So, Thanks so much for the lovely review, Devin. This was so good! I added half the lemon juice and used water instead of oil. Thank you! You can also subscribe without commenting. Excellent flavor. I am oil free. My absolute favorite pesto recipe (and I have been making pesto for 26 years). Amazing pesto. Combine basil, arugula, lemon juice, water, and olive oil to a blender and blend for 5-10 seconds. This was quick and easy and very delicious. Hope this helps! Loved this recipe! SOME brands will ADD B12 to their nooch, but not all. This is a brilliant recipe that really tastes as good as it looks. Mmmmmm! Lately, I've been obsessing over pesto sauce a bit too much but I just love the fact that you can put a bunch fresh ingredients in a food processor and have a masterpiece ready in a few seconds. Thank you! The base is fresh basil, pine nuts, and garlic with a splash of lemon juice for acidity and brightness. I put it on Modern Table Elbows, pasta made with lentils, rice, and peas. Rotate the screen to switch to kitchen mode. It’s super helpful to us and other readers. I used freshly cut basil and squeezed real lemons rather than store bought lemon juice. So delicious. This sounds great. I love it! It was hard to not eat the leftovers with a spoon! 32 mg is considered a “very low sodium” amount according to the American Heart Association. Keep up the great work! Ok. Had to fess up….I used this to make a creamy pesto sauce. Wow!! I used 3 Tbsp of EVOO. Can I use coconut oil instead of olive oil? I have a ton of basil in my garden right now and I am ready to make me some pesto. I mixed it in some pasta and spread some on top of broiled tofu. Super quick and easy and makes Ana amazing pasta sauce. Thank you. This was a quick and easy recipe to follow. Thanks so much! If you’re trying to avoid oil, feel free to sub the EVOO for vegetable broth or water! This looks great! This is my go to pesto recipe! What does that kind of yeast taste like? Thank you, Dana, for creating this really cool site :). Itâs super helpful for us and other readers. Carla, depending on the type of nut, how much oil and water you add, and the quantity of herbs you add the color will be affected. Love recipes that are seasonal and this works perfectly. Hi Connie! Any chance that last photo is some sort of spiralized veggie noodle? Try “CAPRESE ” sandwich with bakers pesto .WOW so good Spinach + cilantro in place of basil, Extra garlic and half the lemon. Thanks so much for the lovely review, Michelle. Just used the last of my basil with walnuts instead of pine nuts and it is just as delicious. Itâs super helpful for us and other readers. I always eat spoonfuls out the fridge! Thanks so much for the lovely review and for sharing your modifications! Thank you so much. We’re so glad you enjoyed it, Mandi! Great color! After that, pour into ice cube molds, freeze, and store up to 1 month or more. I mean, I already use it as a parm replacement on everything else so why the connection of using it in pesto NEVER occurred to me. Was very delicious, but a little too tangy. Best enjoyed immediately. Thanks so much for the lovely review, Diana. Thanks for sharing, Rebecca! Will be making this often! This recipe is so simple, I did use walnuts instead of pine nuts just because pine nuts are soooo expensive. Thanks so much! I only have Thai basil in my pantry. So good!! And that pizza sounds incredible! Thanks so much for the lovely review, Kathena! Unfortunately I can’t do yeast at all – is there a good sub for this? Yes, I think you could! Easy Vegan … In my family we range from pre-diabetic, post-heart attack kosher, to your basic fussy child, to coeliac vegetarian, as well as seafood allergy and even vegetarian with a dairy and cashew intolerance! Added this to some vegan tortellini from kite hill and it was absolutely delicious. We think a mint chutney might be better. Iâd definitely make it again but with just one garlic clove, and no water and more oil :-). Such a great combo! We’re so glad you enjoyed it, Kelly! Also Iâll try roasting pine nuts next time. Just had for dinner and was enjoyed by all. xo Might make the flavor a little more warm as opposed to pestos signature bright flavor, but that sounds good to me!! I like the variation with sunflower seeds as they are also much friendlier on a student-budget. Hi Jay, we didn’t use arugula in this recipe- are you referring to the basil? I spiralized some zucchini, steams, and tossed in the pesto and also made a pesto rice – makes me wish fresh basil season was all year! Followed this recipe, substituting the pine nuts for cashews with sea salt because that’s what I had on hand. Hi, I'm Julia! Nice and easy however 3 cloves of garlic was way too much, it killed the rest of flavours, I can still taste it the next morning. I swear this turned out even more delicious than the non-vegan pesto I made last year. You would never know it was vegan and it’s so much healthier than traditional pesto! This is so good. Thanks for the advice. Usually, I have to chase my son around the house while cooking so multitasking doesn't really go that well. I’m stoked I dont have to take out a second mortgage to make pesto. I was nervous about using nooch but this a wonderfully bright and fresh pesto. I added extra lemon because I didnât think it was worth saving the extra from a whole lemon. Thanks MB! what brand would you suggest? Have too much mint at the moment and trying to think of ways to use it up….Thank you. We recommend freezing in this ice cube tray. Much better than Trader Joe’s Vegan Pesto. Itâs awesome! The tastiest sauce in my life. (If avoiding oil altogether, sub the oil with vegetable broth or just use all water.). This is a great recipe. Itâs super helpful for us and other readers. Thanks for sharing! Best diy pesto! SO GOOD!! xo. Bravo! Our plant-based version skips the cheese, but is similarly packed with basil and full of flavor. Glad you enjoyed it! Thank you for the variation, as I would have never thought of it and I avoided an epic meltdown ? Putting this on everything I can and will be growing some basil plants as well! I made it tonight with what I had on hand (kale and walnuts) and I couldn’t believe how quickly in came together and how wonderful the flavor is. It was perfect. Next time, would you mind leaving a rating with your review? I was going to put it on top of my sandwiches but decided to put it on top of some home baked fries (YUM). 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. I was thinking of making a pesto pasta salad meal prep for lunches. 3 garlic cloves, minced. I made 10 servings in my Vitamix in under an hour and froze it in small containers. I’m definitely making it again. So glad to hear everyone enjoyed it, Ingrid! Delicious recipe thanks for sharing. I made it for my family and even my 4 and 2 year old boys loved it on their spaghetti! Really incredibly good. Super simple recipe; I used fennel tops to make up for about 1/4 cup of the basil. So tasty and easy! Forgive me I did not measure any of the ingredients out carefully but added by eye!! Best Pesto ever! Thanks so much for sharing! Whoop! I can’t say enough good things about it. Hope that’s okay with you? Thanks so much! Delicious pesto! YUMO!!!! Made it with walnuts instead of pine nuts. Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. I made this pesto today, delicious, better than shop bought, I didn’t add water though as was runny enough. Maybe a typo? Very forgiving and great recipe. I make mine with lightly soaked cashews! xo. Itâs super helpful for us and other readers. I always made my pesto with a processor, but now just use a knife and cutting board. Never would I have imagined this could taste this great without any oil. I have made this multiple times and its delicious! Saved even more prep work. Turned out great! Thanks so much for sharing! So glad you enjoyed it, Shochet! The best pesto we’ve had in a long time! Can I sub aquafaba for the olive oil in this recipe? 96 grams. Besides basil pesto for Italian cuisine, pesto can be made with spinach, other leafy greens, or with herbs such as cilantro or parsley. I followed her recipe to a T and it simply didnât taste right and Iâm a HUGE pesto lover. I ate it over zucchini noodles. I recently began using fresh parsley instead of basil. We loved it!! The lemon makes it so bright–perfect for an early winter night. The peach skin will make your pesto darker in color. Hmm I’m not sure! I can’t get enough of this pesto- I even have it on toast as a snack! Thanks for the great recipe. This is an awesome pesto to pair with meatballs as well as grilled veggies and vegan pasta. We are so glad you enjoy it! Hugs!ð¤. Sorry to hear that was your experience, Veronika! Very Yummy Recipe!!. I subbed water for the oil with red flags raiding in my mind that no way could this be as delicious as regular homemade pesto with freshly grated cheese and olive oil. I use carrot tops! But there’s other flavors going on so you don’t really need it! 1 pound cauliflower, processed into rice (I use the cauliflower rice from Trader Joe's) 2 cups veggie broth. I made the walnut version because I didn’t want to “waste” my pine nuts if this wasn’t spectacular. Just fry all the veggies in a pan, add the rice and the pesto and stir fry for a few minutes, make sure you mix in the sauce very well and if you can, I recommend to make a big batch, everyone will be asking for seconds! Thank you so much for sharing. Xo. This one is amazing. When the water boils, cook the spaghetti (about three-quarters of a normal pack for 2 people) according to the pack instructions. Thanks so much for the lovely review! We’re so glad you enjoyed it, Leni! :). Definitely will make in batches to freeze, It’s a food supplement that lends a cheesy, savory or umami flavor to dishes. Vegan Kale Pesto Pasta is oil-free, full of fresh healthy ingredients, whole foods & full of delicious flavor. Love this recipe, which I’ll make again and again. It turned out a bit liquid for my taste so I added a few pieces of avocado and it was a delicious & creamy addition! I can see many uses for this pesto. Thanks so much for the lovely review, Mandisa! It is totally doable! Xo. Hah! I halved the recipe, for 2 people and served it with wholemeal spaghetti, the mix itself has a great balance of acidity! OMG! Your peanut butter cookies are next!? OMG. This recipe is great! Haha. It totally did! So good on pasta and in stuffed portobellos mushroom caps. Thanks Dana!! Presenting my 5-Minute Easy Vegan Pesto perfect for sauces, soups, salads, pasta, pizza, and more! The best for preserving it would be to pour the pesto into ice cube molds, freeze, and store up to 1 month or more. I love that it can be frozen! do you use yeast flakes? We have plenty of basil in the garden, so I decided to make this today. We are so glad they both enjoyed it! We are so glad you enjoyed it! I am considering it for an upcoming catering event. I just made this pesto and Iâm amazed how insanely delicious it turned out! We are so glad you and your husband enjoyed it! Notify me of followup comments via e-mail. I have eaten this as a dip with chips and can’t wait to stir it through some pasta later for dinner. It’s a huge hit. (My nooch was a bit old and probably milder, and I used 3Tbsp.) Last week, in the midst of this obsession I went a bit overboard with it and made way too much, I didn't want it to go to waste so I had to get creative to put it to a good use. I usually double it and use about 1 part basil, 3 parts spinach for the basil and then toss it with pasta and throw in some cherry tomatoes and marinated artichoke hearts. I used 3 Tbsp of nutritional yeast. We’re so glad you enjoyed it, Marj! Mmmm mmm. We’re so glad you enjoyed it! Fabulous recipe – so easy to make and so tasty. Bill Bradley @ MediterraneanLiving.com Make this! BUT, you can freeze it into ice cubes and add to dishes as needed. Whoop! I didnât use any water. xo. Sounds incredible! You could try garlic-infused olive oil if that is tolerated. So much better to make your own pesto rather than buying it! I currently have alot of basil, I can’t keep up with my plants. Added some avocado for creamier paste… turned out great! Add all the pesto ingredients to a food processor, you can also use an immersion blender, to achieve a smooth mixture. YUM! You can find it online for purchase here! Thanks so much for this! In this arugula recipe I think it would be helpful to specify amount of arugula in terms of weight. You can find every ingredient you'll need at your local market; I personally like going to the farmers market over the weekend to get organic ingredients grown locally to make sure my food will be as fresh as possible. 2) 2 cups of packed basil only gave me like 3/4 cups of pesto. Itâs amazing! Yum! Please take a photo, share it on Instagram and tag it with #veganio. I had to improvise a little, using cashews for the nuts and avocado oil instead of olive oil. PS. 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. We don’t eat a strict vegan diet but love to have it without dairy and it tastes amazing. I plan on making it today as I have a ton of basil waiting to be harvested! I add an extra tablespoon of pine nuts and sub out the nooch for the vegan parmesan recipe she has. Living in Australia my herb garden in winter has an abundance of parsley so I substitute the basil and in summer I use my basil. Sorry to hear this one wasn’t for you, Billie! I have made pesto in the past, without adding the parmesan, and it was ok. I enjoyed the creamyness of the pesto but it tasted slightly too grassy for me. Halfway through the party I went over to try some and people were like “have you tried this pesto? This looks great and i will return to pesto more often now. wow…this recipe packs tons of flavour! xo, I’m not vegan and I prefer this pesto to most others! Btw, the bulk of that hour was spent removing the basil leaves from the stems. This literally takes only 5 minutes to make! :), OH, yeah! Delicious and light vegan pesto. We’re so glad you enjoyed it! Thanks a bunch :), Thanks so much for the lovely review- we are so glad you enjoy it! I did not have lemon or lime juice, so I substituted orange juice, which I read is the next best thing. I simply tweeked the amount of ingredients to make them proportionate to my basil amount. My current pregnancy craving obsession. It’s vegan, unlike actual cheese, and is used here as a parmesan substitute. Yay! Thank you so very much! :). I used one large clove of garlic and a little more lemon juice and it was nice and zesty. I come back to this recipe time and time again because it is supremely delicious. The nutritional yeast and lemon juice are inspired. Wow, didn’t think about doing that, will try next time. (Nice and thick!) Hi Rob, yes, we think it would work well for a meal prep dish. Ingredients 1 cup fresh basil 1 cup fresh parsley 1/4 cup pine nuts 1/4 cup walnuts 3 tablespoons olive oil (extra virgin) 2 cloves of garlic 2 tablespoons nutritional yeast 1/2 teaspoon salt … I used it as a kind of guide and then kinda changed it slightly. I have already shared it with 2 of my GF DF friends and can’t believe that my days of missing pesto are over! Made this last night and it was AMAZING! Just commenting because my food processor died halfway through and I did the other half in the blender; the blender batch was remarkably much better. I’ve made it several times now and have found that I prefer it when I substitute basil for carrot tops. hey robin! Used it as a dressing to pasta. Can’t wait to make a pizza with it. I also used a mix of walnuts and almonds and served your vegan parmesan cheese on top. Hmm.. Do you think you can you sub avocado for oil? Hi! Thanks so much for the lovely review! Thanks a lot for the recipe MB – 5 stars!! Hi! Yay! Place the pine nuts in a skillet over medium heat, and cook, stirring constantly, until lightly toasted. I just wish I made more pesto or didnât use a whole box of pasta when mixing it together. Nutritional yeast for pesto! Thanks so much for sharing, Joan! I love your website and all your recipes, but this is my favorite. I was tired of throwing my carrot tops in the compost bin when I knew I could do something useful with them and VOILA, best pesto I’ve ever had. I washed my garden basil and it was still damp so I did not end up adding water. If you’re ever unsure, here is our image sharing guidelines! omg i think i ate it in 1 minute!! This pesto blew us all away! Cheesy and flavorful despite being dairy-free, plus an option for lower oil/fat. This was so good! Thanks for sharing! I did 3 tbsp of the nutritional yeasts and it wasnât more than enough cheesy flavor. with love. I’ll just use less lemon juice next time, as everything else was perfect :). 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