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

All you need to make your pesto is a food processor. You simply add everything in, blend it up, then drizzle in your olive oil. It seriously couldn't be easier.
Course Condiment
Cuisine Italian
Keyword healthy pesto
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 cups
Calories 493kcal
Author Alyssa Rimmer

Ingredients

  • 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*

Instructions

  • 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.

Video

Notes

* 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

Nutrition

Calories: 493kcal | Carbohydrates: 13g | Protein: 13g | Fat: 46g | Saturated Fat: 5g | Sodium: 150mg | Potassium: 444mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2610IU | Vitamin C: 38.7mg | Calcium: 128mg | Iron: 5.3mg