5 from 3 votes
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
20 mins
Total Time
35 mins
Servings:
4
to 6
Calories:
877 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 1 pasta 1-pound package, favorite
- 1 cup basil fresh, tightly packed leaves
- 1 cup nuts walnuts, shelled sunflower or pumpkin seeds, etc, or seeds, choice
- ¼ cup water reserved pasta water
- 2 garlic minced, cloves
- ½ cup olive oil
- ½ to 1 teaspoon salt
Instructions
- Cook the pasta according to package instructions. Save ¼ cup of pasta water before draining.
- 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.
- Mix the pesto with the pasta and serve warm or at room temperature.
Cup of Yum
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
(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%)
Nutrition Facts
Serving: 4 to 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.