Forget everything you thought about vegan pesto! Whether you’re craving a quick weeknight dinner, a seasonal summer dish, or just some plant-based comfort food, we’ve got you covered. Get ready to explore 18 mouthwatering recipes that prove pesto perfection is totally achievable without any dairy. Let’s dive in and find your new favorite!
Creamy Cashew Vegan Pesto
Often, creating a rich, creamy pesto without dairy seems challenging, but this vegan version uses cashews to achieve that luxurious texture while keeping it plant-based. Our methodical approach will guide you through each step to ensure perfect results every time, even if you’re new to vegan cooking. Let’s transform simple ingredients into a versatile sauce that can elevate pasta, sandwiches, or roasted vegetables.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– Raw cashews – 1 cup
– Fresh basil leaves – 2 cups
– Garlic cloves – 2
– Olive oil – ½ cup
– Lemon juice – 2 tbsp
– Salt – ½ tsp
– Water – ¼ cup
Instructions
1. Place 1 cup of raw cashews in a medium bowl and cover them with hot water from the tap, letting them soak for 10 minutes to soften for easier blending.
2. While the cashews soak, thoroughly rinse 2 cups of fresh basil leaves under cold water and pat them completely dry with a clean kitchen towel to prevent a watery pesto.
3. Peel 2 garlic cloves and roughly chop them into smaller pieces to ensure even distribution in the sauce.
4. Drain the soaked cashews and add them to a high-speed blender or food processor along with the basil leaves, chopped garlic, ½ cup of olive oil, 2 tbsp of lemon juice, and ½ tsp of salt.
5. Pour ¼ cup of water into the blender to help with blending and achieve a smoother consistency without adding extra oil.
6. Secure the lid on the blender and blend on high speed for 1-2 minutes, stopping to scrape down the sides with a spatula once halfway through, until the mixture is completely smooth and creamy.
7. Taste the pesto and adjust the seasoning if needed, but avoid over-blending to keep it from becoming too warm and losing its fresh flavor.
8. Transfer the pesto to an airtight container and store it in the refrigerator if not using immediately, where it will thicken slightly as it chills.
This pesto boasts a velvety, spreadable texture with a bright, herbaceous flavor from the basil balanced by the subtle nuttiness of cashews. Try tossing it with warm pasta for a quick dinner, spreading it on toast with sliced tomatoes, or using it as a dip for crunchy vegetables to add a burst of freshness to any meal.
Zucchini Noodle Pesto with Kale
Just when you need a vibrant, healthy meal that comes together quickly, zucchini noodle pesto with kale delivers fresh flavors and satisfying textures. This dish transforms simple vegetables into a restaurant-worthy dinner using minimal equipment and ingredients.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– Zucchini – 2 medium
– Kale – 2 cups, packed
– Basil – 1 cup, packed
– Pine nuts – ¼ cup
– Garlic – 2 cloves
– Olive oil – ½ cup
– Parmesan cheese – ½ cup, grated
– Salt – ½ tsp
– Lemon – 1
Instructions
1. Wash the zucchini and kale thoroughly under cold running water, then pat them dry with a clean kitchen towel.
2. Using a spiralizer, turn both zucchini into noodles, placing them in a large mixing bowl—tip: if you don’t have a spiralizer, a vegetable peeler can create wide ribbons instead.
3. Remove the tough stems from the kale leaves by holding the stem and pulling the leaf away with your other hand, then tear the leaves into bite-sized pieces.
4. In a food processor, combine the basil, pine nuts, garlic, and ¼ cup of olive oil, then pulse for 30 seconds until coarsely chopped.
5. Add the Parmesan cheese and salt to the food processor, then blend for 1 minute until a smooth paste forms, scraping down the sides with a spatula as needed.
6. Squeeze the juice from the lemon into the pesto mixture, then blend for another 15 seconds to incorporate it evenly.
7. Heat the remaining ¼ cup of olive oil in a large skillet over medium heat for 1 minute until it shimmers lightly.
8. Add the kale to the skillet and sauté for 2 minutes, stirring constantly until it wilts and turns bright green.
9. Add the zucchini noodles to the skillet and toss with the kale for 1 minute just to warm them through—tip: avoid overcooking to keep the noodles firm and prevent them from becoming mushy.
10. Remove the skillet from the heat and stir in the pesto sauce until everything is evenly coated, then serve immediately.
Light and fresh, this dish offers a delightful crunch from the zucchini noodles paired with the creamy, herbaceous pesto. For a creative twist, top it with grilled shrimp or cherry tomatoes to add extra color and protein, making it a versatile meal that’s as beautiful as it is delicious.
Roasted Red Pepper Vegan Pesto
You’ve probably stared at that jar of store-bought pesto, wishing for something brighter and fresher. This roasted red pepper vegan pesto delivers exactly that—a vibrant, smoky-sweet spread that comes together in minutes and transforms simple meals. Let’s walk through each step methodically so you can master this versatile condiment.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Roasted red peppers – 1 cup
– Raw almonds – ½ cup
– Garlic cloves – 2
– Nutritional yeast – ¼ cup
– Lemon juice – 2 tbsp
– Olive oil – ¼ cup
– Salt – ½ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper. Tip: This ensures even roasting and easy cleanup.
2. Spread the almonds in a single layer on the baking sheet and roast for 8–10 minutes, until fragrant and lightly golden. Tip: Watch closely after 8 minutes to prevent burning.
3. Remove the almonds from the oven and let them cool completely on the baking sheet for 5 minutes.
4. Peel the garlic cloves and roughly chop them.
5. Drain the roasted red peppers from any liquid and pat them dry with a paper towel.
6. Combine the roasted almonds, roasted red peppers, garlic, nutritional yeast, lemon juice, olive oil, and salt in a food processor.
7. Pulse the mixture 10 times, then scrape down the sides with a spatula.
8. Process continuously for 45–60 seconds, until the pesto is mostly smooth but still has a slightly coarse texture. Tip: Stop and scrape the sides halfway through to ensure even blending.
9. Taste the pesto and adjust seasoning if needed, but avoid over-processing to maintain texture.
10. Transfer the pesto to an airtight container and refrigerate immediately.
Mixing this pesto yields a rich, velvety texture with subtle crunch from the almonds, while the roasted peppers impart a deep, smoky sweetness balanced by tangy lemon. Try swirling it into pasta, spreading it on crusty bread, or using it as a vibrant dip for roasted vegetables—it brightens up any dish with minimal effort.
Sun-Dried Tomato and Basil Vegan Pesto
Bursting with bold Mediterranean flavors, this Sun-Dried Tomato and Basil Vegan Pesto is a vibrant, dairy-free twist on a classic. It’s surprisingly simple to whip up in minutes, requiring just a handful of fresh ingredients and a food processor. Let’s walk through each step methodically to ensure your pesto turns out perfectly smooth and flavorful every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– Sun-dried tomatoes (oil-packed) – ½ cup
– Fresh basil leaves – 1 cup, packed
– Raw walnuts – ¼ cup
– Garlic cloves – 2
– Nutritional yeast – 2 tbsp
– Olive oil – ¼ cup
– Lemon juice – 1 tbsp
– Salt – ½ tsp
– Water – 2 tbsp
Instructions
1. Drain the sun-dried tomatoes from their oil, reserving the oil for another use if desired, and place them in a food processor.
2. Add the fresh basil leaves, raw walnuts, and peeled garlic cloves to the processor.
3. Pulse the mixture for 10 seconds, scrape down the sides with a spatula, then pulse again for another 10 seconds until coarsely chopped.
4. Add the nutritional yeast, olive oil, lemon juice, and salt to the processor.
5. Process on high speed for 30 seconds, then stop to scrape down the sides to ensure even blending.
6. While the processor is running on low speed, slowly drizzle in the water through the feed tube and process for an additional 20 seconds until the pesto reaches a smooth, spreadable consistency.
7. Taste the pesto and adjust seasoning if needed, but avoid over-processing to prevent bitterness from the basil.
8. Transfer the pesto to an airtight container and refrigerate immediately if not using right away.
Now you’ve got a rich, umami-packed pesto with a velvety texture that clings beautifully to pasta or crusty bread. Naturally, its deep red hue and aromatic basil notes make it a standout for dolloping on roasted vegetables or swirling into soups for an instant flavor boost.
Avocado and Spinach Vegan Pesto
Zesty, fresh, and packed with nutrients, this Avocado and Spinach Vegan Pesto is a vibrant twist on a classic. You’ll blend creamy avocado with earthy spinach for a sauce that’s both rich and light, perfect for pasta, sandwiches, or as a dip. Let’s get started with this simple, no-cook recipe that comes together in minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– Ripe avocado – 1 large
– Fresh spinach – 2 cups
– Fresh basil – ½ cup
– Garlic cloves – 2
– Lemon juice – 2 tbsp
– Olive oil – ¼ cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Cut the ripe avocado in half, remove the pit, and scoop the flesh into a food processor or high-speed blender.
2. Add the fresh spinach, fresh basil, and peeled garlic cloves to the food processor.
3. Pour in the lemon juice, olive oil, salt, and black pepper.
4. Secure the lid on the food processor and blend on high speed for 30 seconds, scraping down the sides with a spatula if needed to ensure even mixing.
5. Continue blending for another 30 seconds until the mixture is completely smooth and creamy, with no visible chunks.
6. Taste the pesto and adjust seasoning if necessary, but avoid over-blending to prevent it from becoming too warm.
7. Transfer the pesto to an airtight container immediately to preserve its bright green color.
8. Store in the refrigerator for up to 3 days or use right away by tossing with cooked pasta or spreading on toast.
9. For a thinner consistency, add 1-2 tablespoons of water or more olive oil while blending in step 4.
10. To enhance flavor, toast ¼ cup of pine nuts or walnuts separately and stir them in after blending for added crunch.
Unbelievably creamy with a subtle tang from the lemon, this pesto boasts a velvety texture that clings beautifully to noodles or bread. Its vibrant green hue and herbaceous notes make it a standout for drizzling over roasted vegetables or as a base for vegan pizza, offering a fresh, guilt-free indulgence any day of the week.
Nut-Free Arugula Vegan Pesto
You might think pesto requires pine nuts and Parmesan, but this vibrant green sauce proves otherwise. Yearning for a nut-free, dairy-free alternative that’s just as flavorful? This arugula-based version delivers a peppery punch with a creamy texture that’s perfect for pasta, sandwiches, or as a dip.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– Fresh arugula – 4 cups packed
– Garlic cloves – 3
– Extra virgin olive oil – ½ cup
– Nutritional yeast – ¼ cup
– Lemon juice – 2 tbsp
– Salt – 1 tsp
Instructions
1. Wash the arugula thoroughly under cold running water, then pat it completely dry with paper towels or a clean kitchen towel—this prevents a watery pesto.
2. Peel the garlic cloves and roughly chop them to help your food processor break them down evenly.
3. Place the arugula, garlic, nutritional yeast, lemon juice, and salt in a food processor fitted with the blade attachment.
4. Pulse the ingredients 5-7 times until coarsely chopped, scraping down the sides with a spatula after each pulse to ensure everything is incorporated.
5. With the food processor running on low speed, slowly drizzle in the olive oil through the feed tube over 30 seconds until the mixture becomes smooth and emulsified—this gradual addition creates a creamy consistency.
6. Taste the pesto and adjust seasoning if needed, but avoid over-processing to maintain a slightly textured, rustic feel.
7. Transfer the pesto to an airtight container, pressing plastic wrap directly onto the surface to prevent oxidation, which keeps it vibrant green for up to 5 days in the refrigerator.
With its bold, peppery flavor from the arugula and umami depth from nutritional yeast, this pesto has a rich, velvety texture that clings beautifully to pasta. Try tossing it with hot spaghetti for a quick dinner, spreading it on toasted bread for a savory snack, or thinning it with a bit more olive oil to drizzle over roasted vegetables.
Garlic and Lemon Vegan Pesto Pasta
Finally, a vegan pesto pasta that delivers bold flavor without dairy—this garlic and lemon version comes together quickly for a satisfying weeknight meal. Follow these straightforward steps to create a bright, herbaceous dish that even beginners can master.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Pasta – 12 oz
– Fresh basil leaves – 2 cups, packed
– Garlic cloves – 4
– Lemon – 1
– Olive oil – ½ cup
– Pine nuts – ¼ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Bring a large pot of salted water to a rolling boil at 212°F.
2. Add 12 oz of pasta to the boiling water and cook for 9–11 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, zest the entire lemon and juice it to yield 3 tablespoons of juice.
4. Peel and roughly chop 4 garlic cloves.
5. In a food processor, combine 2 cups of packed fresh basil leaves, the chopped garlic, ¼ cup of pine nuts, lemon zest, and 3 tablespoons of lemon juice.
6. Pulse the mixture 5–7 times until coarsely chopped, scraping down the sides with a spatula to ensure even blending.
7. With the processor running on low, slowly drizzle in ½ cup of olive oil over 30 seconds until the pesto is smooth and emulsified.
8. Add 1 tsp of salt and ½ tsp of black pepper to the pesto, then pulse twice to incorporate.
9. Drain the cooked pasta in a colander, reserving ½ cup of the pasta water.
10. Return the drained pasta to the pot and immediately toss it with the prepared pesto.
11. If the pesto seems thick, gradually add the reserved pasta water, 2 tablespoons at a time, until the sauce coats the pasta evenly.
12. Serve the pasta warm in bowls.
Bright and zesty, this pesto clings to each pasta strand with a creamy texture from the emulsified oil and nuts. For a creative twist, top it with roasted cherry tomatoes or serve it chilled as a pasta salad the next day—the lemon juice helps preserve its vibrant green color.
Almond and Rocket Vegan Pesto
Every home cook needs a versatile, plant-based sauce in their repertoire, and this Almond and Rocket Vegan Pesto is a bright, nutty option that comes together in minutes. Essentially, you’ll blend toasted almonds with peppery arugula, garlic, and lemon for a dairy-free twist on a classic. Let’s walk through the simple process step by step.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– Raw almonds – ½ cup
– Fresh arugula – 2 cups, packed
– Garlic – 2 cloves
– Lemon – 1
– Extra virgin olive oil – ½ cup
– Salt – ½ tsp
Instructions
1. Toast the raw almonds in a dry skillet over medium heat for 5–7 minutes, shaking the pan occasionally, until they are fragrant and lightly golden; this enhances their flavor, so don’t skip it.
2. Transfer the toasted almonds to a food processor or high-speed blender.
3. Add the fresh arugula, garlic cloves, and salt to the processor.
4. Zest the entire lemon using a fine grater, then cut it in half and juice it to yield about 2 tablespoons of juice; add both the zest and juice to the processor.
5. Pour in the extra virgin olive oil.
6. Pulse the mixture for 10–15 seconds, then scrape down the sides with a spatula to ensure even blending.
7. Continue blending on high speed for 30–45 seconds until the pesto is mostly smooth but still has a slightly coarse texture from the almonds; if it seems too thick, you can add a tablespoon of water to loosen it, but avoid over-blending to prevent bitterness from the arugula.
8. Taste the pesto and adjust with more salt if needed, though be precise as the flavors will meld over time.
9. Transfer the pesto to an airtight container and refrigerate it for up to 5 days, or use it immediately.
Coarsely blended, this pesto offers a delightful crunch from the almonds and a vibrant green hue from the arugula, with a tangy kick from the lemon. Its bold, peppery flavor pairs perfectly with pasta, as a spread on sandwiches, or drizzled over roasted vegetables for an easy, nutritious meal.
Spicy Jalapeño Vegan Pesto
Kick off your plant-based cooking with this fiery twist on classic pesto that’s surprisingly simple to whip up. This Spicy Jalapeño Vegan Pesto packs a punch with fresh herbs and a creamy, dairy-free base, perfect for tossing with pasta, spreading on sandwiches, or dolloping over roasted vegetables. Let’s walk through each step methodically to ensure your pesto turns out vibrant and flavorful every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– Fresh basil leaves – 2 cups
– Raw cashews – ½ cup
– Jalapeño pepper – 1
– Garlic cloves – 2
– Nutritional yeast – ¼ cup
– Olive oil – ½ cup
– Lemon juice – 2 tbsp
– Salt – ½ tsp
Instructions
1. Soak the raw cashews in hot water for 10 minutes to soften them, which helps create a smoother pesto texture.
2. While the cashews soak, remove the seeds from the jalapeño pepper to control the heat level, then roughly chop it.
3. Peel the garlic cloves and add them to a food processor along with the soaked and drained cashews.
4. Pulse the mixture in the food processor for 30 seconds until it forms a coarse paste.
5. Add the fresh basil leaves, chopped jalapeño, nutritional yeast, lemon juice, and salt to the food processor.
6. Process the ingredients on high speed for 1 minute, scraping down the sides with a spatula halfway through to ensure even blending.
7. With the food processor running, slowly drizzle in the olive oil over 30 seconds until the pesto becomes creamy and emulsified.
8. Taste the pesto and adjust the salt if needed, but avoid over-processing to maintain a slightly chunky texture.
9. Transfer the pesto to an airtight container and store it in the refrigerator for up to 5 days.
This pesto boasts a bold, herbaceous flavor with a spicy kick from the jalapeño, complemented by a rich, creamy texture from the cashews. Try swirling it into warm pasta for a quick dinner, or use it as a zesty spread on avocado toast to brighten up your mornings.
Herbed Quinoa with Vegan Pesto
Let’s create a wholesome, protein-packed meal that’s as simple as it is satisfying. This herbed quinoa with vegan pesto is a vibrant, one-pot wonder perfect for meal prep or a quick weeknight dinner, combining fluffy grains with a bright, herbaceous sauce.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– Quinoa – 1 cup
– Water – 2 cups
– Salt – ½ tsp
– Fresh basil – 2 cups, packed
– Garlic – 2 cloves
– Pine nuts – ¼ cup
– Nutritional yeast – ¼ cup
– Olive oil – ½ cup
– Lemon juice – 2 tbsp
Instructions
1. Rinse 1 cup of quinoa thoroughly in a fine-mesh strainer under cold running water for 1 minute to remove its natural bitterness.
2. Combine the rinsed quinoa, 2 cups of water, and ½ tsp salt in a medium saucepan over high heat.
3. Bring the mixture to a boil, then immediately reduce the heat to low and cover the saucepan with a tight-fitting lid.
4. Simmer the quinoa for 15 minutes without lifting the lid, which ensures even steaming and prevents sticking.
5. After 15 minutes, remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the quinoa to fully absorb any remaining liquid and become fluffy.
6. While the quinoa rests, place 2 cups of packed fresh basil, 2 cloves of garlic, ¼ cup pine nuts, ¼ cup nutritional yeast, ½ cup olive oil, and 2 tbsp lemon juice in a food processor.
7. Pulse the ingredients for 30 seconds, then scrape down the sides with a spatula to ensure everything is incorporated evenly.
8. Process the mixture for another 1-2 minutes until it forms a smooth, vibrant green pesto, adding a splash of water if it seems too thick for your preference.
9. Fluff the rested quinoa with a fork to separate the grains and release steam, which helps prevent a gummy texture.
10. Gently fold the prepared pesto into the fluffed quinoa until it is evenly coated and no dry spots remain.
Perfectly fluffy quinoa absorbs the pesto beautifully, creating a dish with a tender yet slightly chewy texture and a bold, garlicky flavor brightened by lemon. Serve it warm as a main course with roasted vegetables, or chill it for a refreshing grain salad topped with cherry tomatoes and avocado slices.
Pea and Mint Vegan Pesto Spread
Perfect for brightening up your meals, this vibrant Pea and Mint Vegan Pesto Spread combines fresh flavors in minutes. Preparing it is straightforward, requiring just a few simple steps and ingredients you likely have on hand. Let’s walk through the process together to ensure your spread turns out creamy and delicious every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– Frozen peas – 1 cup
– Fresh mint leaves – ½ cup, packed
– Garlic – 1 clove
– Lemon juice – 2 tbsp
– Olive oil – ¼ cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Place 1 cup of frozen peas in a colander and run them under warm water for 1 minute to thaw completely, then pat them dry with a paper towel to remove excess moisture—this prevents a watery pesto.
2. Add the thawed peas, ½ cup of packed fresh mint leaves, and 1 peeled garlic clove to the bowl of a food processor fitted with the blade attachment.
3. Pulse the mixture 5-7 times until the ingredients are roughly chopped, scraping down the sides of the bowl with a spatula once to ensure even processing.
4. With the food processor running on low speed, slowly drizzle in ¼ cup of olive oil through the feed tube over 30 seconds to emulsify the mixture into a smooth paste.
5. Stop the processor and add 2 tbsp of lemon juice, ½ tsp of salt, and ¼ tsp of black pepper to the bowl.
6. Process the mixture on high speed for 1 full minute until it reaches a creamy, spreadable consistency, checking that no large chunks remain—if it seems too thick, add 1 tbsp of water and process for another 15 seconds.
7. Transfer the pesto spread to an airtight container and refrigerate it for at least 30 minutes before serving to allow the flavors to meld together.
Now you have a fresh, homemade spread ready to enjoy. Notice how the bright green color and creamy texture make it visually appealing, with a balanced flavor of sweet peas and refreshing mint. Try it as a dip for vegetable crudités, spread on toasted baguette slices, or stirred into cooked pasta for a quick vegan meal—its versatility makes it a staple for easy, healthy eating.
Parsley and Walnut Vegan Pesto
Diving into plant-based cooking doesn’t have to be complicated, and this vibrant pesto proves it. By blending fresh parsley with toasted walnuts, you’ll create a versatile sauce that’s perfect for pasta, sandwiches, or as a dip. Let’s walk through each step together to ensure your pesto turns out perfectly smooth and flavorful.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– Fresh parsley – 2 cups, packed
– Walnuts – ½ cup
– Garlic – 2 cloves
– Olive oil – ½ cup
– Lemon juice – 2 tbsp
– Salt – ½ tsp
Instructions
1. Preheat your oven to 350°F and spread the walnuts in a single layer on a baking sheet.
2. Toast the walnuts in the oven for 8–10 minutes, until they are fragrant and lightly golden, then let them cool completely to prevent the pesto from becoming bitter.
3. Wash the fresh parsley thoroughly under cold water and pat it dry with a clean kitchen towel to remove excess moisture, which helps achieve a thicker consistency.
4. Peel the garlic cloves and roughly chop them to make blending easier.
5. Combine the cooled walnuts, dried parsley, chopped garlic, lemon juice, and salt in a food processor or high-speed blender.
6. Pulse the mixture 5–7 times until the ingredients are coarsely chopped, scraping down the sides with a spatula as needed to ensure even blending.
7. With the food processor running on low speed, slowly drizzle in the olive oil in a steady stream until the pesto is smooth and emulsified, which should take about 30–45 seconds.
8. Taste the pesto and adjust the salt if necessary, but avoid over-blending to maintain a fresh, bright flavor.
9. Transfer the pesto to an airtight container and store it in the refrigerator for up to 5 days.
You’ll notice this pesto has a creamy texture with a nutty crunch from the walnuts and a zesty kick from the lemon. Try swirling it into warm pasta for a quick dinner or spreading it on crusty bread as a flavorful appetizer—its vibrant green color makes any dish look instantly gourmet.
Broccoli Stem Vegan Pesto
While many discard broccoli stems, they’re a hidden gem for creating a vibrant, zero-waste pesto that’s both creamy and packed with nutrients. This vegan version swaps traditional cheese for nutritional yeast, delivering a savory, umami-rich sauce perfect for pasta, sandwiches, or as a dip. Let’s transform those stems into a flavorful condiment with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– Broccoli stems – 2 cups, chopped
– Garlic – 2 cloves
– Nutritional yeast – ¼ cup
– Olive oil – ½ cup
– Lemon juice – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Peel the tough outer skin from the broccoli stems using a vegetable peeler, then chop them into 1-inch pieces to measure 2 cups.
2. Place the chopped broccoli stems, garlic cloves, nutritional yeast, olive oil, lemon juice, salt, and black pepper into a food processor.
3. Secure the lid on the food processor and pulse the mixture 5 times for 2 seconds each to break down the ingredients.
4. Process the mixture continuously on high speed for 60 seconds, stopping to scrape down the sides with a spatula halfway through to ensure even blending.
5. Check the pesto’s consistency; if it’s too thick, add 1 tablespoon of water and process for an additional 15 seconds until smooth.
6. Taste the pesto and adjust the salt by adding ⅛ teaspoon more if needed, then process for 10 seconds to incorporate.
7. Transfer the pesto to an airtight container and refrigerate it immediately for up to 5 days.
Ultimately, this pesto boasts a creamy, slightly chunky texture with a bright, herbaceous flavor from the broccoli stems and a tangy kick from the lemon. Serve it tossed with hot pasta for a quick dinner, spread it on toasted bread for a savory snack, or use it as a dip for fresh vegetables to highlight its versatility.
Basil and Pine Nut Vegan Pesto
Now, let’s make a vibrant vegan pesto that’s perfect for pasta, sandwiches, or as a dip. This basil and pine nut version skips the cheese but keeps all the fresh, herby flavor you love, and it comes together in just minutes with a food processor. Follow these simple steps for a foolproof result every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– Fresh basil leaves – 2 cups
– Pine nuts – ¼ cup
– Garlic – 2 cloves
– Olive oil – ½ cup
– Lemon juice – 2 tbsp
– Salt – ½ tsp
Instructions
1. Place the pine nuts in a dry skillet over medium heat.
2. Toast the pine nuts for 3–5 minutes, stirring frequently, until they turn golden brown and fragrant, then remove them from the heat to cool completely. (Tip: Toasting enhances their nutty flavor and prevents a raw taste.)
3. Peel the garlic cloves and add them to the bowl of a food processor.
4. Add the cooled pine nuts to the food processor.
5. Pulse the mixture 5–7 times until the nuts and garlic are coarsely chopped.
6. Wash the fresh basil leaves and pat them completely dry with a paper towel. (Tip: Dry leaves prevent the pesto from becoming watery.)
7. Add the dried basil leaves to the food processor.
8. Pour in the olive oil and lemon juice.
9. Sprinkle the salt over the ingredients.
10. Secure the lid on the food processor.
11. Process the mixture on high speed for 30–45 seconds, stopping once to scrape down the sides with a spatula, until it forms a smooth, thick paste. (Tip: Avoid over-processing to maintain a slightly textured consistency.)
12. Transfer the pesto to an airtight container.
Savor this pesto’s bright, herbaceous flavor and creamy yet grainy texture from the pine nuts. It pairs wonderfully with zucchini noodles for a light meal or spread on crusty bread with sliced tomatoes.
Tahini and Coriander Vegan Pesto
Bursting with nutty depth and fresh herbal notes, this tahini and coriander pesto offers a vibrant vegan twist on a classic. By combining pantry staples with fresh herbs, you’ll create a versatile sauce perfect for pasta, sandwiches, or as a flavorful dip. Let’s walk through each simple step to ensure your pesto turns out perfectly smooth and aromatic.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– Fresh coriander – 2 cups
– Tahini – ½ cup
– Garlic – 2 cloves
– Lemon juice – 3 tbsp
– Olive oil – ¼ cup
– Salt – ½ tsp
Instructions
1. Rinse the fresh coriander under cold water to remove any dirt, then pat it completely dry with paper towels to prevent a watery pesto.
2. Peel the garlic cloves and roughly chop them into smaller pieces to help them blend more evenly.
3. Combine the fresh coriander, tahini, garlic, lemon juice, olive oil, and salt in a food processor or high-speed blender.
4. Pulse the mixture for 10 seconds, then scrape down the sides with a spatula to ensure all ingredients are incorporated.
5. Continue blending on high speed for 30-45 seconds until the pesto reaches a smooth, creamy consistency, adding a tablespoon of water if it seems too thick.
6. Taste the pesto and adjust the salt or lemon juice as needed, blending for another 5 seconds to mix thoroughly.
7. Transfer the pesto to an airtight container and store it in the refrigerator for up to 5 days.
Now you have a rich, velvety pesto with a bold garlic kick and bright citrus undertones. Naturally, this sauce pairs wonderfully with whole-wheat pasta, but try spreading it on roasted vegetables or swirling it into soups for an extra layer of flavor.
Chickpea and Hemp Seed Vegan Pesto
Kickstart your plant-based cooking with this nutrient-packed twist on classic pesto. Combining chickpeas for creaminess and hemp seeds for a nutty depth, this vegan version comes together quickly and offers a satisfying alternative to traditional recipes. Let’s walk through each simple step to create a versatile sauce you’ll want to keep on hand.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– Chickpeas – 1 (15-ounce) can, drained and rinsed
– Hemp seeds – ¼ cup
– Fresh basil leaves – 2 cups, packed
– Garlic cloves – 2, peeled
– Lemon juice – 3 tbsp
– Olive oil – ½ cup
– Salt – ½ tsp
Instructions
1. Drain and rinse the chickpeas thoroughly in a colander to remove excess sodium from the canning liquid.
2. Place the chickpeas, hemp seeds, basil leaves, and garlic cloves into the bowl of a food processor.
3. Pulse the mixture 5-7 times until the ingredients are roughly chopped and combined.
4. Add the lemon juice, olive oil, and salt to the food processor bowl.
5. Process the mixture continuously for 45-60 seconds until it forms a smooth, creamy paste, scraping down the sides with a spatula halfway through to ensure even blending.
6. Taste the pesto and adjust seasoning if desired, but avoid over-processing to prevent the basil from turning brown.
7. Transfer the pesto to an airtight container if not using immediately.
Made with wholesome ingredients, this pesto boasts a rich, creamy texture from the chickpeas and a subtle earthy flavor from the hemp seeds. Toss it with warm pasta for a quick dinner, spread it on sandwiches, or use it as a vibrant dip for fresh vegetables to enjoy its bright, herbaceous notes.
Conclusion
Lovingly crafted, these 18 vegan pesto recipes prove plant-based eating is anything but boring! From classic basil to creative twists, there’s a pesto here to delight every palate. We hope you find a new favorite—give one a try this week, leave a comment with your top pick, and share the inspiration on Pinterest. Happy cooking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
