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Recipe: Vegan Pesto

Quick and easy to make, basil pesto is great in a pasta, salad or a spread.

I recently found myself with an abundance of basil from my herb garden. What better use for all of it than a fresh pesto? It’s easy to make and super versatile.

Eat it on a cracker or as a spread, toss it into some spaghetti, throw it in a salad.

This version is, of course, cheese-free (but trust me, you wouldn’t think it) and only takes about 5 minutes to whip up.



Makes about one cup, or a small jar, of pesto

  • 2 cups fresh basil leaves (stems removed)

  • 4 tbsp pine nuts, or 2 tbsp pine nuts and 2 tbsp walnuts

  • 2 large peeled garlic cloves

  • 2 tbsp lemon juice

  • 4 tbsp nutritional yeast

  • 1/4 tsp sea salt (or to taste)

  • 2-3 tbsp extra virgin olive oil

  • 3 tbsp water (or as needed)


1. Throw all the ingredients in the blender until a paste forms, adding water little by little as needed.

2. Adjust ingredients to taste.



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