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Looking for the perfect vegan pesto recipe? THIS IS IT! Tastes just like real pesto but has zero cheese!

Everyday Vegan Pesto

This vegan pesto only takes 5 minutes to make. It uses nutritional yeast instead of parmesan cheese, and it's every bit as tasty as a traditional pesto!
Course Condiment
Cuisine Italian
Keyword easy pesto recipe, how do you make pesto, pasta pesto vegan, pesto sauce
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 cups
Calories 865kcal
Author Alyssa Rimmer


  • 4 packed cups fresh basil leaves
  • 1/2 - 2/3 cups nutritional yeast depending on taste
  • Juice of 1 lemon
  • 1/4 cup pine nuts or walnuts if you don't have/can't find pine nuts, although I just saw you can get raw ones on Amazon for a great price!
  • 2 tablespoons hemp seeds
  • 2 - 3 garlic cloves I like to use 3 but only had 2 when I filmed the video
  • Generous teaspoon of salt
  • Fresh cracked pepper
  • 1/4 - 1/3 cup extra virgin olive oil depending on consistency*


  • Add everything aside from the oil into a food processor. Process until combined.
  • Remove the lid and scrape down the sides with a spatula.
  • Place the lid back on and with the food processor running, drizzle in the olive oil. Start with 1/4 cup and add more if you need it. Scrape down the sides a few times and process again until smooth.
  • Transfer to a glass container and store in the fridge for up 5 day or the freezer for up to 6 months.



  • If you don't want to use that much oil, you can replace some oil with water (although it will change the texture and flavor considerably).
  • I haven't tried this recipe in a blender, but I think if you do want to try it you'll need a high-powered blender like a Vitamix or BlendTec Twister Jar.


Calories: 865kcal | Carbohydrates: 16g | Protein: 21g | Fat: 82g | Saturated Fat: 10g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 50g | Sodium: 3mg | Potassium: 647mg | Fiber: 8g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 5mg