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Bowl of basil pesto with text overlay that reads vegan pesto recipe.
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Vegan Pesto Recipe (Creamy, Easy & Better Than Store-Bought)

This vegan pesto is rich, vibrant, and packed with fresh basil flavor, just like classic pesto, but completely dairy-free. It’s creamy, garlicky, and ready in minutes using simple ingredients you probably already have. Perfect for pasta, sandwiches, bowls, pizza, or anything that needs a fresh herby boost.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 (about 1 cup / 240 mL total)
Author: Sam Turnbull

Ingredients

  • 2 cups (1.6 oz) fresh basil leaves loosely packed
  • ¼ cup raw cashews (or pine nuts or walnuts)
  • ¼ cup nutritional yeast
  • 2 tablespoons fresh lemon juice
  • 1 small clove garlic
  • ½ teaspoon salt plus more to taste
  • Freshly ground black pepper to taste
  • ¼ cup olive oil
  • 2 - 3 tablespoons water as needed to thin (or more olive oil)
US Customary - Metric

Instructions

  • Blend the base: Add the basil, cashews, nutritional yeast, lemon juice, garlic, salt, and black pepper to a small food processor. Pulse until the mixture is finely chopped, scraping down the sides as needed.
    Ingredients for vegan pesto recipe in food processor.
  • Add the oil: With the processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy. If needed, add 2–3 tablespoons water (or a little extra olive oil) to thin to your desired consistency.
    Drizzling olive oil into food processor with pesto.
  • Taste & adjust: Taste and adjust with more salt, lemon juice, or black pepper as needed.

Notes

Nut options: Cashews make the pesto extra creamy, but pine nuts give the most classic pesto flavor. Walnuts are also a tasty option.
Water vs oil: Adding a splash of water makes the pesto look lighter and creamier. Adding extra olive oil keeps it richer and more traditional.
Storage: Store in an airtight container in the fridge for up to 5 days. For best freshness, press plastic wrap directly onto the surface of the pesto before sealing.
Freezing: Freeze pesto in an ice cube tray, then transfer to a freezer bag. Freeze for up to 3 months. Thaw in the fridge or stir cubes directly into hot pasta.

Nutrition

Serving: 1 serving (recipe makes 8 servings) | Calories: 102kcal | Carbohydrates: 4g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 149mg | Potassium: 234mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3120IU | Vitamin C: 12mg | Calcium: 107mg | Iron: 2mg

Find it online:

https://itdoesnttastelikechicken.com/vegan-pesto-recipe/

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