Pesto is just the best. Hope that helps! 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. The actual recipe preparation took no more than 8 minutes. I never knew about nutritional yeast but now I’m looking for other recipes I could use it in. This was so easy. Oil AND water??? This will most definitely be my go-to pesto recipe. Seriously YUMMM!!! I’ll be eating it with pasta tomorrow for lunch. It's cozy, creamy, cheesy, and earthy. We loved it!! So delicious! Can’t wait to make a pizza with it. Then add 1 Tbsp (15 ml) water at a time until the desired consistency is reached – a thick but pourable sauce. Hi Wendy! It tastes the EXACT same or it does to me and my 3-year-old. Best thing is that it is light and healthier compared to its cheesy variety. Toast the pine nuts in a small pan over a low heat for 3-4 mins until golden brown. Other alternatives that might work better would be sunflower seeds or walnuts. It's bursting with fresh flavor from basil, garlic, and pine nuts. I didn’t use any water. We’re so glad you enjoyed it, Luisa! Thank you! Fabulous recipe – so easy to make and so tasty. Way cheaper and so much tastier! I really love it, thanks so much! I made this for a group without garlic and it was delicious. Aw, thanks Maureen! My current pregnancy craving obsession. I just slowly added it till it got to the consistency I liked. I Don’t have any left if my cupboard. Xo. Really tasty! Did not have fresh Basil so used a variety of organic greens together and added 1 tsp dried basil. Much better than Trader Joe’s Vegan Pesto. Thanks so much for sharing! Tossed it with pasta and steamed broccoli for dinner. Hi, looking forward to trying this! I also added parsley. Whoop! I am considering it for an upcoming catering event. I just made this pesto and I‘m amazed how insanely delicious it turned out! This recipe is easy, fast and absolutely delicious. I was nervous about the taste because I forgot to buy lemons, but it was sooo good. While I didn’t have any basil, I followed your recipe using 2 bunches of Italian parsley and 1 bunch of cilantro. We haven’t tried with almonds. Otherwise, easy and fantastic recipe! 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. Thanks you so much for your AWESOME recepies, the convertion to metric is the best, I am a Norwegian and not used to all the cups and stuff This is fast, easy and out of this world!!!! Set aside to cool. However, I would like to know if it would still be as creamy and tasty if I sub the nuts with cooking soy cream ? And the whole thing is ready in under 20 minutes. Toast the pine nuts in a small pan over a low heat for 3-4 mins until golden brown. What a shame. Next time would you mind adding a rating to your review? Yay!! Thanks so much for sharing! Hi i was just wondering where can i purchase nutritional yeast? Nutritional yeast is actually something that we buy vs make. Why? Glad you enjoyed it! Hi Luisa, we’d recommend omitting it. Hands down my favorite pesto. Can I just omit the yeast or can I sub it with another ingredient? It came out really well. Do the nuts have to be boiled first or can they go in the blender raw with the rest of the ingredients? We are so glad you enjoy it! For a Made this recipe and it’s really simple, easy to make and yummyyy. to blend everything together adding a little water and season with salt and pepper to taste. I was going to put it on top of my sandwiches but decided to put it on top of some home baked fries (YUM). Have too much mint at the moment and trying to think of ways to use it up….Thank you. Sounds incredible! 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. Thank you so much for the recipe It is so tasty and easy to make. And a huge thank you for adding the weight measurements in grams! Thank you so much all your recipes are very flavorful. This looks great and i will return to pesto more often now. Thanks for sharing, Camille! Yummy!!! This pesto recipe is amazing!! You could probably use other greens m for the “bulk” of the pesto and then supplement with dried basil for flavor! Silly my to question one of your recipes……. Thanks so much for sharing, Thanks so much for the lovely review, Colleen. Thank you! There are not words. I used several kinds of basil from my garden, almonds, and added a couple TBS of Parmesan to the nutritional yeast for richness. I made this just now. It’s a huge hit. So good with pasta and cherry tomatoes =) Thanks so much for sharing! I can’t say enough good things about it. After that, pour into ice cube molds, freeze, and store up to 1 month or more. Yummy! I found you via a link from this site Add the basil and blend again until it’s homogeneous. … I was nervous to make this recipe without oil, but it turned out just as good! This was very good. Thanks so much for the lovely review! We will definitely be turning this recipe into a weekly thing. Thanks for always having wonderful vegan recipes, Dana! Xo, Hi, I’m not able to use any kind of nuts or seeds due to allergies. But my recipe calls for one extra ingredient: lemon juice. Where do you buy it? I will try to make it with walnuts and olive oil next time I have those on hand! Will be making more and freezing it!!! Bright in flavor, bright green in color. Delicious pesto! Wonderful and reasonably easy. I made this and it was absolutely delicious! Can it be frozen? A fantastic go-to vegan pesto recipe. Hi Joanna! I made the recipe as an attempt to please my mom, who had to go on a dairy-free diet and was completely skeptical of “that thing called ‘nutritional yeast’.” Well, we can honestly say the vegan version almost beats the traditional pesto. Mmmmmm! Full of flavor and super simple. 32 mg is considered a “very low sodium” amount according to the American Heart Association. I used the walnuts and loved how it turned out! You could also just omit and add water or vegetable, if needed. Also I’ll try roasting pine nuts next time. Can’t wait to use as a sauce on my butternut squash pizza (if I don’t eat it all first). I opted for water instead of EVOO and it still held together thanks to the nutritional yeast. Ingredients. Hmm I’m not sure! Best diy pesto! Hi Laura, you can definitely freeze the pesto! V/r :), Thanks so much for the lovely review, Lucy. I’ve made recipes before, that I’ve found online on other sites, that have turned out less than expected. I don’t think I’ll make it again but if I did I would roast the garlic, and use toasted salted nuts. It is the best! This recipe is great! Thanks so much for the lovely review, Michelle. This pesto is amazing. xo. I laughed so much about the “bell curve of diets”! Very tasty. I made it pretty much exactly to the recipe, but added a little extra oil as my blender was too big. I don’t think it would mess up the consistency too much seeing a though its not a ton of garlic being used. We’re so glad everyone enjoyed it, Samantha! Thanks Dana! Thank you for this recipe!!! I could not taste it. I sometimes use cashews or just use the vegan parm instead of nuts and yeast. We used the pesto for pesto potatoes and it was very yummy. Very flavorful with just the right amount of everything- even better on homemade pasta. Bear in mind that if you want a stronger flavor, pour just a little bit of water into the mix and don’t save on olive oil. I whip this up pretty much every time I have enough fresh basil grown in my garden. So tasty and easy! It’s soooo good! Beet tops work just as well. We are so glad you enjoyed it! I always use Go Raw sprouted sunflower seeds. Thanks for this!! Loved the freshness that the real lemon brought to it. 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. Thanks so much! I love your recipes and photo presentations. That sounds delicious! Using nutritional yeast instead of parmesan cheese and less olive oil than traditional pesto recipes, this vegan pesto sauce bends toward healthy and works wonderfully on pasta dishes and sandwiches. Just made it and I’m impressed with this beautiful flavor! That is just pasta in the last photo, but if you’re looking for a good spiralizer, look no further! I followed your recipe exactly and used pine nuts and it was creamy, bright, and so so freaking good. Hi! You could also freeze your pesto … It’s super helpful for us and other readers. We’re so glad you enjoyed it! It was hard to not eat the leftovers with a spoon! My family loved it and couldn’t believe that there wasn’t actually cheese in it since it had such a creamy texture! This is a brilliant recipe that really tastes as good as it looks. I really wanted pesto for dinner but only had parsley and walnuts so modified this recipe a little. This is absolutely great. Thanks so much! I simply tweeked the amount of ingredients to make them proportionate to my basil amount. We’re so glad you enjoyed it, Rebecca! My whole family really enjoyed this recipe. I really think the nutritional yeast really took the flavor profile up a notch. Wow!! Blend garlic, hemp hearts, and nutritional yeast in blender or food processor. Feel free to use less next time! What do you think of using sesame oil vs olive oil? Such an easy and absolutely delicious pesto recipe, my go-to! It was so easy to make. I toasted my pine nuts lightly (just to make them a tad bit less bitter) and added some sun-dried tomatoes to brighten it up. Would the recipe still come out good if I skipped that part? Try “CAPRESE ” sandwich with bakers pesto .WOW so good In a food processor or high-speed blender combine basil, avocado, pine nuts, garlic, lemon juice, … I also doubled the garlic cause garlic is life. I have a sensitive stomach and sometimes cooking garlic can make it easier to digest. I’ll be returning to this recipe again – many thanks!! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. I have a ton of basil in my garden right now and I am ready to make me some pesto. Served it over pasta with roasted broccoli and mushrooms. Slather this pesto on fresh kalamata olive bread, pour it over hot pasta, or make it the sauce for an olive and tomato pizza… the possibilities are endless. Delicious. Thank you xx. Just had for dinner and was enjoyed by all. So basically same as yours, just more of it all! It was fantastic even tho I didn’t have any basil. I did substitute half of the nutritional yeast for vio-life Parmesan and added pasta water instead of regular water. I make mine with lightly soaked cashews! Could I use arugula instead of basil in this recipe? Next time, would you mind leaving a rating with your review? Hi Hannah! This kind of yeast isn’t like the yeast used to make bread rise. Hi Dana, I made it……. Didn’t even know I liked pesto but made this for a pasta party with friends and everyone loved it!!! 96 grams. 185g semi-dried cherry tomatoes; 85g pine nuts, dry-roasted; 1,5 clove of garlic (15g) 4 tbsp nutritional yeast; 1 tsp sea salt; 7g leftover basil (stalks and all) (optional) I made the walnut version because I didn’t want to “waste” my pine nuts if this wasn’t spectacular. I have to say- this pesto is the best I‘ve ever made and the consistency was the best I’ve ever been able to get it- way better than with dairy. I just made this, omitting any oil and adding more lemon juice, and also spinach. Thanks so much for sharing! Used it as a dressing to pasta. It is the first time I made pesto. Wonderful! Thank you For the pesto, I only needed to add 1 Tbsp of olive oil and 1 Tbsp of water. Happy New Year! We got you. I found myself eating it with a spoon so I’m going to steam some green beans to put this on. amazing. Next time, would you mind leaving a rating with your review? I’m always after something new and I like the idea of using yeast. Thank you very much for this recipe, it was quick, it was delicious (made it with walnuts) and I´ll definately do it again! I love pesto but hadn’t made it since I thought it would be a time consuming effort. zafar. I look forward to making it with basil when I get some. Best enjoyed immediately. So delicious. I am always grateful for a meal that my entire family eats and uses the ingredients already in my fridge. Such a great combo! Absolutely fantastic. This is a light, vegan pesto sauce made by blending mint, basil, parsley and sage leaves with lemon zest and extra virgin olive oil. I will never buy store bought pesto again. The nutritional yeast supplies a nominal amount of sodium- most of it comes from the sea salt. Thanks so much for sharing! It is absolutely delicious! The only substitution I made was using 2/3 arugula and 1/3 basil in lieu of only basil. I’ve actually enjoyed it sprinkled on popcorn but it’s only a sprinkle. It’s super helpful for us and other readers. Thanks so much! Thank you for the variation, as I would have never thought of it and I avoided an epic meltdown ? 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! Thanks for sharing, Sian :) So glad you enjoy it! Thanks for the lovely review! I add extra lemon juice to keep it bright and I blanched and cooled my basil so it wouldn’t brown in the fridge. It’s super helpful for us and other readers. Sure! It is totally doable! I normally absolutely love all of Minalmist Baker’s recipes but this one is a no for me. My number 1 goal for this recipe was to "veganize" it. Love this recipe! Made this last night and it was AMAZING! I’ve tried various brands. Just fill the pesto in ice cube trays and you have single portions ready any time. What about using pumpkin seeds rather than pine nuts? Used with gluten free spaghetti. Hi! Next time, would you mind leaving a rating with your review? Love it! We’re so glad you enjoyed it, Jacqui! We are so glad they both enjoyed it! Can I sub pecans in place of pine nuts? Ive been doing quite a few of your recipes. 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, Made this today. We’re so glad it turned out well! Easy to make and great for pasta, pizza, or to use as a condiment. Next time, would you mind leaving a rating with your review? Thank you! Cheers! Looking terrific! We are so glad you enjoyed it! Thank you! Yum- sounds delicious! Thanks for the great recipe! It’s very bright, in taste and color, and excellent on whole wheat pasta. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! Yes! i steamed zucchini noodles and then topped them with the pesto and sautéed cherry tomatoes. Thanks for sharing, Ingvild! Make a vegan pesto to add to pasta, pizzas, salads and sandwiches. It will have a different flavor profile, but sure! Quote BBH25. Another really easy mom hack is freezing pureed garlic in batches and then just using a chunk instead of peeling garlic for recipes individually. Next time, would you mind leaving a rating with your review? Next time, would you mind leaving a rating with your review? We are so glad you enjoyed it! Easy and delicious. I followed this recipe to a T and it turned into liquid. It will keep in the fridge for up to a week. We used it for a base on a caprese pizza with vegan mozzarella! Sorry to hear this one wasn’t for you, Billie! Xo. It was delish! My husband and I really enjoyed it. I will definitely make it again. This was a quick and easy recipe to follow. Yay! Highly recommend. I can’t get enough of this pesto- I even have it on toast as a snack! Forgive me I did not measure any of the ingredients out carefully but added by eye!! Try it, you might not go back to basil ($$, if you don’t have it in your garden!). Hi Chrissy, We are so glad you enjoy this recipe- thanks so much for sharing! Add basil leaves, lemon zest, and salt, with machine running low, slowly add olive oil through the pour … I just made this today and it was delicious :). We are so glad you enjoyed it! I served it with spiraled sweet potato noodles. Hi Colleen! Thanks, Lauren! How long can I keep the pesto ? 2 of my non vegan people grated parmigiano on top; we all loved it and I look forward to trying some of the variations. The taste was perfect. SO glad you enjoyed it! Had it with mushrooms, broccoli and tagliatelle for an easy dinner, and plenty left over for a second meal later in the week too :) Thanks! 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. You could try garlic-infused olive oil if that is tolerated. Thanks so much for the lovely review! I have a sensitivity to citrus, anything you could recommend in place of the lemon to add acidity and brightness? It’s super helpful for us and other readers. Thanks for the advice. I made 10 servings in my Vitamix in under an hour and froze it in small containers. I haven’t found (until now) a pesto that would work in a vegan version. I used one large clove of garlic and a little more lemon juice and it was nice and zesty. Never thought of aquafaba to replace oil! I combined with vegan Alfredo sauce! I added sundried tomatoes, and skipped the lemon as I never used to use it when making classic non-vegan pesto. I can happily say I will eat this as much as any other honey made pesto. We’re so glad you enjoy it, Diana! I used Aquafaba to replace the oil. A little goes a long way! I made it today and I think by far it is the best pesto I’ve ever made. Thanks so much! Or toss it with hot pasta (reserve some of the hot pasta water to make a sauce, instructions below) to make a delicious lunch … Whoop! So, Thanks so much for the lovely review, Devin. Mmmm mmm. I am on a no/low oil diet (high cholesterol/blood pressure), and miss so many yummy recipes. We are so glad you enjoyed this pesto! I can’t even count how many times I’ve made your recipes for Vegan Fried Rice or 5-Ingredient Granola Bars! Made this pesto for a party, followed the basics of this recipe and added my own flaire. Thank you for the recipe! Now all I have to do for dinners is cook the pasta! I even put wayyyy less water than you suggested (I added one tablespoon). Have a question? But there’s other flavors going on so you don’t really need it! Any chance that last photo is some sort of spiralized veggie noodle? Made it with walnuts and without oil. Delicious over my lasagna and on my ciabatta! Really, now. 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Took the flavor profile up a notch vegan dish for my family and so delicious!