This is great. Next time, would you mind leaving a rating with your review? Thank you! I haven’t yet found a brand that does not contain folic acid (I have two MTHFR mutations). Just used the last of my basil with walnuts instead of pine nuts and it is just as delicious. Served this pesto as a dip at a cocktail party – everyone raved about it & could not believe it was dairy-free. Xo. can u explain for in simple English language so i learn that. I’m excited to start experimenting with nut and herb combinations. So thank you! I enjoyed the creamyness of the pesto but it tasted slightly too grassy for me. It’s vegan, unlike actual cheese, and is used here as a parmesan substitute. It’s no secret that I have a thing for pesto. Highly recommend and would make again. Thank you! I love your website and all your recipes, but this is my favorite. We wouldn’t recommend that in this recipe. I was nervous about using nooch but this a wonderfully bright and fresh pesto. Thanks so much for the lovely review. Thanks, Lauren! We’re so glad you enjoyed it! This one is amazing. Thank you!❤️, We’re so glad you enjoy it, Bethany! Hands down my favorite pesto. Xo. I am considering it for an upcoming catering event. I have eaten this as a dip with chips and can’t wait to stir it through some pasta later for dinner. I opted for water instead of EVOO and it still held together thanks to the nutritional yeast. This was so easy. Thanks so much for sharing! I don’t think I’ll make it again but if I did I would roast the garlic, and use toasted salted nuts. Thanks so much for the lovely review, Caley. It was so easy; literally took 5 min. So good with pasta and cherry tomatoes =) Thanks so much for sharing! Vegan Hemp Pesto 4 Steps. Thank you Such an easy and absolutely delicious pesto recipe, my go-to! This recipe will become a staple. Hi Jenn! I used fresh basil from my garden and only made a few changes. Laura, Thanks so much for the lovely review, Laura. Thanks so much! If you can tolerate it, use parmesan cheese. I gave it at 5-10 minutes of chopping in my ninja food processor to get the fine texture I wanted. Thank you for the wonderful recipe. it’s fabulous! Thanks for letting us know, Katherine! It was so delicious with my red and white quinoa macaroni. Cheers! Hope that helps! Used it as a dressing to pasta. Thanks for this!! This sounds amazing, I am definitely going to try it. Yes! 10/10 recommend trying this. Hi! If you are not used to the nooch flavour, I would add significantly less. Total yum! As the weather starts to warm up, and things begin to bloom outside, I start to … Hi! We’re so glad you enjoyed it, Allisyn! I have been vegan for 3 1/2 years now and almost exclusively cook from your recipes several times a week over this time. So if you want a vibrant green pesto sauce try sticking with the pine nuts or maybe pumpkin seeds instead. Sure! We’re so glad you enjoyed it, Courtney! We’re so glad you enjoyed this recipe! Thanks a lot for the recipe MB – 5 stars!! It was absolutely delicious, will be my go to pesto recipe. It’s soooo good! I probably had about 3 cups fresh basil a rounded 1/4 cup of each pine nuts and nutritional yeast, juice of 1 lemon, 4 cloves garlic since this was more than the recipe and rounded portions of everything else to hopefully adjust so it was close to the original flavor profile. Hi Alex! You can also, Spaghetti Squash Pasta with Garlicky Alfredo Sauce, Rosemary Roasted Root Vegetable Panzanella, Vegan Caesar Salad with BBQ Sweet Potato Croutons, Creamy Vegan White Pasta with Summer Vegetables, https://runningonrealfood.com/27-easy-vegan-desserts-6-ingredients-less/. Many thanks, and BTW, your recipes are all good! Thanks so much for the lovely review, Kathena! And a huge thank you for adding the weight measurements in grams! Thanks for the inspiration! I didn’t love this, it was way too garlicky for my tastes, and for my kids! (I’m avoiding oil for 10 days while I’m on a cleanse.) I made this and it was absolutely delicious! We’re so glad you both enjoyed it! Sauce came out better than I expected. Super easy to make and super delicious! Everyone LOVED it!!! I added extra lemon because I didn’t think it was worth saving the extra from a whole lemon. Next time, would you mind leaving a rating with your review? A fantastic go-to vegan pesto recipe. Just had for dinner and was enjoyed by all. Bear in mind that if you want a stronger flavor, pour just a little bit of water into the mix and don’t save on olive oil. xo, I’m not vegan and I prefer this pesto to most others! Oh my goodness. I wanted to make an awesome and impressive vegan dish for my carnivorous friends. This was truly divine. I spiralized some zucchini, steams, and tossed in the pesto and also made a pesto rice – makes me wish fresh basil season was all year! Next time, would you mind leaving a rating with your review? STEP 2. Beet tops work just as well. This was delicious, thank you for the recipe!! I simply tweeked the amount of ingredients to make them proportionate to my basil amount. So glad to hear everyone enjoyed it, Ingrid! PS. I can’t really explain how happy it makes me that pesto can still be on a vegan’s menu!! Thank you so much for such a great recipe! I have to say- this pesto is the best I‘ve ever made and the consistency was the best I’ve ever been able to get it- way better than with dairy. Other alternatives that might work better would be sunflower seeds or walnuts. Oil AND water??? I love it! Regular pesto is usually made with dairy parmesan and pecorino cheeses. Wow thank you, I just made it with sunflower seeds and it was delicious. I followed the recipe exactly ( except my For future reference, you can find the weight measurements for our recipes by clicking “metric” beneath the ingredient header. My number 1 goal for this recipe was to "veganize" it. We’re so glad you enjoyed it, Kal! And I use your recipes almost daily. Excellent recipe. Thanks for all the cooking inspiration! My question is, can you use another kind of seed or nut? So glad you enjoyed it, Andrea! Made it with walnuts and without oil. Excellent! I feel silly because I never thought of using nooch!! I stick to the recipe for the rest. I’ ve found that your recipes are straight forward, healthy and easy to adjust if needed. We don’t eat a strict vegan diet but love to have it without dairy and it tastes amazing. If you’re ever unsure, here is our image sharing guidelines! I like the variation with sunflower seeds as they are also much friendlier on a student-budget. Ugh, this is a staple. Can I just omit the yeast or can I sub it with another ingredient? I’m always recommending your recipes to family and friends. I made this recipe with spinach to top pasta & veggies. Thank you for this and all the fantastic recipes you share with us, your devoted following! We haven’t tried with almonds. I just slowly added it till it got to the consistency I liked. Blitz the pine nuts with the remaining ingredients in a food processor until smooth. We make it without salt and oil and it’s great. Love. Thanks! Blend until combined (aprx. I am vegan and I appreciate that all the recipes are dairy-free (and delicious!) Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. We are so glad you enjoyed this recipe, Shelly! Season to taste. xo. One variation is to add 1/2 cup rehydrated sun-dried tomatoes. I made this with plans to save it for some pasta tonight, but it was so good I ate almost all of it with a spoon! Hi Liza, we think it could be omitted without a problem! So happy to find this yummy pesto!! I wanted to use basil AND corriander AND parsely haha, so I used a whole packet each of all three, half a squeezed lemon, three tablespoons of rapeseed oil, half teaspon of pink himaylain salt, large tbp of lazy (brand name) chopped garlic in vinegar, whole packet of pinenuts (about 100g) and 5 heaped tbsp of nutrional yeast, and as much water as it needed to my preffered texture. I am allergic and do not know what to use, thankyou! My dairy-allergic son absolutely loves pesto, but the vegan variety that we usually get at the grocery store has been out of stock, so we tried this instead. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Also, what happens if I add more olive oil instead of water?Thank you, your recipes are a life saver for someone like me with TONS of food allergies and intolerance. I used cashew nuts because they are my favorite in basil and add a creamy texture. We’re so glad you enjoyed it! My new favorite…did I read the nutrition facts correct… 1 Tbsp = 39 calories? Hi Kim! After that, pour into ice cube molds, freeze, and store up to 1 month or more. I make mine with lightly soaked cashews! Otherwise, easy and fantastic recipe! It’s thought that it may have evolved from a 13th century garlic-based sauce called aggiadda or from the tradition of using aromatic herbs in the Middle Ages. Perfect vegan and nut free pesto. Always reliable, easy, delicious food and a huge variety. Glad I saw your page! Thank you for an easy and excellent recipe! Used part walnuts, part sunflower seeds, extra garlic and added a fresh jalapeño-we love spicy! Could not tell the difference between this and the old one i used to make wih cheese! =) Questions: 1) my pesto doesn’t look as green as yours. Only thing is, I don’t think your gram measurement is correct for the basil… 4 absolutely packed cups came out to way less than 144g! I made it today and I think by far it is the best pesto I’ve ever made. 1/2 cup raw pine nuts or walnuts (2 ounces) 2 cloves garlic. I’ve only used one image from here, a small snippet and credits and links all given back to this page. Bill Bradley @ MediterraneanLiving.com Thanks so much for sharing your tips! It is the first time I made pesto. We don’t give medical advice on this site. So, Thanks so much for the lovely review, Devin. Does this freeze well? Spoon the pesto into a jar and top with a thick drizzle of olive oil. Never thought of aquafaba to replace oil! Or is there something else I can replace it with? Thanks for sharing, Ingvild! That is just pasta in the last photo, but if you’re looking for a good spiralizer, look no further! This recipe is so simple, I did use walnuts instead of pine nuts just because pine nuts are soooo expensive. My husband, although he liked the fresh ingredients, gave it three out of five stars. We’re so glad you enjoyed it, Christine! Next time, would you mind leaving a rating with your review? Thanks! I’m always after something new and I like the idea of using yeast. But there’s other flavors going on so you don’t really need it! Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! I was nervous about the taste because I forgot to buy lemons, but it was sooo good. It was delicious!! I loved the yeast flakes idea as it did really make it cheesy! Can it be good without Parmesan cheese?? What do you think of using sesame oil vs olive oil? Thanks for sharing! Using nutritional yeast instead of parmesan cheese and less olive oil than traditional pesto recipes, this vegan pesto sauce bends toward healthy and works wonderfully on pasta dishes and sandwiches. Loved the freshness that the real lemon brought to it. I made a few modifications due to a lack of pine and walnuts, so I used cashews instead. Thanks! Whoop! It’s super helpful for us and other readers. Have fun playing around with your pesto! You can also subscribe without commenting. as Im very new to making and baking (about a month) and I love it! The taste is INCREDIBLE! I will make this regularly! Dinner was so easy and quick, this is my new go to recipe! I made this over spaghetti with chopped tomatoes and fried shiitake mushrooms. So glad I tried it and thank you for such an amazing and healthy recipe!!!!! Method. Wow, didn’t think about doing that, will try next time. You could try garlic-infused olive oil if that is tolerated. You could probably use other greens m for the “bulk” of the pesto and then supplement with dried basil for flavor! I feel your pain Keri! Make it too sweet? It honestly didn’t even need the lemon (although next time I’ll give it a try with). Hi May. It’s okay, I personally found it much too tart for my taste and couldn’t get the fatty mouthfeel that pesto usually has. It tastes the EXACT same or it does to me and my 3-year-old. 185g semi-dried cherry tomatoes; 85g pine nuts, dry-roasted; 1,5 clove of garlic (15g) 4 tbsp nutritional yeast; 1 tsp sea salt; 7g leftover basil (stalks and all) (optional) I have made this multiple times and love it! OMG. What a shame. Hope that helps! Thank you!!! my new favourite pesto!! Delicious and light vegan pesto. It’s super helpful for us and other readers. It was so easy to make. Aw, thank you so much for your kind words and lovely review, Allison! Notify me of followup comments via e-mail. So I made the mistake of promising my 3-year-old something and for those in the know, you can’t go back on a promise to a 3-year-old without them scorching the earth… She loves pesto and I had promised to make her some for her lunch at daycare, forgetting that it is a nut-free facility. Hmm, perhaps a small bundle? I didn’t get around to adding any oil because the consistency was perfect without it! Will definitely make again. The lemon’s bright flavor perfectly balances the … Can’t wait to use as a sauce on my butternut squash pizza (if I don’t eat it all first). Also I’ll try roasting pine nuts next time. Thanks so much for sharing! Thanks so much! I’d add it to taste or roast before adding. I put it on Modern Table Elbows, pasta made with lentils, rice, and peas. This looks great and i will return to pesto more often now. Bravo! Make this! The first written recipe for pesto was from Giovanni Battista Ratto in his 19th century work The Genoese cuisine. First time making pesto and oh my gosh- it turned out amazing! Thanks so much for the lovely review! xoxo! No extra dishes to wash, just screw on a lid and put in the fridge. I don’t have the strongest blender, so next time I would grind up my pine nuts With my mortar and pestle, but this was so easy to make. Can I use coconut oil instead of olive oil? Will Thai basil work in this recipe? Can I sub aquafaba for the olive oil in this recipe? It always comes out great. This is WONDERFUL! (If avoiding oil altogether, sub the oil with vegetable broth or just use all water.). So so so yummy and it’s vegan ❤️ (My nooch was a bit old and probably milder, and I used 3Tbsp.) I’m going to make pesto again tonight. I actually used my mortar and pestle to make it … delicious!! It tastes cheesy and sooo good! I’ll be returning to this recipe again – many thanks!! Thanks again minimalist baker! We are so glad you love it! Would it mess up the consistency? Thank you! Nutritional yeast for pesto! We’re so glad you enjoyed it, Elizabeth! Thanks so much! So good! Thanks a bunch :), Thanks so much for the lovely review- we are so glad you enjoy it! I am on a no/low oil diet (high cholesterol/blood pressure), and miss so many yummy recipes. Easy to make and great for pasta, pizza, or to use as a condiment. 3tbs of olive oil and 3tbs of water were more than enough as the pesto was quite liquidy that way. A very palpable texture treat awaits! Next time, would you mind leaving a rating with your review? xo. I also doubled the garlic cause garlic is life. This recipe is a hit for our family and so easy to make. Season to taste. I have never had a more beautiful pesto before! And the whole thing is ready in under 20 minutes. This is an awesome pesto to pair with meatballs as well as grilled veggies and vegan pasta. No one would EVER know it was vegan or oil free. Hi Joanna! It’s a huge hit. Yay! Despite my preconceived notions, I found it flavorful and fabulous! Thank you for a all you do. Thanks for sharing, Rebecca! I made it to pour onto courgetti which was delicious. The nutritional yeast supplies a nominal amount of sodium- most of it comes from the sea salt. It’d be best fresh. You can find it online for purchase here! Our plant-based version skips the cheese, but is similarly packed with basil and full of flavor. I licked the food processor, after storing the Pesto, as if I was having icing. bad. Thanks x. Soooooooo delicious. I served it with spiraled sweet potato noodles. Will be making more and freezing it!!! Love the strong garlic and I added a little extra lemon and salt. Slather this pesto on fresh kalamata olive bread, pour it over hot pasta, or make it the sauce for an olive and tomato pizza… the possibilities are endless. Ok. Had to fess up….I used this to make a creamy pesto sauce. And that pizza sounds incredible! Whoop! It was really delicious and I will add it to my regular repertoire. Now all I have to do for dinners is cook the pasta! This is an indispensable staple going forward. So healthy for a vegan recipe. I haven’t comfortably eaten pesto in well over a decade. I customized it by adding chilies to make it spicy . We are so glad you and your husband enjoyed it! xo. I think the flavor actually tastes even better the next day. I made this with garlic scapes (instead of basil) and sunflower seeds instead of basil and nuts. I used 3 Tbsp of EVOO. This was quick and easy and very delicious. Try it, you might not go back to basil ($$, if you don’t have it in your garden!). It’s super helpful for us and other readers. Thanks so much for sharing, Anne! As a non-dairy gal it is super tricky to get my traditional cheese loving parents to admit anything other than the real deal is even edible. I like the cayenne suggestion someone made. I LOVE your recipes! First things first, the parmesan had to go. Bright in flavor, bright green in color. Full of flavor and super simple. :). I made the pesto tonight with cashew nuts instead because that’s what I had in the pantry. Thanks for the feedback, Maddie! Thanks for your easy to follow, beautiful recipes. xo. xo. I had to improvise a little, using cashews for the nuts and avocado oil instead of olive oil. xo. Ingredients. We have plenty of basil in the garden, so I decided to make this today. Great recipe! Next time, would you mind leaving a rating with your review? Love the modification for eating with the seasons =) Thanks for sharing! Hope that helps! Packed with flavor. We think a mint chutney might be better. It also freezes well in ice cube trays, so you can thaw and use a small amount whenever a recipe calls for pesto. I made a Big batch how long will this last in the fridge? No need to soak the walnuts. Best diy pesto! We served it over protein pasta but will try with our soybean and lentil pastas next. Thanks so much for the lovely review, Laura. I found you via a link from this site https://runningonrealfood.com/27-easy-vegan-desserts-6-ingredients-less/. Hi Dana, i never saw nutritional yeast and never know how to make it. Added a little of my backyard chilli to give it a ‘kick’… Very nice ? I followed this recipe to a T and it turned into liquid. Yay! Thanks so much for sharing! I always use Go Raw sprouted sunflower seeds. Very forgiving and great recipe. A great way to freeze vegan pesto is using ice cube trays. This will definitely be my go to recipe for pesto. Step 1. Such as peanut, almond or cashew? I believe it grows naturally on beets, but don’t quote me on that. This sounds great. So easy and delicious! Hi i was just wondering where can i purchase nutritional yeast? Hmm.. Do you think you can you sub avocado for oil? Quick question: what difference would roasting the garlic make? Set aside to cool. Trust me I’ve made a lot! Pesto is my favorite, and it’s been so hard finding a replacement that doesn’t load up on cheese. Transfer the pesto “ice cubes” in freezer bags after they are frozen. Next time, would you mind leaving a rating with your review? I have made pesto in the past, without adding the parmesan, and it was ok. Oh my! with love. So easy to make. I just made this, omitting any oil and adding more lemon juice, and also spinach. Love your recipe – don’t even miss the parmesan! It’s super helpful for us and other readers. Yes, it’s a bit different, but I wouldn’t say “significantly.” I love almost all nuts, so I just use what’s on hand (pine, pecan, walnut, or even macadamia). A little arugula thrown in with the basil is also really good. Aw, thanks Maureen! To get started, you’ll want to combine these ingredients in a food processor or … I haven’t tried it, but think it could work! Hmm, we wouldn’t recommend using all arugula in place of basil, but maybe half would work! Added the pasta and some fresh cherry tomatoes. I’ll definitely be making this again! I just made this tonight and it was delicious!! Otherwise, feel free to omit the garlic. Thanks for sharing that! I added two cups of fresh Spinach, since I had it; and it’s quite common to make it that way in Peruvian cuisine, which is what I grew up with. Yum!! We’re so glad you enjoyed it, Emily! OMG! Cheers, friends! Thank so much for sharing! I agree with many of the commenters–sunflower seeds are WAY better than pine nuts. One of my favorite things to do is modify dishes to satisfy my vegan eater and my carnivore. Whoop! For both of the pestos, in a small food processor, blend together all the ingredients until roughly chopped, drizzle in the olive oil and pulse until desired consistency. So good!!! 2 of my non vegan people grated parmigiano on top; we all loved it and I look forward to trying some of the variations. Aw, love that! I made this pesto last night using the leaves from two Basil plants. The tastiest sauce in my life. I swear this turned out even more delicious than the non-vegan pesto I made last year. My measurements were a little different because I needed to use up my fresh basil. Didn’t miss the cheese at all! xo. I added sundried tomatoes, and skipped the lemon as I never used to use it when making classic non-vegan pesto. it looks more pale green. I used tahini in place of the nuts due to allergies. Thank you! What is the best way to store this after being made? For my favorite pesto recipes, check out our Spicy Red Pasta with Lentils, Penne Pasta Salad, Smashed Potatoes with Garlic Pesto, Pea Pesto Pasta with Sun-Dried Tomatoes, Sun-Dried Tomato Pesto Pasta, and Spaghetti Squash Pasta with Basil Pesto. The non-vegan pesto i love pesto but hadn ’ t want to make rise... Love Italian food and it was creamy, bright, and sunflower seeds! fantastic recipe, but don t., can ’ t even count how many times i ’ m always your... Choose a high speed blender letting us down with your review so you don ’ add! Tortellini from kite hill and it was super easy and makes Ana pasta. Enough fresh basil so used a little challenging, it was really hungry or this pesto then. 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