Straightforward Vegan Basil Pesto (Nut-free Options)

My straightforward vegan basil pesto is one of the most versatile sauces you can make! It is ready in under 5 minutes and can be used for pasta, soups, sandwiches, dips, and more! It is high in protein, too.

Pesto is, without question one of my go-to foods. I mean it. My mother made it in large batches every summer with the basil from her garden. We devoured it on pasta and tomatoes while the weather was warm, but she then added it to soups, sandwiches and baked goods the rest of the year.

I know, lucky me!

But now it can be luck you with myStraightforward Vegan Basil Pesto.

Pesto Made without Cheese or Pine Nuts

Pine nuts and cheese are key ingredients in traditional pesto. And yet, here I am, telling you that my recipe has neither.

Fear not! The results are 100% delectable and I guarantee,you will love it.

The pesto is still cheese-y (from nutritional yeast, not cheese) and creamy (thanks to olive oil, seeds or nuts, and blending), making this a sauce that can loved by one and all.

Use Seeds or Nuts in Place of Pine Nuts

Pine nuts are buttery, creamy, and traditional for pesto. But they are also VERY expensive. I eschewd them long ago for that very reason and have never looked back, especially once I discovered that just about any other nut will do.

These days I use shelled raw sunflower seeds or pepitas (green pumpkin seeds) most often. It is ideal when sharing the sauce with freinds who cannot eat nuts.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Paleo
• Keto
• No cooking required
• Nut-free option
• Quick and straightforward to make

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• fresh basil leaves
• Raw seeds or nuts (e.g., shelled sunflower seeds, green pumpkin seeds (pepitas), hemp hearts, almonds or walnuts)
• garlic cloves
• nutritional yeast
• water
• extra virgin olive oil
• fine sea salt and freshly ground black pepper

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

Preparing the pesto takes less than 5 minutes from start to finish.

You can literally chuck all of the ingredients straight into the food processor (or a blender) and pulse until smooth.

However, I find I get more consistent results by first processing the basil, seeds/nuts, garlic and yeast until finely chopped, and then again until almost a paste. Add the liquid ingredients (oil and water) and blend until smooth.

That’s it!

Serving Suggestions

This pesto is so versatile–no need to limit its use! Here are some more ideas of how to use it:

1. Pasta (my go-to pasta sauce, ever)
2. Soups (drizzle or stir-in)
3. Dip or Spread
4. Rice topping (regular, or cauliflower rice)
5. Pizza sauce
6. Salad dressing;
7. In sandwiches and burgers;
8. Baked potatoes (topping, for regular or sweet)
9. Roasted vegetables
10. Baking (bake into breads and muffins)

Enjoy, and happy cooking!

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