Very tasty. it’s fabulous! xo. Season to taste. We’re so glad to hear it! You can honestly just cut it way down or omit as it adds cheesiness. Thanks for sharing! How long can I keep this in the fridge for? We are so glad you enjoyed this recipe, Shelly! I like how you can just blend it all together before adding the oil. But I always try and add in a little basil and I like to saute my kale with the garlic for just a few minutes. Ingredients. Can’t wait to make a pizza with it. We’re so glad you enjoyed it, Luisa! Most pesto recipes contain parmesan cheese, and usually pine nuts, which are super expensive! So easy to make and makes me happy after picking the basil from my garden! Whoop! I made this and it was absolutely delicious! Hope that’s okay with you? Thanks for always having wonderful vegan recipes, Dana! It will taste different for sure, but will still be tasty. My family loved it and couldn’t believe that there wasn’t actually cheese in it since it had such a creamy texture! It was perfect. We’re so glad to hear it, Eleni! Or is there something else I can replace it with? It is a super delicious pesto. This literally takes only 5 minutes to make! I made it without oil or broth and it was great! Super quick and easy and makes Ana amazing pasta sauce. Really added some oomph to a pasta dinner. This will most definitely be my go-to pesto recipe. It’s super helpful for us and other readers. I’m looking forward to freezing the pesto to enjoy this winter! I add extra lemon juice to keep it bright and I blanched and cooled my basil so it wouldn’t brown in the fridge. I added half the lemon juice and used water instead of oil. Yay! Thanks for the great recipe! I found myself eating it with a spoon so I’m going to steam some green beans to put this on. I didn’t love this, it was way too garlicky for my tastes, and for my kids! Thanks for sharing, Rebecca! xo, I’m not vegan and I prefer this pesto to most others! Thanks for sharing! This is a great recipe. Thank you so much for such a great recipe! Silly my to question one of your recipes……. A very palpable texture treat awaits! I just slowly added it till it got to the consistency I liked. Thanks so much for sharing! I made this with all spinach and love the flavor. Delicious and light vegan pesto. I just made this to replace the regular basil pesto I love from the store. xo. I will never buy store bought pesto again. Thanks Dana! Thanks so much! Does this make enough to cover one pound of pasta? Otherwise, easy and fantastic recipe! So happy to find this yummy pesto!! Super tasty and super healthy. Xo. Your peanut butter cookies are next!? Thanks so much for sharing! Unfortunately, pine nuts cost a small fortune and veganizing pesto … But maybe avocado oil? I haven’t comfortably eaten pesto in well over a decade. I’ll sometimes swap the nuts for walnut or even pumpkin seeds. We’re so glad you enjoyed it, Courtney! Hmm, perhaps a small bundle? Delicious! Will be making this often! You can also, Spaghetti Squash Pasta with Garlicky Alfredo Sauce, Rosemary Roasted Root Vegetable Panzanella, Vegan Caesar Salad with BBQ Sweet Potato Croutons, Creamy Vegan White Pasta with Summer Vegetables, https://runningonrealfood.com/27-easy-vegan-desserts-6-ingredients-less/. It’s very bright, in taste and color, and excellent on whole wheat pasta. This is the most amazing pesto recipe I’ve ever tried!!! What’s to say but……Perfectly delicious!!! Toast the pine nuts in a small pan over a low heat for 3-4 mins until golden brown. Whoop! Better luck with the next one! I used cashew nuts because they are my favorite in basil and add a creamy texture. Yay! This pesto is amazing. It’s super helpful for us and other readers. Bless you! Yum! This will definitely be my go to recipe for pesto. I strongly recommend it! This pesto recipe is amazing!! Wow thank you, I just made it with sunflower seeds and it was delicious. My husband and I really enjoyed it. Thank you. :D. Another adaptation which turns out as largely a different recipe, although not vegan myself, I often make it for a community group as novelty, and am experimenting with nettle pesto on a beremeal flatbread base. If you’re ever unsure, here is our image sharing guidelines! Very delicious taste and I will add this recipe to my list of Staples. Want to make it again tonight but I’m out of basil and have a ton of kale kicking around. Thanks so much for sharing! Ugh, this is a staple. I don’t like to get the processor out because I’m lazy, but it was definitely worth it. Need help? Xo. Hmm.. Do you think you can you sub avocado for oil? I love your website and all your recipes, but this is my favorite. I am oil free. I think because it wasn’t what he expected. And I use your recipes almost daily. Thanks for the lovely review! Thanks so much for the lovely review, Kathena! Onion possibly or onion powder even? Method. Next time, would you mind leaving a rating with your review? This is an incredible recipe! Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, nuts for nuttiness, garlic for bite / zing, or lemon juice for acidity. Any chance that last photo is some sort of spiralized veggie noodle? I love your recipes and photo presentations. I love this website btw. Thanks so much for the lovely review, Laura. Very forgiving and great recipe. We’re so glad you enjoyed it! I also used a little extra lemon and the pine nuts. Step 1. I have already shared it with 2 of my GF DF friends and can’t believe that my days of missing pesto are over! I love them! I loved it on sour dough bread with fresh sliced garden tomatoes ! I was looking for dairy and nut free pesto recipes and I am so glad I found this one; I was able to make everything in my magic bullet in less than 10 minutes. Thank you! I would swap the basil for coriander 1:1. I’ve heard kale pesto is awesome! I’m going to make pesto again tonight. I was nervous about the taste because I forgot to buy lemons, but it was sooo good. Awesome and fast pesto! Cheers, friends! I was skeptical about this pesto. They won’t mimic the flavor of the pine nuts, but they should work for texture. Glad I saw your page! So thank you! It worked great. Thanks so much! Would go good with some percorino romano for non-vegans as well. Hi! Thanks so much for the lovely review! 3tbs of olive oil and 3tbs of water were more than enough as the pesto was quite liquidy that way. Best diy pesto! Do you use sunflower kernels? The nutritional yeast supplies a nominal amount of sodium- most of it comes from the sea salt. It’s amazing! I also doubled the garlic cause garlic is life. Love. It’s a food supplement that lends a cheesy, savory or umami flavor to dishes. Hope that helps! I skipped the water, and used cashews as thats what I had on hand. A little goes a long way! The flavor will be slightly different, but texturally all will be well. I’ve been using it similarly to your chimichurri portobello recipe and it’s divine! Very flavorful with just the right amount of everything- even better on homemade pasta. We are so glad you and your husband enjoyed it! YESSSSS this looks delicious! If so how would you recommend freezing it? Ok. Had to fess up….I used this to make a creamy pesto sauce. Will keep stored in the fridge for up to a week. We’re so glad you enjoyed it, Jacqui! Easily the best pesto I’ve ever tasted. Quick question: what difference would roasting the garlic make? Next time, would you mind leaving a rating with your review? Try it. Thanks a bunch :), Thanks so much for the lovely review- we are so glad you enjoy it! Thank you, Dana!! I’ve been vegan for 10+ years and also gluten free for past 5…This recipe is my GO TO for pesto- it is SO delicious and easy. Fantastic recipe, can’t stop making it! Thanks! Followed the recipe to a t and it came out delicious!!!! This kind of yeast isn’t like the yeast used to make bread rise. SO GOOD!! I did as the directions said except I only used 2T water and 1T olive oil. Thanks so much for the lovely review! 6 ounces fresh basil (2 healthy bunches) 1/3 cup extra-virgin olive oil. We don’t give medical advice on this site. Thanks so much! To get started, you’ll want to combine these ingredients in a food processor or … I can see many uses for this pesto. It was delicious!! Hi what can I use instead of basil? Why? Thanks for the memories I made with him!! Love this pesto! The only change I made was that I toasted the pine nuts before adding to the processor. I just made this for dinner. I just made this today and it was delicious :). It always comes out great. Nutritional yeast for pesto! I haven’t made pesto since I went dairy free so I was really missing it and was worried about not being able to add parmesan like I was used to. This is a brilliant recipe that really tastes as good as it looks. I made it as is and served it over spaghetti squash with some sundried tomatoes on top. Mmmmmm! Thanks. We loved it!! We are so glad you enjoyed it! I haven’t tried it, but think it could work! I’m definitely making it again. Thank you. Love the additions- thanks so much for sharing! Xo, This was so good!!! Laura, Thanks so much for the lovely review, Laura. Whoop! I believe it grows naturally on beets, but don’t quote me on that. Thank you!❤️, We’re so glad you enjoy it, Bethany! Will definitely make again. So good! I gave it a four out of five stars since I preferred this to the store brand. Making it again in a few days. It will have a different flavor profile, but sure! I gave it at 5-10 minutes of chopping in my ninja food processor to get the fine texture I wanted. This was truly divine. Highly recommend. Thanks so much for sharing, Anne! I was sceptical. i steamed zucchini noodles and then topped them with the pesto and sautéed cherry tomatoes. We’re so glad you enjoyed it, Kelly! Can I sub pecans in place of pine nuts? Way cheaper and so much tastier! Sometimes I do no oil and all water, other times I add a couple TBSP of EVOO. My whole family really enjoyed this recipe. First things first, the parmesan had to go. Next time, would you mind leaving a rating with your review? Pesto is a sauce that is believed to have originated in the Liguria region of northwestern Italy. 10/10 recommend trying this. It makes my whole pantry smell so lovely! I save the bean juice after cooking beans. I also used half spinach because I couldn’t get 2c packed off my plants. One variation is to add 1/2 cup rehydrated sun-dried tomatoes. I used a mixture of pine nuts (so expensive) pumpkin seeds and almonds For the “nut” part. I had never made pesto before, so I loved this simple recipe. I sometimes use cashews or just use the vegan parm instead of nuts and yeast. Will be making this often! We wouldn’t recommend that in this recipe. 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