10-minute vegan pesto sauce recipe the spruce eats 10-Minute Vegan Pesto Sauce Recipe | The Spruce Eats

Discover the vibrant, fresh flavors of this 10-minute vegan pesto sauce recipe inspired by The Spruce Eats. Perfect for busy weeknights or when you want to add a burst of herbaceous goodness to your meals without spending hours in the kitchen.

This pesto is not only quick and easy to whip up, but it’s also entirely plant-based, making it suitable for vegans and anyone looking to enjoy a healthier, dairy-free alternative to traditional pesto.

Whether you’re tossing it with pasta, spreading it on sandwiches, or using it as a dip, this sauce delivers a delicious punch of basil, garlic, nuts, and nutritional yeast to satisfy your taste buds. Plus, it’s incredibly versatile and customizable, so you can tweak it to your liking.

If you love simple, flavorful recipes, this pesto is a must-try addition to your culinary repertoire.

Why You’ll Love This Recipe

Speed and simplicity: Ready in just 10 minutes, this pesto is a lifesaver on busy days when you want something delicious with minimal effort.

Vegan friendly: No cheese here! Nutritional yeast provides that cheesy, umami flavor without any animal products.

Versatile and customizable: Swap nuts or greens, adjust garlic and lemon to taste, and create your perfect pesto every time.

Healthy and fresh: Made with wholesome ingredients, this sauce adds vibrant color and nutrients to your meals.

Ingredients

Equipment

• Food processor or high-speed blender – For blending the pesto ingredients smoothly
• Measuring cups and spoons – To ensure accurate ingredient amounts
• Spatula – For scraping down the sides of the processor
• Glass jar or airtight container – To store leftover pesto

Instructions

1. Prepare the basil and garlic: Rinse the fresh basil leaves under cold water and pat dry thoroughly to avoid watery pesto. Peel the garlic cloves and set aside.
2. Toast the pine nuts (optional but recommended): Heat a dry skillet over medium heat and toast the pine nuts for about 2-3 minutes until golden and fragrant. Stir frequently to prevent burning. Remove from heat and let cool slightly.
3. Combine ingredients in the processor: Add the basil leaves, toasted pine nuts, garlic cloves, and nutritional yeast to your food processor or blender.
4. Pulse to combine: Pulse the ingredients a few times to start breaking them down. Scrape down the sides with a spatula as needed.
5. Add olive oil and lemon juice: With the processor running, slowly drizzle in the olive oil and lemon juice until the pesto reaches your desired consistency. You may want it slightly chunky or very smooth.
6. Season and blend: Add salt and freshly ground black pepper. Pulse a few more times to incorporate and taste. Adjust seasoning as needed.
7. Store or serve immediately: Use the pesto right away, or transfer to a glass jar, cover tightly, and refrigerate for up to one week. For longer storage, freeze in small portions.

Tips & Variations

“If you want a nut-free pesto, substitute the pine nuts with sunflower seeds or pumpkin seeds for a different but equally delicious flavor.”

To boost the green power of your pesto, try mixing in fresh spinach or kale with the basil. Just swap half the basil quantity with your preferred greens.

For a smoky twist, add a pinch of smoked paprika or a few sun-dried tomatoes to the mix. This adds depth and complexity, especially when paired with roasted veggies or pasta.

If you don’t have nutritional yeast on hand, you can omit it, but it really enhances the cheesy flavor that traditional pesto often gets from Parmesan. Another option is to add a tablespoon of vegan parmesan if you have a favorite brand.

Want to experiment with nuts? Try walnuts, cashews, or almonds instead of pine nuts.

Each nut variety lends a unique texture and taste.

Nutrition Facts

Serving Suggestions

This pesto sauce is incredibly versatile. Toss it with your favorite pasta for a quick meal or spread it on a sandwich or wrap for a flavorful boost.

It’s also excellent as a dip for fresh veggies or crackers.

Use it as a topping for roasted potatoes, grilled vegetables, or baked tofu to add fresh herbal notes. For a simple yet satisfying snack, spread pesto on toasted slices of crusty bread or vegan bread like the Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Looking for more plant-based inspiration? Check out these recipes to complement your pesto dishes:

• Vegetable Alfredo Recipes for Creamy, Healthy Dinners
• Peruvian Vegetable Recipes for Flavorful Healthy Meals
• Vegetarian Date Cake Recipe: Moist, Easy, and Delicious

Conclusion

This 10-minute vegan pesto sauce is a delicious and healthy pantry staple that will brighten up any meal with ease. Its fresh basil aroma, creamy texture, and rich flavor make it perfect for a variety of dishes — from pastas and sandwiches to dips and dressings.

Plus, being entirely plant-based, it fits beautifully into vegan and dairy-free diets without compromising on taste.

Whether you’re a seasoned home cook or just starting your plant-based journey, this pesto is an essential recipe to have up your sleeve. It’s quick to make, adaptable to your preferences, and packed with nutrients, making it an effortless way to elevate your everyday meals.

Give it a try and watch your kitchen come alive with vibrant flavors! For more inspiring vegan recipes, explore our collection and keep experimenting with new, wholesome dishes.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “10-minute vegan pesto sauce recipe the spruce eats”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A quick and easy vegan pesto sauce made with fresh basil, nuts, and nutritional yeast. Perfect for pasta, sandwiches, or as a dip.”, “prepTime”: “PT10M”, “cookTime”: “PT0M”, “totalTime”: “PT10M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 cups fresh basil leaves”, “1/3 cup raw cashews”, “2 tablespoons nutritional yeast”, “2 cloves garlic”, “1/4 cup olive oil”, “1 tablespoon lemon juice”, “1/4 teaspoon salt”, “1/8 teaspoon black pepper”, “2 tablespoons water (optional, to thin)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Add basil, cashews, nutritional yeast, and garlic to a food processor.”}, {“@type”: “HowToStep”, “text”: “Pulse until finely chopped.”}, {“@type”: “HowToStep”, “text”: “With the processor running, slowly add olive oil and lemon juice.”}, {“@type”: “HowToStep”, “text”: “Blend until smooth, adding water if needed to reach desired consistency.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper to taste.”}, {“@type”: “HowToStep”, “text”: “Serve immediately or store in the fridge.”}], “nutrition”: {“calories”: “180”, “proteinContent”: “4g”, “fatContent”: “16g”, “carbohydrateContent”: “4g”}}