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Easy Vegan Pesto: 5 Minutes, 6 Ingredients
This easy vegan pesto takes 5 minutes and 6 ingredients, and it goes with almost everything. It is creamy, nutty, herby, and packed with fresh basil. No cheese, no dairy, no fuss.
Traditional pesto leans on parmesan for that salty, savory bite. Here, nutritional yeast does the job beautifully. You get all the depth without any dairy at all.
I keep a jar of this in my fridge most weeks. It is brilliant stirred through warm pasta, spread thick on toasted bread, or spooned over roasted vegetables. Once you make it fresh, the store-bought stuff never quite tastes the same again.
Watch: How I Make This Vegan Pesto
Here is the whole thing, start to finish. It really is as quick as it looks.
What Is Vegan Pesto Made From?
Vegan pesto is made from fresh basil, pine nuts, garlic, extra virgin olive oil, and nutritional yeast. That is it. You blend everything together until smooth and creamy.
The nutritional yeast is the real secret. It brings the cheesy, savory flavor that parmesan usually gives, which makes this a proper dairy-free pesto that still tastes rich.
How to Make Dairy Free Pesto Without Parmesan
Classic pesto is not vegan, because of the parmesan. Making a dairy free pesto is far easier than most people expect, though.
Nutritional yeast has a nutty, savory, almost cheesy flavor. A few spoonfuls give you that same umami depth. Honestly, nobody at my table has ever noticed the cheese was missing.
Why You’ll Love This Recipe
Ready in 5 minutes. Everything goes into one food processor.
Just 6 ingredients. Simple, fresh, and nothing strange.
Completely dairy-free. Nutritional yeast replaces the parmesan perfectly.
So versatile. Pasta, toast, salads, roasted veg. It works on all of it.
How to Make Vegan Pesto
Add the basil, pine nuts, garlic, olive oil, nutritional yeast, and salt to a food processor. Blend until smooth and creamy. That really is the whole method.
Scrape it into a jar or a small bowl and use it straight away, or save it for later in the week. You will find the full measurements in the recipe card below.
Easy Vegan Pesto (Dairy-Free)
This easy vegan pesto is ready in 5 minutes with just 6 ingredients. It is creamy, nutty, and completely dairy-free, with nutritional yeast standing in for the parmesan. Perfect on pasta, toast, or as a dip.
- Total Time5 min
- Yield6 servings (about 1 cup) 1x
Ingredients
- ½ cup pine nuts
- ½ cup extra-virgin olive oil
- 50 g fresh basil leaves
- 2 garlic cloves
- 5 tbsp nutritional yeast
- 1 tbsp salt
Instructions
- Add all the ingredients to a food processor and blend until smooth and creamy.
- Transfer the pesto to a small bowl or jar.
- Serve right away. Spread it on freshly toasted bread, toss it through warm pasta, or use it as a dip.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days. A thin layer of olive oil on top keeps it green. Nutrition is an estimate calculated from USDA FoodData Central values and will vary with brands and portion sizes.
- Prep Time: 5 min
- Cook Time: 0 min
Nutrition
- Serving Size: 2 tbsp
- Calories: 255
- Sugar: 0 g
- Sodium: 290 mg
- Fat: 26 g
- Saturated Fat: 3 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
Ways to Use Vegan Pesto
Here are my favorite ways to use a jar of this pesto:
- Spread thick on toasted sourdough
- As a dip beside crispy zucchini wedges
- Swirled into creamy mushroom pasta
- Mixed with gnocchi or any pasta.
How to Store Vegan Pesto
Store the pesto in an airtight jar in the fridge for up to 5 days. Pour a thin layer of olive oil over the top to keep it bright green and fresh.
You can freeze it too. Spoon it into an ice cube tray, freeze, and pop out a cube whenever you need one. It keeps for up to 3 months.
More Vegan Recipes to Try
Hungry for more? Here are a few of my favorites:
Frequently Asked Questions
What can I use instead of parmesan in pesto?
Nutritional yeast is the best swap. It has a nutty, cheesy, savory flavor that gives vegan pesto the same depth as parmesan.
Can I make pesto without pine nuts?
Yes. Walnuts, cashews, almonds, or even sunflower seeds all work beautifully and are usually cheaper. The taste of the pesto will change depending on the different nuts.
Why did my pesto turn brown?
Basil darkens when it meets air. Press a thin layer of olive oil over the top, or add a squeeze of lemon juice, and it will stay green much longer.
Is pesto vegan?
Traditional pesto is not, because it contains parmesan or pecorino. This version is fully vegan and dairy-free.
How long does vegan pesto last?
About 5 days in an airtight jar in the fridge, or up to 3 months in the freezer.
Can I use a blender instead of a food processor?
You can. Just stop to scrape down the sides now and then, and you may need a splash more olive oil to get it moving.
