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Vegan Pesto

This simple 6-ingredient vegan pesto recipe is herbaceous, savory, and easy to make in just 5 minutes! It’s an all-purpose sauce you can toss with al dente pasta noodles, drizzle on a pizza, spread on a sandwich, and so much more!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 to 6
Calories: 877 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 1 (1-pound) package of your favorite pasta
  • 1 cup of tightly packed fresh basil leaves
  • 1 cup of your choice of raw nuts or seeds (walnuts, shelled sunflower or pumpkin seeds, etc.)
  • ¼ cup of reserved pasta water
  • 2 garlic cloves, minced
  • ½ cup olive oil
  • ½ to 1 teaspoon of salt

Instructions

    Cup of Yum
  1. Cook the pasta according to package instructions. Save ¼ cup of pasta water before draining.
  2. Place the basil, nuts or seeds, pasta water, garlic, olive oil, and salt in a blender or food processor, and blend on high until smooth and creamy.
  3. Mix the pesto with the pasta and serve warm or at room temperature.

Notes

  • You can triple or quadruple the pesto in this recipe, pour it in an ice cube tray, freeze it, and store it in a freezer-safe container for up to 3 months. 
  • You can triple or quadruple the pesto in this recipe, pour it in an ice cube tray, freeze it, and store it in a freezer-safe container for up to 3 months. 
  • You can also add in 1 ½ of your favorite steamed veggies to make it a heartier and nutrient-rich meal.
  • You can also add in 1 ½ of your favorite steamed veggies to make it a heartier and nutrient-rich meal.
  • Use raw and unsalted nuts or seeds: Salted or roasted nuts will alter the flavor of the pesto.
  • Use raw and unsalted nuts or seeds: Salted or roasted nuts will alter the flavor of the pesto.
  • Always use fresh herbs: For the best vegan pesto, always use fresh basil leaves. They’re much fresher and more flavorful than dried basil.
  • Always use fresh herbs: For the best vegan pesto, always use fresh basil leaves. They’re much fresher and more flavorful than dried basil.
  • Make extra pesto: Double, triple, or quadruple the pesto in this recipe and store it for later. It stays fresh in the fridge or freezer for weeks or months at a time (scroll down for the storage instructions).
  • Make extra pesto: Double, triple, or quadruple the pesto in this recipe and store it for later. It stays fresh in the fridge or freezer for weeks or months at a time (scroll down for the storage instructions).
  • If you don’t have pasta water: You can omit the pasta water if you’re only making the pesto or if you prefer a thicker consistency.
  • If you don’t have pasta water: You can omit the pasta water if you’re only making the pesto or if you prefer a thicker consistency.

Nutrition Information

Calories 877kcal (44%) Carbohydrates 94g (31%) Protein 21g (42%) Fat 47g (72%) Saturated Fat 7g (35%) Polyunsaturated Fat 7g Monounsaturated Fat 31g Sodium 304mg (13%) Potassium 492mg (14%) Fiber 7g (28%) Sugar 3g (6%) Vitamin A 322IU (6%) Vitamin C 2mg (2%) Calcium 63mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4to 6

Amount Per Serving

Calories 877

% Daily Value*

Calories 877kcal 44%
Carbohydrates 94g 31%
Protein 21g 42%
Fat 47g 72%
Saturated Fat 7g 35%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 31g 155%
Sodium 304mg 13%
Potassium 492mg 10%
Fiber 7g 28%
Sugar 3g 6%
Vitamin A 322IU 6%
Vitamin C 2mg 2%
Calcium 63mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.