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
Mediterranean Diet Recipes: Vegan Pesto

The Best Vegan Pesto Recipe

Calories 1518 kcal

Ingredients
  

  • 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: 1518kcalCarbohydrates: 7gProtein: 7gFat: 167gSaturated Fat: 22gPolyunsaturated Fat: 27gMonounsaturated Fat: 111gSodium: 9mgPotassium: 393mgFiber: 2gSugar: 2gVitamin A: 2779IUVitamin C: 11mgCalcium: 113mgIron: 4mg
Tried this recipe?Let us know how it was!
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