Three tantalising vegan pesto variations that cater to different dietary preferences. From a classic vegan pesto recipe to a nut-free option, these versatile and vibrant pestos will elevate almost any dish. Try them on everything from pizza and pasta, to salads and sandwiches!
Discover the world of homemade vegan pesto, where fresh ingredients work together to create a flavoursome sauce with a balance of herbs, garlic and saltiness. An altogether glorious creation!
A good pesto recipe is a kitchen essential. It can be used to elevate many dishes and add a pop of vibrancy and flavour. Try it stirred into pasta, dolloped on pizza, swirled into soup or drizzled over a sweet tomato and peppery rocket-topped ciabatta.
We’ve created three pesto recipes: firstly a classic vegan pesto, secondly a nut-free vegan pesto and thirdly a vegan pesto without pine nuts.
Pine nuts are one of the staple ingredients in a traditional pesto. Despite the name, did you know that they are actually the edible seeds of the pine tree (Allergy UK)? However, for those who cannot eat or do not like pine nuts we’ve created a vegan pesto without pine nuts. In this recipe we use toasted sunflower seeds with a pinch of rosemary as an alternative to pine nuts. The rosemary helps to create a similar flavour profile because of its slightly woody taste.
Without further ado, let’s dive into the world of vegan pesto! Click one of the ‘quick links’ below or alternatively, just read on.
Quick Links:
- The written recipe
- The video recipe
- Why you’ll love this recipe
- Recipe tips and FAQs
- Other incredible recipes like this one
For a delicious vegan recipe with pesto try our Crispy Sausage Pasta with Pesto and Sun-Dried Tomato; an especially moreish vegan dinner that’s ready in under 30 minutes!
What is Pesto?
Pesto is a beloved sauce in Italian cuisine, renowned for its vibrant green colour and fresh, herby flavour. The word ‘pesto’ is derived from the Italian verb ‘pestare’, which means ‘to pound’ or ‘to crush’.
Traditionally pesto is made with fresh basil leaves, garlic, pine nuts, parmesan cheese and extra-virgin olive oil, combined to create a harmonious blend of flavours.
The birthplace of pesto can be traced back to the coastal region of Liguria in Northern Italy, particularly the port city of Genoa. Over time, many variations of pesto have emerged to accommodate different tastes and dietary preferences, including vegan and nut-free options.
Why you’ll love these vegan pesto recipes
Bursting with Freshness. Each pesto features a generous amount of vibrant, fragrant basil leaves, to add a burst of freshness and flavour to your dish.
3 Versatile Recipes. These three pestos offer versatility to suit different preferences and dietary requirements. Our Classic Vegan Pesto uses pine nuts for a creamy base and nutritional yeast for that salty, cheesy flavour that is traditionally achieved through the use of a hard cheese such as Parmigiano-Reggiano. In addition, we’ve also created a pine nut and nut-free alternative that result in a very similar flavour.
Quick and Easy To Make. With just a handful of ingredients and a food processor, you can whip up these pestos in no time. They are also perfect for busy weekdays or last-minute meal preparations. If you’ve got leftover pesto you can even freeze it using an ice-cube tray, to give you single serve portions ready to stir into pasta for a busy weekday-evening meal.
Deliciously Dairy-Free. Indulge in the creamy texture and bold flavours of these pestos, without any dairy. Taking inspiration from our 2-Minute Vegan Parmesan, we’ve replicated the traditional flavours of Parmigiano-Reggiano into these vegan pestos… all without the dairy.
Top tips for making vegan pesto
- Use Quality Ingredients. Opt for fresh, high-quality basil leaves and, although any olive oil will do, use extra-virgin olive oil to achieve the best flavour in your pesto.
- Toast Nuts and Seeds. Toasting the nuts or seeds before blending intensifies their flavour. Follow the instructions provided to achieve that perfect, lightly golden hue.
- Adjust the Consistency to Suit. Depending on how you plan to use your pesto, you can adjust the consistency using a touch of cold water. Leave it thick if you want to spread it on a pan-fried ciabatta. However, if you’d like a consistency that is perfect for drizzling over salad then add a little more water to the mixture until it reaches your desired consistency.
- Creative Additions. Experiment with different ingredients to personalise your pesto. Try adding a roasted red pepper for a smoky flavour or a handful of sun-dried tomatoes to give a particularly delicious tangy kick.
- Storage. Keep your homemade pesto fresh by storing it in an airtight container in the refrigerator. Either cover the pesto with eco-cling film (so that the film touches the top of the pesto) or alternatively add a layer of olive oil before adding the lid. This homemade pesto is at its best if eaten fresh, but you can store it in the refrigerator for 3 days. Alternatively, freeze the pesto in an ice-cube tray for easy-to-use single serve portions.
FAQs
Q: Can I skip the nutritional yeast? A: While nutritional yeast adds a cheesy flavour to the pesto (and is therefore highly recommended!), you can omit it if desired. The pesto will still be deliciously flavoursome. Taste once you’ve blended the pesto and add a touch more salt if needed.
Q: How long can I store the pesto? A: When stored properly in the refrigerator in an airtight container, these pestos can last up to 3 days, although they’re best when fresh. Either cover the pesto with eco-cling film (so that the cling film touches the top of the pesto) or alternatively add a layer of olive oil before adding the lid to an airtight container.
Q: Can I freeze the pesto? A: Absolutely – this is a great way to store pesto so you have it on hand for quick and easy meals! Portion the pesto into ice cube trays or small containers and freeze. Thaw it in the refrigerator when you’re ready to use. Pesto can last for up to three months in the freezer.
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Loved these vegan pesto recipes? Here are some more delicious vegan condiments, sauces and dips to try
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The Video Recipe:
The Written Recipes:
Classic Vegan Pesto
Ingredients
- 40 g pine nuts (toasted*)
- 60 g fresh basil leaves
- 30 g cashew nuts
- 15 g flaked almonds
- 7 g nutritional yeast
- 50 ml olive oil (extra-virgin ideally)
- 3 cloves garlic (minced)
- 1/4-1/2 tsp salt
- ⅛ tsp ground black pepper
- Up to 40 ml of water to loosen the mixture
Instructions
- Add all of the pesto ingredients to a food processor and pulse until combined, scraping down the sides of the processor bowl as necessary.Note: If your pine nuts are not already toasted then add them to a dry (no oil) frying pan. Fry them over a low heat, stirring occasionally, until lightly golden – this should take around 10 minutes.40 g pine nuts, 60 g fresh basil leaves, 30 g cashew nuts, 15 g flaked almonds, 7 g nutritional yeast, 50 ml olive oil, 3 cloves garlic, 1/4-1/2 tsp salt, 1/8 tsp ground black pepper, Up to 40 ml of water to loosen the mixture
- To store the pesto, add it to a Tupperware dish and cover it in eco cling film (with the film touching the top of the pesto) and then add an airtight lid. Alternatively you can add a thin layer of olive oil on top of the pesto instead of using cling film, before adding an airtight lid.
- Store the pesto in the fridge or freeze using an ice cube tray for single servings that you can use for a quick meal.
Video
Notes
Nutrition
Emissions
Vegan Pesto ‘No Nuts’
Ingredients
- 40 g pine nuts or sunflower seeds (toasted*)
- 60 g fresh basil leaves
- 7 g nutritional yeast
- 50 ml olive oil (extra-virgin ideally)
- 3 small cloves garlic (minced)
- ½ tbsp lemon juice
- 1/4-1/2 tsp salt
- ⅛ tsp ground black pepper
- Up to 40 ml of water to loosen the mixture
- If you’re using sunflower seeds also add 1/4 tsp dried rosemary (omit if you’re using pine nuts)
Instructions
- Add all of the pesto ingredients to a food processor and pulse until combined, scraping down the sides of the processor bowl as necessary.Note 1: If your pine nuts/sunflower seeds are not already toasted then add them to a dry (no oil) frying pan. Fry them over a low heat, stirring occasionally, until lightly golden – this should take around 10 minutes.Note: If you are using toasted sunflower seeds, they can take a little longer to break down in the food processor than pine nuts so make sure to blend for long enough to create a smooth sauce.40 g pine nuts or sunflower seeds, 60 g fresh basil leaves, 7 g nutritional yeast, 50 ml olive oil, 3 small cloves garlic, 1/2 tbsp lemon juice, 1/4-1/2 tsp salt, 1/8 tsp ground black pepper, Up to 40 ml of water to loosen the mixture, If you’re using sunflower seeds also add 1/4 tsp dried rosemary
- To store the pesto, add it to a Tupperware dish and cover it in eco cling film (with the film touching the top of the pesto) and then add an airtight lid. Alternatively you can add a thin layer of olive oil on top of the pesto instead of using cling film, before adding an airtight lid.
- Store the pesto in the fridge or freeze using an ice cube tray for single servings that you can use for a quick meal.
Video
Notes
Nutrition
Emissions
Vegan Pesto (Without Pine Nuts)
Ingredients
- 40 g sunflower seeds (toasted*)
- 60 g fresh basil leaves
- 30 g cashew nuts
- 15 g flaked almonds
- 7 g nutritional yeast
- 50 ml olive oil (extra-virgin ideally)
- 3 cloves garlic (minced)
- 1/4-1/2 tsp salt
- ¼ tsp dried rosemary
- ⅛ tsp ground black pepper
- Up to 40 ml of water to loosen the mixture
Instructions
- Add all of the pesto ingredients to a food processor and pulse until combined, scraping down the sides of the processor bowl as necessary.Note 1: If your sunflower seeds are not already toasted then add them to a dry (no oil) frying pan. Fry them over a low heat, stirring occasionally, until lightly golden – this should take around 10 minutes.Note 2: Sunflower seeds can take a little longer to break down in the food processor than pine nuts so make sure to blend for long enough to create a smooth sauce.40 g sunflower seeds, 60 g fresh basil leaves, 30 g cashew nuts, 15 g flaked almonds, 7 g nutritional yeast, 50 ml olive oil, 3 cloves garlic, 1/4-1/2 tsp salt, 1/4 tsp dried rosemary, 1/8 tsp ground black pepper, Up to 40 ml of water to loosen the mixture
- To store the pesto, add it to a Tupperware dish and cover it in eco cling film (with the film touching the top of the pesto) and then add an airtight lid. Alternatively you can add a thin layer of olive oil on top of the pesto instead of using cling film, before adding an airtight lid.
- Store the pesto in the fridge or freeze using an ice cube tray for single servings that you can use for a quick meal.
Video
Notes
Nutrition
Emissions
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
