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.
Pesto is one of our favorite sauces in the Martin house. And, if you’ve been looking for a WFPB version that’s creamy and cheesy this is it! Are…you…ready?
This simple vegan basil pesto is the one recipe you need on your summer menu. It’s cheesy, creamy, and full of so much flavor.
My version of the traditional classic Pesto recipe is based on the idea that oil can provide a creamy texture. So, by replacing the oil with aquafaba you can have that creamy texture even without oil – and it still tastes amazing!
This healthy version of pesto is completely dairy-free, yet cheesy. Oil-free, and creamy. And, is perfect for pasta, tofu, veggies, and sandwiches.
Is Pesto Vegan?
Classic pesto is not vegan. The original recipe for pesto dates back to the second half of the 19th century and consisted of a mix of garlic, basil, Dutch cheese, and grated Parmesan cheese. It was typically used as a dressing for lasagne and gnocchi (Read More).
But, by replacing a couple of ingredients you can easily make this dish not only vegan and dairy-free, but oil-free as well. It’s the perfect plant-based side dish, dip, or sauce for your noodles.
Ingredients
This delicious vegan pesto recipe is so bright and fresh because it uses only healthy ingredients.
- Basil: fresh basil is the key to making a delicious vegan pesto sauce. Feel free to toss in some other greens but don’t eliminate the basil if you are looking for that aromatic and signature earthy flavor.
- Spinach: I always like to add extra greens whenever I can and fresh spinach is perfect in this easy vegan pesto recipe. It has a very neutral flavor and makes this recipe even healthier.
- Nuts: a great source of healthy fats like omega-3 and helps to add a bit of creaminess that often comes from oil.
- Lemon Juice: Great for adding brightness and bringing out the flavor of fresh herbs.
- Nutritional Yeast: adds the cheesy flavor and color and is loaded with healthy B vitamins.
- Aquafaba: This is the liquid from a can of chickpeas. It has a texture very similar to oil and is great for creating a creamy consistency in the pesto.
How To Make Easy Vegan Pesto
You’ll not only the flavor of this vegan basil pesto but also how super easy it is to make. Let me show you!
- 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 if 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 until the pesto reaches your desired consistency. It should be like a thick pourable sauce.
- Taste and adjust flavor as needed: lemon juice for brightness, nutritional yeast for cheesiness, or garlic for a little more bite.
Store any 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.
Serving Suggestions
Plant-based pesto is so versatile and can be used in a variety of ways. Here are just a few:
- Pesto Pasta: Boil up some of your favorite noodles, mix in a little pest, and you have a delicious and simple vegan pesto pasta topped with vegan parmesan. It makes a great weeknight dinner.
- Grains: Liven up your favorite grains like rice, quinoa, and bulgur, or even make savory oatmeal.
- Grain Bowl: Chop up some fresh vegetables, mix with some brown rice, and stir in some of this delicious pesto to make a bright and beautiful grain bowl everyone will love.
- Pizza: This pesto makes an amazing pizza sauce. Use my whole-grain pizza dough recipe with my vegan mozzarella. AMAZING!
- Bread: Use this vegan pesto to spread on toast with sliced tomatoes or as a dip with some hearty rustic whole-grain bread.
- Salads: Use this pesto sauce as a delicious oil-free salad dressing.
What Is Aquafaba?
Aquafaba is the starchy liquid that chickpeas in which chickpeas have been cooked.
It has the ability to mimic certain food consistencies. So, it’s a great replacement for eggs and oil in baking and sauces.
What Is A Good Nut Substitute?
Sunflower seeds or pepitas (pumpkin seeds) can be used if you need a nut-free pesto.
Pro Tips
- 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.
More Vegan Sauces
Enjoy this easy and delicious Vegan Pesto? Please leave a comment below with a star rating. And, be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!
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The Easiest And Most Delicious Vegan Pesto (Oil-free)
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 16 servings 1x
- Category: Dressing and Sauces
- Method: Blend
- Cuisine: Vegan
- Diet: Vegan
Description
This vegan pesto recipe is made with fresh basil, garlic, and lemon juice. It’s healthy, bright, and full of flavor. Perfect for dipping bread, on pizza or pasta, and more!
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
Looks amazing! What is a good substitute for aquafaba?
You can use water.
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.
★★★★★