Easy Vegan Pesto

There’s no secret about my love for Pesto. But I never had a recipe on my blog for the version that I use most often.

Here is the remedy! Here is my 5-Minute Vegan Pesto, perfect for Sauces, Soups, Salads, Pasta, Pizza, and more!

Pesto: Origin and History

Pesto sauce is thought to have originated from the Liguria area of northwest Italy. It is believed that the sauce may have developed from a 13th-century garlic-based dish called aggraded or from the Middle Ages tradition of using aromatic herbs.

In his 19th-century work The Genoese Cuisine, Giovanni Battista Ratto wrote the first pesto recipe. This recipe consisted of a mixture of cheese, garlic, and basil.

This plant-based version is also packed with flavor and basil but without the cheese.

How to Make Vegan Pesto

This recipe is easy to make and only requires 5 Minutes, one bowl, and seven ingredients.

Fresh basil, pinenuts, and garlic are the base, with lemon juice added for brightness and acidity.

To get that cheesy flavor and color, I use nutritional Yeast. This is a yeast made by man that contains B12 ( depending upon the brand).

We now have a paste. To make it into a sauce, I use a mixture of extra virgin oil and water. You can substitute the EVOO with vegetable broth or even water if you want to avoid using oil.


  • 2 cups of fresh basil packed (large stems cut off)
  • If you don’t like nuts, use sunflower seeds instead.
  • Three large cloves of garlic (peeled).
  • Lemon juice 2 tbsp
  • 3-4 Tbsp nutrition yeast
  • Add more salt to taste.
  • Extra virgin olive oil, 2-3 tablespoons
  • Add more water as necessary.


  • Add the garlic, basil, nuts, and nutritional Yeast to a small mixer. Blend/mix until a paste is formed.
  • Add olive oil in small amounts (streaming it into the machine while it is running if you can) and scrape sides as necessary. Add 1 Tbsp (15ml) of water at a time until you reach the desired consistency – a thick, pourable sauce. If you want to avoid oil, use vegetable broth or all water instead.
  • Add more salt to the dish for an overall flavor boost, nuts for nuttiness, or garlic for zing.
  • Add to sauces and dressings. Use in bread. Recently, I have been adding it directly to carrot or zucchini noodles (see picture) for a healthy and beautiful side dish.
  • Store leftovers in the fridge covered for up to a week. Pour into ice-cube molds and freeze. Store for up to a month.

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