Vegan Pesto

This is my go to pesto recipe – super easy and keeps well in the fridge in a jar (to prevent spoiling, cover pesto in a generous layer of olive oil in a sealed jar)


  • cups tightly packed fresh basil (can sub some or all with arugula for a spicier flavor)
  • 1/2 cup pine nuts (can sub walnuts)
  • 2 cloves garlic, roughly chopped (less or more to taste)
  • 1/2 cup extra virgin olive oil
  • Sea salt (love Maldon) and freshly ground pepper, to taste
  • 1 tablespoon lemon joice
  • 1/4 cup nutritional yeast (can sub Parmesan cheese here if you do dairy)


  1. Place the basil, nuts, and garlic in a food processor fitted with chopping blade. Pulse to combine, until the mixture is coarsely ground.
  2. Turn the motor on and drizzle the olive oil in a thin stream. Add the sea salt, pepper, lemon, and nutritional yeast, and pulse a few more times to combine.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s