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

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


  • 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: 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