This vegan pesto tastes just like the classic Pesto Alla Genovese recipe- but secretly dairy free and vegan. Only 5 ingredients, a blender, and NO vegan cheese nor nutritional yeast are all you need for the most fresh, flavorful vegan pesto! 

plate of vegan pesto pasta

Here’s why I keep making this vegan pesto recipe on REPEAT:

Pesto is above all my favorite sauce recipe to exist. Sure, I love a good cherry tomato sauce, and penne Alla vodka? A classic.

But I literally crave this vegan pesto every single week…and find an excuse to make it every single week because it’s that good (my family has no complaints either!). I personally love it in this creamy pesto gnocchi dish and on these fresh grilled peach and pesto flatbreads– AMAZING.

Of course, vegan pesto exists on the web, but this one is different. Unlike other modified dairy free pestos, this version does NOT contain any nutritional yeast nor vegan cheese.

I know, shocking for a pesto recipe, which traditionally includes cheese. The trick? Tons of garlic with lemon juice. Blended until creamy in a blender or food processor, and you’re SET!

You don’t even need pine nuts- you can use cashews, walnuts, or even pumpkin seeds for nut-free!

Trust me, once you make pesto this way, you won’t want it any other way!

jar of vegan pesto

The ingredients I recommend and why:

  • Fresh basil: Ideally, your basil is super fresh and has just been picked. I have a small basil plant in my kitchen that I use. However, you can also purchase the basil from your local grocery store.
  • Garlic: Use fresh garlic cloves instead of already minced garlic for the best flavor.
  • Pine nuts: Traditionally used in pesto Alla Genovese, but to be honest, they aren’t as readily available. So you can use walnuts or cashews instead, or like I mentioned above, pumpkin seeds for nut-free.
  • Lemon juice: This gives us all of the “cheesy” flavor we need when combined with garlic- and you honestly won’t look back!
  • Extra Virgin Olive Oil: You do want to use a really high quality olive oil because that’s what’s going to come through the most. I recommend using Jovial Foods.  
jar of vegan pesto on a table

Vegan pesto variations:

If you’re looking to jazz up your classic vegan pesto alla genovese, here are a few substitutions:

  • Basil: Swap in argula, kale, cilantro, arugula, or spinach (or just simply swap out half of the basil for any of these!)
  • Pine nuts: As we mentioned above, you can use walnuts, cashews, pumpkin seeds, or sunflower seeds
  • Add in miso paste: And use Thai basil, along with swapping out pine nuts for peanuts.
  • Crush in sun-dried tomatoes: Along with parsley and the basil for a tomato twist on your classic vegan pesto sauce!

What to use this dairy-free pesto recipe for:

You’ll just absolutely love this homemade easy vegan pesto recipe! You can serve it both hot and cold in whichever recipe you’d like. It’s perfect for:

And more!

plate of vegan pesto

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

vegan pesto pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
jar of vegan pesto

2-Minute Vegan Pesto Recipe – No Nutritional Yeast!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Britt Berlin
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: Sauces
  • Method: No-bake
  • Cuisine: Italian
  • Diet: Vegan
Print Recipe

Description

This vegan pesto tastes just like the classic Pesto Alla Genovese recipe- but secretly dairy free and vegan. Only 5 ingredients, a blender, and NO vegan cheese nor nutritional yeast are all you need for the most fresh, flavorful vegan pesto! 

Ingredients

Scale
  • 8 cloves garlic
  • 1/3 cup pine nuts, walnuts or cashews
  • 2 cups fresh basil, stems on 
  • Juice from 1 lemon
  • 1/2 cup high quality extra virgin olive oil
  • 1/2 teaspoon sea salt, or more to taste

Instructions

  1. Add all ingredients to a food processor or blender. 
  2. Blend until creamy, and season to your liking!
  3. Use immediately in your recipe, and check the blog post for how to properly store vegan pesto for later and further storage tips. Enjoy!

Notes

No pine nuts: You can swap in cashews or walnuts for the pine nuts.

Nut-free: Swap in pumpkin seeds or sunflower seeds or hemp seeds.

Refrigerator: You can place your vegan pesto in the fridge once you’ve sealed it in an airtight jar. I recommend pouring about 1-2 tablespoons of olive oil on top of the pesto in the jar before closing it. This will help to prevent the basil from oxidizing in the fridge. Your pesto will last for about 3-4 days in the fridge.

Freezer: Alternatively, you can easily freeze freshly made vegan pesto in ice cube trays. Simply pour the pesto into the ice cream trays and freeze for 3-4 hours. Once frozen, pop the pesto cubes out of the trays and place into an airtight container or bag to freeze for up to 3 months. 

vegan pesto pasta on a table