I don’t think it would mess up the consistency too much seeing a though its not a ton of garlic being used. Made it with walnuts instead of pine nuts. It’s super helpful for us and other readers. Thanks so much for sharing! Thanks so much for the lovely review, Pedro! It makes my whole pantry smell so lovely! I made the walnut version because I didn’t want to “waste” my pine nuts if this wasn’t spectacular. That’s great! I did make a couple alterations to the recipe: :). … Yes! We’re so glad you enjoyed it, Leigh! Hi! I enjoyed the creamyness of the pesto but it tasted slightly too grassy for me. Perfect for adding to sauces, dressings, breads, and more! I ate it over zucchini noodles. Thanks so much! Thanks for sharing, Daisy! I loved it on sour dough bread with fresh sliced garden tomatoes ! Xo. So flavorful and so easy to make. this is honestly the best pesto i have ever made! Cheers! Xo. Hope that helps! I did not have lemon or lime juice, so I substituted orange juice, which I read is the next best thing. Thanks!!! Sorry to hear that was your experience, Veronika! I can’t even count how many times I’ve made your recipes for Vegan Fried Rice or 5-Ingredient Granola Bars! Thanks for sharing your changes, Rocio! It’s super helpful for us and other readers. Please keep them coming! xo. Love this recipe, which I’ll make again and again. (I’m avoiding oil for 10 days while I’m on a cleanse.) Thanks for sharing, Sian :) So glad you enjoy it! Best Pesto ever! Next time, would you mind leaving a rating with your review? It was delicious!! There are not substitutions that really mimic the flavor of nutritional yeast, so just omit it! I swear this turned out even more delicious than the non-vegan pesto I made last year. It’s super helpful for us and other readers. Thanks! This was so good! It is the first time I made pesto. Thanks so much! Add basil leaves, lemon zest, and salt, with machine running low, slowly add olive oil through the pour … Super easy to make and super delicious! I don’t like to get the processor out because I’m lazy, but it was definitely worth it. Now. It’s a huge hit. Really tasty! 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. xo. FREAKING WOW… This was probably the best pesto I’ve ever tasted. We’re so glad you enjoyed it, Allisyn! 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! Will definitely make again. Had a bumper crop of basil and decided to try this. Just used the last of my basil with walnuts instead of pine nuts and it is just as delicious. I actually used my mortar and pestle to make it … delicious!! Thanks for sharing! Putting this on everything I can and will be growing some basil plants as well! I made the pesto tonight with cashew nuts instead because that’s what I had in the pantry. Do the nuts have to be boiled first or can they go in the blender raw with the rest of the ingredients? I’d definitely make it again but with just one garlic clove, and no water and more oil :-). Thanks a bunch :), Thanks so much for the lovely review- we are so glad you enjoy it! I made this for dinner tonight and it was so delicious! Simple and super easy. So healthy for a vegan recipe. Next time, would you mind leaving a rating with your review? Very flavorful with just the right amount of everything- even better on homemade pasta. We haven’t tried that and can’t say for sure, but if you experiment with it, report back on how it goes! We make it without salt and oil and it’s great. Hope that helps! Was it significantly different than pine nuts? Thanks so much for making this and sharing it. Seriously YUMMM!!! Thanks for your easy to follow, beautiful recipes. Thanks Minimalist Baker! I used one large clove of garlic and a little more lemon juice and it was nice and zesty. I used walnuts, omitted the oil and used 5 tbsp of water instead. Next time, would you mind leaving a rating with your review? You would never know it was vegan and it’s so much healthier than traditional pesto! Thanks so much for the lovely review, Diana. It was so easy to make. So incredibly fast and easy to make and it was delicious!!! This recipe yields about 1 cup, and I’m always surprised how quickly I use it up throughout the week. We don’t eat a strict vegan diet but love to have it without dairy and it tastes amazing. We are so glad you and your husband enjoyed it! However, I can’t eat nutritional yeast. Full of flavor and super simple. We’re so glad you enjoyed it, Kelly! I have a baby with a dairy allergy and another who has a nut-free school. We’re so glad to hear it, Eleni! Great color! This is WONDERFUL! I rarely post comments, but this was too easy and turned out delicious, not to share. We’re so glad you enjoy it, Diana! We are so glad you enjoyed this pesto! Any chance that last photo is some sort of spiralized veggie noodle? For my favorite pesto recipes, check out our Spicy Red Pasta with Lentils, Penne Pasta Salad, Smashed Potatoes with Garlic Pesto, Pea Pesto Pasta with Sun-Dried Tomatoes, Sun-Dried Tomato Pesto Pasta, and Spaghetti Squash Pasta with Basil Pesto. I am oil free. Here’s a simple vegan pesto recipe. Sorry for never telling you how great you are and how much your work is appreciated! I made it with a combination of arugula and spinach, with plenty of garlic and lemon. Have fun playing around with your pesto! Wow!! Hi what can I use instead of basil? I didn’t have enough basil, maybe like 3/4 cup. We mean that instead of using olive oil, you could use vegetable broth or water. I love this pesto, I tried half walnuts and half tahini and is reaaly amazing! xo Served this pesto as a dip at a cocktail party – everyone raved about it & could not believe it was dairy-free. I don’t have the strongest blender, so next time I would grind up my pine nuts With my mortar and pestle, but this was so easy to make. 30 seconds). One step closer to my bf loving more and more vegan food. It adds a great creamy texture :). Quick question: what difference would roasting the garlic make? Mmmm… great recipe! This pesto is amazing!!! Stop and scrape the edges and then blend again slowly adding the remainder of the oil. I made it today and I think by far it is the best pesto I’ve ever made. But we also aren’t recommending anyone take B12 either. Hi! The first written recipe for pesto was from Giovanni Battista Ratto in his 19th century work The Genoese cuisine. Check out this tutorial! And this recipe is good for all of us! 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. I did add sun-dried tomatoes and Kalamata olives. Thank you so much all your recipes are very flavorful. Mmmm mmm. We’re so glad you enjoyed it, Luisa! It was fantastic even tho I didn’t have any basil. If I wanted to use scapes instead of garlic cloves, how many would you suggest? If you try this recipe, let us know! This literally takes only 5 minutes to make! Does this freeze well? 32 mg is considered a “very low sodium” amount according to the American Heart Association. Never thought of aquafaba to replace oil! I used several kinds of basil from my garden, almonds, and added a couple TBS of Parmesan to the nutritional yeast for richness. Thanks so much for the lovely review, Laura. A little goes a long way! Knocks traditional pesto to the ground! I Don’t have any left if my cupboard. Regular pesto is usually made with dairy parmesan and pecorino cheeses. Love the modification! Just do it. 3tbs of olive oil and 3tbs of water were more than enough as the pesto was quite liquidy that way. I gave it at 5-10 minutes of chopping in my ninja food processor to get the fine texture I wanted. Your peanut butter cookies are next!? bad. Never would I have imagined this could taste this great without any oil. Many thanks, and BTW, your recipes are all good! This looks great! Thanks for sharing! My family loved it and couldn’t believe that there wasn’t actually cheese in it since it had such a creamy texture! You can put them in the blender raw! Hi Colleen! Perhaps check out this recipe as a guide. I had to add the liquid (water and oil) pretty quickly because of the size of my blender (it was too large to pour slowly) and it still turned out beautifully. Very tasty. This will definitely be my go to recipe for pesto. BUT, you can freeze it into ice cubes and add to dishes as needed. I’m thrilled — I love pesto and figured a vegan version could never measure up. Vegan pesto of course doesn’t use dairy cheese so instead creates the cheesy flavors with the nutritional yeast, lemon juice, crushed garlic and other spices. Will be making this often! Beet tops work just as well. I can’t get enough of this pesto- I even have it on toast as a snack! Will Thai basil work in this recipe? I’d add it to taste or roast before adding. How did it taste with pecans? I made this for my family (which includes a very fussy 10 year old boy) and mixed it through bow-tie pasta with steamed broccoli. I made it pretty much exactly to the recipe, but added a little extra oil as my blender was too big. Hope that helps! I was sceptical. Thanks for sharing that! I added an extra clove of garlic. Thank you! (Nice and thick!) Thank you for the wonderful recipe. This pesto is amazing ! I’ll be eating it with pasta tomorrow for lunch. It’d be best fresh. Have a question? This was still super good without the parmesan and I’ll be making it again for sure. I use carrot tops! I was going to put it on top of my sandwiches but decided to put it on top of some home baked fries (YUM). Obviously this won’t be as tasty, but would it work with dried basil (spice version) in a pinch? Love this recipe! It turned out deöicious. Thank you! It turned out great! Thank you! Thanks so much! I have a ton of basil in my garden right now and I am ready to make me some pesto. I only added a splash of lemon juice since I’m not a huge fan of too much lemon. I’m always after something new and I like the idea of using yeast. We put it on grilled flank steak with salt and pepper tomatoes. my new favourite pesto!! Fresh is definitely the way to go! Happy New Year! Where do you buy it? This recipe is great! This recipe is a hit for our family and so easy to make. Yummy!! Kale pesto is delish!! Just made this vegan pesto.. Brava! I always use Go Raw sprouted sunflower seeds. Loved the freshness that the real lemon brought to it. Are the nuts supposed to be raw or roasted? Hi Joanna! Also, I am allergic to garlic, what can I use in place of it? I like the variation with sunflower seeds as they are also much friendlier on a student-budget. xo. 1/2 cup raw pine nuts or walnuts (2 ounces) 2 cloves garlic. Can’t wait to make a pizza with it. It’s super helpful for us and other readers. I used 3 Tbsp of nutritional yeast. xo. Conventional Recipes tend to give you more…. We’re so glad you enjoyed it, Shauna! Aw, thanks Maureen! This recipe requires just 5 minutes, 1 bowl, and 7 ingredients to make. Do you have anything to suggest–a different brand, cutting the amount down so using only 1/3 of what is called for? Other alternatives that might work better would be sunflower seeds or walnuts. I opted for water instead of EVOO and it still held together thanks to the nutritional yeast. I added two cups of fresh Spinach, since I had it; and it’s quite common to make it that way in Peruvian cuisine, which is what I grew up with. Always reliable, easy, delicious food and a huge variety. I am allergic to yeast is there a substitute that you would suggest I try? I used it as a kind of guide and then kinda changed it slightly. Laura, Thanks so much for the lovely review, Laura. Can this recipe be canned? Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Made this pesto for a party, followed the basics of this recipe and added my own flaire. It was so easy; literally took 5 min. xo. Hands down my favorite pesto. Pine nuts are monocot seeds. – I also added a couple small handfuls of frozen greens (kale, arugula & spinach). Thanks so much for sharing! I come back to this recipe time and time again because it is supremely delicious. I may never buy pesto again! Im trying to omit yeast from my diet. We used the pesto for pesto potatoes and it was very yummy. We are so glad you enjoyed it! I will definitely make it again : ). Also, what happens if I add more olive oil instead of water?Thank you, your recipes are a life saver for someone like me with TONS of food allergies and intolerance. Xo. Didn’t miss the cheese at all! zafar. Really incredibly good. Classic basil pesto (or pesto alla genovese) is made in a mortar and pestle and typically contains: basil, pine nuts, olive oil, parmesan, garlic, and salt. If you are not used to the nooch flavour, I would add significantly less. Let us know how it goes! This pesto is divine. Lovely! Try it, you might not go back to basil ($$, if you don’t have it in your garden!). Store leftovers covered in the refrigerator up to 1 week. Can ’ t think it was still super good without the parmesan had to fess used! 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