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Easy Vegan Pesto (Dairy-Free)

Recipe by Padma Priya

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

Units Scale
  • 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

Find it online: https://gratefullyvegan.com/vegan-pesto/