Name: The Best Vegan Pesto Recipe
Ingredients: 2 cups packed fresh basil; ½ cup packed fresh arugula; 1 clove garlic; ¼ cup pine nuts (walnuts work too); 2/3 cup extra virgin olive oil buy now; Sea salt and Ground Black Pepper to taste

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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

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The Best Vegan Pesto Recipe