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You’ll love my simple recipe for dairy-free pesto made with garden-fresh basil. This homemade vegan pesto recipe is wonderful in so many different dishes. I love tossing it with pasta or on homemade pizza.
This easy homemade vegan pesto comes together with only six simple ingredients. And so that you don’t break the bank, it also uses walnuts, cashews, or almonds instead of pine nuts.
If you’re looking for a more traditional pesto recipe, check out my homemade pesto.
I love garlic (LOVE GARLIC), but if you prefer a milder garlic taste, try using roasted garlic instead of raw. I always have some in my fridge after making a batch of Instant Pot Roasted Garlic.
For a firm but spreadable pesto, I prefer to use a scant 1/3 cup of olive oil, but feel free to adjust to your preferences. We’re making pesto here, not creating oxygen. Experiment and have some fun!
Six Ingredient Dairy-Free Basil Pesto
Equipment
Ingredients
Instructions
- Heat a skillet over medium-low heat and roast the nuts for ~5 minutes, stirring often.1/4 cup almonds
- Add the nuts, garlic, basil, and nutritional yeast to a food processor.1/4 cup almonds
- Add in the rest of the ingredients, excluding olive oil.2 cups basil, 2 cloves garlic, 2 tsp nutritional yeast powder
- With the food processor running, drizzle in the olive oil until the pesto is your desired consistency. For a firm but spreadable pesto, I used a scant 1/3 cup but adjust to your preferences.1/3 cup olive oil
- Salt to taste.salt to taste
Notes
- Add in a cup or two of spinach or kale as an easy way to sneak in more veggies to dishes.
- Use pumpkin or sunflower seeds in place of the nuts if you have nut allergies.
- Pesto will keep in the fridge for a week, or in the freezer for six months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
