Vegan Fresh Basil Pesto
Fresh, garlicky, and dairy-free — perfect for pasta, sandwiches, or dipping.
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.
Tried this recipe?Let us know how it was!