Easy Vegan Pesto

5 from 45 votes

This vegan pesto is made with mostly pantry staples and is ready in just 10 minutes but holds its own against the traditional version. Use it on pasta, pizza, sandwiches, grain bowls, salads, and just about anything that needs a flavor boost!

Prep Time10

Total Time10

Course: Condiment, Dip, Sauce

Cuisine: Italian

Diet: Gluten Free, Vegan, Vegetarian

Servings: (1 cup)

Author: Nisha Vora

Ingredients

3 cups (36g) loosely packed fresh basil leaves
⅓ cup (48g) pine nuts (see Note 1)
2 garlic cloves, chopped
1 medium lemon, zested and then juiced (optional, see Note 2)
¼ teaspoon kosher salt, plus more to taste
Freshly cracked black pepper to taste
1 ½ tablespoons (7.5g) nutritional yeast, plus more to taste (optional, see Note 3)
⅓ cup (75g) extra virgin olive oil, more as needed (see Note 4)

Instructions

Toast the pine nuts: Heat a dry skillet over medium. Once hot, add the pine nuts. Stir occasionally, then more frequently once they start to turn color, until golden brown, about 4 minutes.
NOTE: If they start to brown unevenly, reduce the heat to medium-low.
Remove from the heat and allow to cool a bit.
Add the toasted pine nuts and garlic to a food processor and pulse repeatedly until you have a fine crumb.
Add the basil, half of the lemon zest, 1 ½ tablespoons (22 mL) lemon juice, ¼ teaspoon kosher salt (or ⅛ tsp sea salt), black pepper to taste, and nutritional yeast (if using).
NOTE: If you're a pesto purist, you can skip the lemon entirely, or start with just a pinch of the lemon zest and 1 tablespoon lemon juice.
Blend until a paste forms, scraping down the sides as you go along. Push the paste into the middle of the food processor (makes it easier to blend).
With the motor running, stream in the extra virgin olive oil, allowing a sauce to form, then scrape down the sides to incorporate and blend again. Stream in more oil as needed until you have a smooth yet thick texture.
NOTE: If you’d like a smoother texture but have reached the right amount of oiliness, add 1 tablespoon of water and blend again (but don't add more than 2 tablespoons water to avoid diluting the flavor).
Taste for seasonings, adding more salt, lemon zest or juice, garlic, or nutritional yeast as needed. If adding more garlic, mince it or grate it first, then blend it in.
Store pesto in a glass jar in the fridge for 5 to 6 days. To minimize browning, pour a thin layer of olive oil on top of the pesto before sealing the lid.

Video

Notes

If you need to substitute pine nuts, my favorites in this recipe are pistachios or walnuts.
Lemon isn’t traditionally used in classic basil pesto, but I like a little lemon zest and juice here. Feel free to omit or start with just a little bit.
Add the nutritional yeast for a savory, subtly cheesy flavor.
Basil pesto is best with a fruity or relatively mild-flavored extra virgin olive oil, not a spicy or peppery variety.

Nutrition