pumpkin seeds all work well.
• Olive Oil – Extra virgin olive oil gives the best flavor. Add a little more if you’d like a thinner pesto. Avocado oil is a great alternative with a milder taste.
• Fresh Basil – Use vibrant green leaves and avoid any that are wilted or brown. For the freshest flavor, make the pesto soon after picking or buying the basil. Try spinach, arugula, parsley, kale, cilantro, or a mix of fresh herbs for a fun twist.
• Lemon Juice – Freshly squeezed lemon juice has the best flavor. Taste before serving and add a little more if you’d like extra brightness. Lime juice works in a pinch, or use a small splash of white wine vinegar for a similar tangy finish.
• Onion Powder – A little goes a long way, so start with a small amount and adjust to taste. Shallot powder works well, or use a small amount of fresh shallot for a slightly different flavor.
• Garlic – Fresh garlic gives the brightest flavor. Start with one clove if you prefer a milder pesto, then add more if needed. Roasted garlic creates a sweeter, milder flavor, or use garlic powder in a pinch.
• Nutritional Yeast (optional) – Start with a small amount and add more until the flavor is just right. Vegan parmesan is the closest swap. You can also leave it out for a lighter, more herb-forward pesto.

How to Make Vegan Pesto

For this quick and easy vegan pesto sauce, no mortar and pestle is needed.

Step 1: Blend the Ingredients – Add the basil, pine nuts, olive oil, lemon juice, nutritional yeast (if using), onion powder, garlic, salt, and black pepper to a food processor. Blend until smooth and creamy, leaving a few small pieces of basil for extra texture.

Step 2: Serve and Enjoy – Spoon the vegan pesto over your favorite pasta, spread it on sandwiches, drizzle it over roasted vegetables, or use it as a dip. Enjoy right away or store it in the fridge for later.

Serving Tips and Suggestions

There are no limits to what you can do with pesto. Here are our favorite ways to mix things up:

• Nutty Variation – Swap the pine nuts for walnuts (like in this herby pesto pasta with walnuts) which will give it a nice nutty spice. Bonus: it will also save you money, as pine nuts are very expensive.
• Bring on the Bruschetta – Just spread some pesto onto a slice of bread, then toast it well. Then just add on some fresh tomatoes and garlic, and you’re set! The most delicious 5-minute appetizer you’ll find. It would go great on some crostini too! 
• Oil Options – You can reduce the amount of olive oil and add half of an avocado to make it creamier. It makes it sweeter, and it’s a great chance to add some healthy fats in your diet.
• Green Vs. Red – If you’re not feeling the green, you can use some roasted peppers instead of green herbs and make a pesto rosso.
• Herb Swap – Switch the basil for parsley (or mix both) to try a “different” style of herby pesto. 

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