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The Ultimate Creamy Vegan Basil Pesto

A close-up, vibrant green mound of homemade Vegan Basil Pesto resting in a shallow white bowl.
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Make a bright green, dairy-free basil pesto using nutritional yeast for a cheesy flavor. This recipe includes a nut-free option.

Ingredients

Scale
  • 2 cups fresh basil leaves, packed
  • 1/2 cup raw pine nuts (or substitute with raw sunflower seeds for nut-free)
  • 1/2 cup nutritional yeast
  • 2 cloves garlic
  • 1/2 cup extra virgin olive oil, plus more if needed
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Place the basil, pine nuts (or sunflower seeds), nutritional yeast, garlic, lemon juice, salt, and pepper into a food processor.
  2. Pulse the ingredients several times until roughly chopped.
  3. With the food processor running, slowly drizzle in the olive oil through the feed tube until the mixture emulsifies and becomes smooth.
  4. Stop the machine and scrape down the sides. Process again briefly to ensure everything is combined.
  5. Taste the pesto and add more salt or lemon juice if desired. If the pesto is too thick, add a tablespoon more olive oil or a splash of water until you reach your preferred consistency.
  6. Transfer the pesto to an airtight container.

Notes

  • For the best flavor, use fresh, bright green basil leaves and high-quality extra virgin olive oil.
  • To keep the pesto bright green, blanch the basil for 10 seconds in boiling water, then immediately plunge it into ice water before draining and drying thoroughly.
  • Store homemade vegan pesto in the refrigerator for up to one week. Pour a thin layer of olive oil over the top before sealing the container to prevent browning.
  • Use this pesto tossed with hot pasta, spread on sandwiches, mixed into hummus, or as a dip for raw vegetables.

Nutrition

Find it online: https://cookerycourier.com/vegan-basil-pesto-recipe-dairy-free/