This easy vegan pesto recipe transforms fresh basil leaves, nutritional yeast, and simple ingredients into a creamy, cheesy sauce without oil or dairy. Ready in just 10 minutes, this homemade vegan pesto will become your new go-to pasta sauce!
I still remember the first time I made this vegan basil pesto. After going plant-based, I missed that classic cheesy flavor of traditional pesto, but everything changed when I discovered the magic of nutritional yeast and aquafaba.
Now, this is my go-to version whenever I spot fresh basil at the farmer’s market, and it’s become a weekly staple in our house. Even my non-vegan friends ask for the recipe!
The secret lies in balancing the fresh herbs with just the right amount of nutritional yeast to create that perfect umami flavor without any dairy.
Is traditional pesto vegan?
Traditional basil pesto recipes aren’t vegan or healthy – they usually contain parmesan (affiliate link) cheese, extra virgin olive oil, pine nuts, and fresh garlic.
The original recipe dates back to the 19th century and was used primarily for lasagne and gnocchi.
But this vegan version captures all the creamy texture and umami flavor you love about regular pesto, using simple ingredients from your local grocery store. The best part? Most people can’t tell the difference between this and regular pesto!
Simple ingredients you’ll need
What makes this vegan pesto sauce special is its wholesome, fresh ingredients:
- Fresh basil leaves: The main ingredient that gives this sauce its bright green color and aromatic flavor. While you can mix in other leafy greens, basil provides that essential oils and traditional taste you want. I recommend using fresh basil from your herb garden or farmer’s market for the best results.
- Spinach: I love sneaking in extra nutrition, and fresh spinach adds a gorgeous green color without overpowering the basil. Plus, it helps stretch your basil when it’s not in season.
- Walnuts: These provide the creamy texture traditionally achieved with olive oil. They’re also packed with healthy fats and create that perfect pesto consistency. I’ve found walnuts work better than pine nuts in this vegan version.
- Nutritional yeast: This is our secret ingredient for achieving that cheesy flavor without dairy. It adds a golden brown color and is rich in B vitamins. Don’t skip this ingredient – it’s essential for that authentic taste!
- Fresh garlic cloves: For that classic pesto punch – start with less and add more to taste. Fresh garlic is always better than pre-minced for this recipe.
- Lemon juice: Adds brightness and helps preserve the fresh herbs. Fresh-squeezed makes a noticeable difference.
- Aquafaba: The liquid from chickpeas serves as an innovative replacement for oil, creating that perfect creamy pesto texture. Save it next time you open a can of chickpeas!
NOTE: Detailed instructions and amounts are in the recipe card below.
How to make this easy vegan pesto recipe
Creating this wonderful pesto is surprisingly simple:
- Add fresh basil, spinach, walnuts, nutritional yeast, garlic cloves, and lemon juice to your food processor.
- Pulse until you achieve a paste-like consistency, scraping down the sides as needed.
- With the food processor running, slowly stream in the aquafaba.
- Add water, one tablespoon at a time, until you reach your desired consistency. It should be thick but pourable.
- Taste and adjust seasonings – add more lemon juice for brightness, nutritional yeast for cheesy flavor, or black pepper to taste.
Common Mistakes to Avoid
When making vegan pesto for the first time, watch out for these pitfalls:
- Over-processing the herbs which can lead to bitter flavors
- Using too much garlic initially (you can always add more)
- Not tasting and adjusting seasonings as you go
- Skipping the nutritional yeast, which is crucial for that cheesy flavor
- Using old or wilted basil leaves instead of fresh ones
Storage Tips
Proper storage is key to maintaining that fresh flavor:
- For refrigeration, store in an airtight container with a thin layer of olive oil on top to prevent browning.
- For longer storage, freeze in ice cube trays for convenient pesto cubes.
- This pesto freezes beautifully and can last up to a month in the freezer.
- Store in wide-mouth pint mason jars in the fridge for up to a week.
- If freezing, leave out any water you added until after thawing.
Pro Tips for the Best Vegan Pesto
Be sure to follow these tip when you make this recipe!
- If you’re not a fan of nutritional yeast but still want that creamy, cheesy flavor, try replacing the walnuts with cashews
- Experiment with different nuts – pine nuts, sunflower seeds, or pumpkin seeds all work well
- For a nut-free version, use a mix of sunflower and pumpkin seeds
- Start with a small amount of garlic and adjust to your personal preference
- Add sun-dried tomatoes for extra umami flavor
- Spice it up with red pepper flakes
- If you have an herb garden, try mixing in other fresh herbs like parsley or mint
- Always use good quality fresh basil for the best results
- Toast your nuts or seeds before using them for enhanced flavor
- Consider adding a pinch of miso paste for extra umami
Creative Ways to Use Your Pesto
This versatile vegan basil pesto works beautifully in different ways:
- Mix with your favorite pasta, using a splash of pasta water to create a creamy sauce
- Spread on pizza as an alternative to traditional tomato sauce
- Use as a flavorful salad dressing
- Stir into potato salad for a fresh twist
- Spread on sandwiches or use as a dip with crusty bread
- Toss with roasted vegetables
- Mix into grain bowls with quinoa or rice
- Add to homemade hummus for an Italian twist
- Use as a marinade for grilled vegetables
- Stir into soups for added flavor
Transform your meals with this delicious vegan pesto recipe – it’s a great way to enjoy the classic flavors of traditional basil pesto while sticking to a vegan diet.
Whether you’re new to plant-based eating or just looking for a healthier pesto option, this recipe proves you don’t need dairy or oil to create something absolutely delicious!
More delicious vegan sauces!
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The Best Vegan Pesto Recipe (Oil-Free & Dairy-Free)
- Total Time5 minutes
- Yield16 servings 1x
- DietVegan
This easy vegan pesto recipe transforms fresh basil leaves, nutritional yeast, and simple ingredients into a creamy, cheesy sauce without oil or dairy. Ready in just 10 minutes, this homemade vegan pesto will become your new go-to pasta sauce!
Ingredients
- 2 cups packed fresh basil
- 1 cup loosely packed fresh spinach
- ¼ cup of walnuts or pine nuts
- 3 large cloves of fresh garlic
- 2 Tablespoons of lemon juice
- ¼ cup nutritional yeast
- ¼ teaspoon sea salt or to taste
- ⅛ teaspoon black pepper
- ¼ cup aquafaba
- 1–2 Tablespoons of water or more as needed
Instructions
- To a food processor add all of the ingredients except for aquafaba and water. Blend on high until a paste-like consistency is formed. Stop and scrape down the sides.
- Turn the food processor back on and slowly pour in the aquafaba, stopping to scrape down the sides as needed. Once you have added all of the aquafaba turn the food processor back on and begin adding 1 tablespoon of water at a time if needed until the pesto reaches your desired consistency. It should be slightly thick but pourable.
- Taste and adjust the flavor as needed: lemon juice for brightness, nutritional yeast for cheesiness, or garlic for a little more bite.
- Great as a pasta sauce, dip, or spread on toasted bread.
- Store leftovers in a sealed container for up to 1 week in the fridge. To freeze, pour leftovers into an ice cube tray and store for up to 1-2 months in the freezer.
Notes
Freeze: A great way to store it is by pouring it into ice cube trays until you’re ready to use it. Simply heat up the number of “pesto cubes” you’ll need and place the rest back in the freezer. This pesto can be frozen for up to 1 month.
Nutritional Yeast: If you don’t like nutritional yeast but still want the cheesy creaminess, replace the walnuts with cashews.
Greens: I used basil and spinach for the green in this recipe. But, other greens like kale and arugula are great. Toss in some chopped fresh parsley, cilantro, or even mint for adding an extra depth of flavor.
Garlic: I tend to like a lot of garlic so I would suggest you start with 1-2 cloves and add more if you prefer. Garlic can have a bit of sharp bite.
Nuts: You can use any of your favorite nuts or seeds. I prefer walnuts but pecans, cashews, pine nuts, or even almonds are excellent choices.
Nutrition
- Serving Size: 2 Tbsp
- Calories: 34
- Sugar: 0.2 g
- Sodium: 76.5 mg
- Fat: 2.4 g
- Carbohydrates: 1.7 g
- Fiber: 0.7 g
- Protein: 1.8 g
- Cholesterol: 0 mg
- Prep Time: 5 minutes
- Category: Dressing and Sauces
- Method: Blend
- Cuisine: Vegan
This recipe is excellent! I used arugula instead of spinach and 1/4 teaspoon of garlic powder instead of fresh garlic to limit after taste. We used our lemon basil from the garden and this was delicious on roasted vegetables.
Best no oil pesto I’ve tried!
Wow, thank you!
Best plant based cheesy nacho sauce ever!!😊👍
My sister’s partner made this for us and it was delicious! She shared the recipe and now I’m making it. Thank you!!!
Hello,
I have not made the recipe yet but I am gonna give it 5 stars as a thank you for sharing it with us and because it just sounds delicious.
I have a question tho: what could you use instead of Aquafaba? Would it be all right to leave it out if you do not have any? I have all the ingredients except for that.
Thank you very much. Have a lovely Sunday!
You still need a little moisture. I would add some veggie broth.
Wow … winner!! I was skeptical of this only because I buy a great vegan pesto (that I use infrequently and sparingly except when we have company). I loved that this was oil-free; my husband and I thought it was absolutely DELICIOUS. I loved that you used walnuts, Shane (I put them in the toaster oven for a few minutes). And, haha, I totally forgot to read the whole recipe first and didn’t realize it called for spinach (which I didn’t have, but did have Tuscan kale). We tossed nearly half of it with a half bag/box of Trader Joe’s organic lemon Torchietti pasta with a ladle of pasta water. Definitely a keeper recipe! Thank you, Shane – you’re the best!
Awesome and thank you!!!
Excellent pesto! I made as written this first time round, because every recipe of yours that I have tried has been delicious as is. I love to fiddle with recipes and will try probably try some variations in the future, but it doesn’t need improvement. Note: I cook my chickpeas from dry beans in my electric pressure cooker and save the water they were cooked in to.use in recipes calling for aquafaba. I don’t cook my beans in anything but water and have found the liquid to be plenty thick enough to use just like using the liquid found in the canned version.
Thank you for another fantastic recipe!
Excellent pesto! I made as written this first time round, because every recipe of yours that I have tried has been delicious as is. I love to fiddle with recipes and will try probably try some variations in the future, but it’s great as written. Note: I cook my chickpeas from dry beans in my electric pressure cooker and save the water they were cooked in to.use in recipes calling for aquafaba. I don’t cook my beans in anything but water and have found the liquid to be plenty thick enough to use just like using the liquid found in the canned version.
Thank you for another fantastic recipe!
Delicious!! I just left feedback but didn’t have the option of giving a star rating. Love the pesto!! Thank you!
Shane, I am not a fan of chick peas so is there a sub for the aquafaba? Love your new site John
You could use a little water. But, I will say, one of my kids hates chickpeas but loves this recipe. They can’t tell it’s aquafaba.
Wow this was so good! Your recipe was perfect except it takes longer than five minutes to make but so worth every second!!!!
This was a winner with my picky family! I think it’s really important to find/use a really good pasta that does not taste like cardboard. I reserved some of the pasta water and added about 1/2 cup when mixing everything together. I always change up recipes a bit so I added 1 cup flat leaf parsley and used 1/2 cup of pine nuts because I think they really intensify the flavor (lightly toasted them before adding). They are reasonably priced at my local Trader Joe’s. I also soaked 3oz of sun-dried tomatoes in hot water while prepping the pasta and tossed them in at the end. Benissimo!!
Make it your own and love the creativity! I’d really appreciate it if you would give it a star rating…it helps with the Google gods. Thanks so much!
Definitely Five Star!!
THANK YOU!!!
Looks amazing! What is a good substitute for aquafaba?
You can use water.
I have also subbed in a half an avocado, use in 1-2 days. Super delicious so you will want to eat it on everything:)
I made this tonight and both my husband and I absolutely love it! I followed the recipe and didn’t add water. Delicious and easy — Perfection!
I love red pesto! Do you know how I could change it up to make it red pesto sauce or do you perhaps have a red pesto recipe already?
I don’t have a red pesto and honestly, don’t think I’ve ever actually eaten red pesto. The green in this recipe comes from the basil so not sure about the red pesto:)
This is a great pesto recipe. Loved it!!!
I made this a week or so ago, and I’m making it again today! Absolutely stellar recipe!
Thank you so much for this. I’ve been looking for a decent oil free pesto for some time.
Bless your heart.
Best oil free pesto ever. Thanks for another great recipe.
So delicious!!
This looks awesome but I can’t eat nuts or seeds. Would you recommend hemp hearts or firm tofu or white beans in place of them? If so, which one?
I would try using silken tofu.
Hi Shane! Debbie again! I made the pesto with all fresh basil from roadside stand! Because I love love love basil. I keep rereading the ingredients because it is so good and so healthy! HEALTHY PESTO!! I put it on pasta. I use it for salad dressing on green salad…just dilute with tiny amount of water. I made your tortilla chips again today and dipped in, you guest it, Pesto!
Awesome!!!
This looks delicious, and plan to make soon! Curious if another green like kale can be used in place of the spinach. Thanks so much for this great looking recipe and for SO many others :).
Hi, Emily! Absolutely. Kale would be an excellent choice. Just keep in mind that fresh basil is what makes pesto, pesto:)
Just made your basil pesto ,it is delicious! I left out the nutritional yeast& used pecans. We tossed it on whole wheat pasta& put cooked frozen lima beans on top. Yummy!
Next time i will use the cashews, as you suggested since i left out the nutritional yeast. I did not need to use any water.
And will try it on pizza crust next. Do u have a cauliflower pizza crust recipe?
Thanks for another great recipe!😇
Thank you, Teri! No, I don’t have a cauliflower pizza crust…yet:)
This was delicious just as written. I did not add any water.
Hi shane, omg, thank u for this recipe, i passed fresh basil in grocery store other day & said to myself i would love to make pesto with that, but have no recipe for oil free& next thing i checked my emails& u had a recipe for it! I am so excited to make! Also wanted to share we make your ranch dressing 2x week,love it! Potatoe soup& minestrone soup r regular rotation. Today its rainy so gonna try your vege soup. There r lots more recipes we make, i need to go to each recipe& write reviews. We r so blessed by you& your talent of vegan oil free recipes!
Every recipe we try is delicious.
Thank u!😇
This comment is so encouraging and a blessig.
Thank you,
shane
I just put 8 basil plants in the ground. I’ll be making this pesto ASAP!
Awesome!!! Can’t wait to see it.
If I had never tasted it I wouldn’t believe it. This pesto recipe is absolutely delicious and it’s healthy.
OMG!!! I can’t believe this has no dairy or oil in it! Amazing amazing amazing!!! Yay, I can have pesto again.
Saw this and had to try immediately! This is literally one of the best pesto recipes I have ever tasted…vegan or non-vegan!!! Thank you 🙏🏻
This looks fantastic! And I love that it is low fat because I try to follow a low-fat whole foods plant-based diet. What an ingenious use of aquafaba! Can’t wait to try this!
Thank you, Deborah! It is so good and I think you will enjoy it.
This vegan pesto recipe is made with fresh basil, garlic, and lemon juice. It’s healthy, bright, and full of flavor. Perfect on bread, pizza, pasta, and more! Dairy-free, oil-free, and gluten-free.