easy vegan pesto recipe

Pesto pasta is one of my favorite dishes to enjoy and unfortunately when I go out to eat, I often cannot enjoy it since it is traditionally made with parmesan cheese (and I eat non-dairy for various reasons…).  So, I whipped up this easy vegan pesto recipe that has zero dairy in it; and trust me, you will not miss the dairy! All you need is a few simple ingredients, a food processor, knife and cutting board. In just five minutes you’ll have a delicious vegan pesto that you can enjoy in multiple ways! Feel free to sub in raw almonds or walnuts for the pine nuts, as I know they can be quite expensive! 

Easy Vegan Pesto Recipe
Serves 8
A quick, easy and delicious vegan pesto recipe Vegan Dairy-Free Gluten-Free
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Cook Time
5 min
Cook Time
5 min
  1. 3/4 cup pine nuts (can sub in raw, unsalted almonds or walnuts)
  2. 3/4 cup fresh basil leaves (remove stems)
  3. 1 1/4 cup EVOO (extra virgin olive oil)+ 2 tsp reserved for toasting pine nuts
  4. Juice from 1/2 fresh lemon
  5. 1/2 tsp sea salt + extra for toasting pine nuts
  6. 1 tsp minced garlic (fresh)
  1. Heat medium skillet + 2 tsp EVOO in pan
  2. Add pine nuts and dust with sea salt
  3. Continually turn pine nuts in pan until golden brown
  4. Remove from heat and add all ingredients to food processor
  5. Process until a smooth paste
  6. Gently toss with your pasta of choice until well coated
  1. Keeps in the refrigerator in an air tight container up to 2 weeks
  2. Can freeze in an air tight freezer-proof container for up to 3 months
  3. Great on pasta, on top of bread for dipping, in hummus or on bruschetta.
  4. Great even as a dip with pretzels! So good!
Food. Wine. Inspiration. https://ashleygilday.com/

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