Pesto sauce is an Italian classic known for its vibrant, herbaceous flavor. While traditional pesto contains parmesan cheese, making it unsuitable for vegans, this easy vegan pesto sauce recipe offers a dairy-free alternative that’s just as delicious and versatile.
Made with fresh basil, nuts, garlic, and olive oil, this vegan pesto is perfect for tossing with pasta, spreading on sandwiches, or drizzling over salad or roasted vegetables. Dive into the recipe below.
5-Minute Vegan Pesto Sauce
Ingredients:
- 2 cups fresh basil leaves, packed
- 1/2 cup blanched almonds or pine nuts
- 3 cloves garlic, peeled
- 1/4 cup nutritional yeast
- 1/4 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions:
- Lightly toast the nuts in a dry skillet over medium-low heat until golden and fragrant. Be careful to watch and stir constantly because nuts burn quickly. Remove from heat and let cool slightly.
- In a food processor or blender, combine the fresh basil leaves, toasted nuts, garlic cloves, nutritional yeast, and lemon juice. Pulse until the ingredients are finely chopped and combined.
- While the machine is running, slowly stream in the olive oil until the mixture comes together as a creamy pesto sauce. Add more olive oil if needed to reach your desired consistency.
- Taste the pesto and add salt and pepper to taste. Adjust the flavor as needed by adding more nutritional yeast for cheesiness or lemon juice for acidity.
- Use the vegan pesto sauce immediately or transfer it to an airtight container and refrigerate for up to one week. For longer storage, freeze in ice cube trays and transfer to a freezer bag for up to three months.
Quick Dinner Recipe: Vegan Pesto Pasta with Roasted Mushrooms and Cherry Tomatoes
Ingredients:
- 8 ounces pasta of choice (such as spaghetti or penne)
- 1 pint cherry tomatoes
- 1 cup sliced mushrooms (try cremini or oyster)
- Vegan pesto sauce (recipe above)
- Fresh basil leaves, for garnish
- Vegan parmesan cheese, for serving (optional)
Instructions:
- Preheat the oven to 400°F (200°C). Place the mushrooms and cherry tomatoes on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast for 15-20 minutes, or until they are soft and caramelized.
- While the veggies are roasting, cook the pasta according to the package instructions. Reserve about a cup of the pasta water, then drain the noodles and set aside.
- Toss the cooked pasta with the pesto until well coated. If needed, add a splash of pasta water to thin out the sauce. You can toss your veggies in here, or save them to scoop on top for presentation.
- Serve and garnish with fresh basil leaves and vegan parmesan cheese or nutritional yeast, if desired.
With its vibrant color and bold flavor, homemade vegan pesto is a delightful addition to any plant-based repertoire. Whether tossed with pasta, spread on sandwiches, or used as a dip for veggies, this dairy-free pesto offers endless possibilities for culinary creativity.
FAQ
Can I use a different type of nut in the vegan pesto sauce?
Yes, you can substitute different for the pine nuts. We like blanched almonds, but experiment with different options to find your favorite.
Can I make the vegan pesto sauce nut-free?
Yes, you can make nut-free pesto. You can leave out the nuts entirely, or replace them with sunflower or pumpkin seeds. This will change the flavor of the sauce, but it’ll still be delicious.
