The Best Vegan Pesto Recipe

Pesto can brighten up any dish. It’s so fresh tasting and it adds a ton of flavor to any salad, pasta, or sandwich. I like to eat it on a caprese salad. Pesto is also really good for marinating and grilling. Since many people are going vegan and gluten-free these days, try out this recipe with gluten-free pasta and skip the cheese, and you’ll be surprised at how good this pesto recipe tastes.  

Check out our video on making Vegan Pesto:

Pesto freezes amazingly well.  When basil is plentiful, we make loads of it and freeze it in ziploc bags (or in an ice cube tray). I defrost it either by dropping the ziploc in warm water or, if I’m going to cook with it, I just heat it up in a pan with a little olive oil. 

Here are 7 vegan ideas for using vegan pesto:

• Warm Pesto Pasta with Cherry Tomatoes
• Cold Pesto Pasta Salad
• Pesto Potato Salad with Capers, Red Onions and Parsley
• Spread on Toast Topped with Avocado
• Grilled Portobello Mushroom Sandwich with Pesto, Tomatoes, and Lettuce
• White Beans with Pesto
• Grilled Zucchini topped with Pesto

The Best Vegan Pesto Recipe

George Zikos

5 from 1 vote

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings 8

Calories 190 kcal

Ingredients

  

1x2x3x

• 2 cups packed fresh basil
• 1/2 cup packed fresh arugula
• 1 clove garlic
• 1/4 cup pine nuts (walnuts work too)
• 2/3 cup extra virgin olive oil 
• Sea salt and Ground Black Pepper to taste

Instructions

 

• Pulse all ingredients in a food processor to desired consistency.

Nutrition

Calories: 190kcalCarbohydrates: 1gProtein: 1gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gSodium: 1mgPotassium: 49mgFiber: 0.3gSugar: 0.2gVitamin A: 347IUVitamin C: 1mgCalcium: 14mgIron: 1mg

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