Bright, garlicky, and herb-packed — this vegan fresh basil pesto is a delicious, dairy-free twist on the classic. It’s perfect as a pasta sauce, sandwich spread, or flavorful dip. Made in minutes with a handful of fresh ingredients!
Why You’ll Love It
- 100% plant-based and dairy-free
- Quick and easy — ready in 10 minutes
- Rich, fresh, and zesty flavor
- Freezer-friendly and meal-prep approved
- Versatile: use it with pasta, sandwiches, bowls, or roasted veggies
Ingredients
Here’s what you’ll need for this vibrant vegan pesto:
- Fresh basil leaves – use sweet, fragrant basil, stems removed
- Pine nuts – or swap with walnuts, cashews, or sunflower seeds
- Garlic – raw for a strong kick, or roasted for a milder taste
- Olive oil – good quality extra virgin for the best flavor
- Lemon juice – adds brightness and balances the richness
- Salt and pepper – to taste
Instructions
1. Prepare Ingredients
Rinse the fresh basil under cold water and gently pat dry with a clean towel or paper towel. Peel the garlic cloves and gather all ingredients.
2. Blend Nuts and Garlic
In a food processor, add the pine nuts (or other nuts/seeds) and garlic cloves. Pulse a few times until roughly chopped. This helps distribute the flavor evenly throughout the pesto.
3. Add Basil
Add the fresh basil leaves to the mixture. Pulse again 3–4 times just until the basil starts to break down and combine with the garlic and nuts.
4. Add Oil and Lemon Juice
With the food processor running, slowly drizzle in the olive oil. Blend until the mixture is smooth but still has some texture. Add lemon juice and pulse again to combine. Scrape down the sides as needed.
5. Season and Adjust
Taste your pesto and season with salt and freshly ground black pepper. Blend briefly one more time to incorporate the seasoning.
6. Store and Serve
Transfer the pesto to a clean jar or airtight container. Store in the refrigerator for up to 1 week or freeze in small portions (like an ice cube tray) for up to 3 months.
Tips & Variations
- Nut-free version: Use sunflower seeds or pumpkin seeds instead of nuts.
- Creamier texture: Add 1–2 tablespoons of nutritional yeast for a cheesy flavor.
- For a milder garlic taste: Lightly roast the garlic before blending.
- Too thick? Add a splash of water or more lemon juice to thin it out.
Vegan Fresh Basil Pesto
Ingredients
- 2 cups fresh basil leaves
- 1/2 cup pine nuts or walnuts
- 3 cloves garlic
- 1/2 cup olive oil
- 1/4 cup lemon juice
- Salt and pepper to taste
Instructions
Prepare Ingredients:
- Wash the basil leaves thoroughly and pat them dry. Peel the garlic cloves.
Blend Nuts and Garlic:
- In a food processor, combine the pine nuts (or walnuts) and garlic cloves. Pulse until finely chopped.
Add Basil:
- Add the fresh basil leaves to the food processor. Pulse a few times to incorporate the basil with the nut mixture.
Add Liquid Ingredients:
- With the food processor running, slowly drizzle in the olive oil. Continue blending until the mixture is smooth and well combined. Add the lemon juice and pulse again to mix.
Season:
- Taste the pesto and add salt and pepper to your preference. Pulse a few more times to ensure everything is well mixed.
Store and Serve:
- Transfer the pesto to a jar or airtight container. Store in the refrigerator for up to a week. Use the vegan fresh basil pesto as a sauce for pasta, a spread for sandwiches, or a dip for vegetables.
Notes
- Want a cheesy flavor? Add 1–2 teaspoons of nutritional yeast.
- Swap nuts for seeds (like sunflower or pumpkin) for a nut-free version.
- Freeze extra pesto in an ice cube tray for easy single-use portions.
