Cheap Vegan Pesto Recipe: Quick, Flavorful, and Easy

There’s something magical about a vibrant, homemade pesto: a whirl of fresh greens, garlic, nuts, and zippy lemon, all blended into a bright, punchy sauce. But traditional pesto can get pricey fast, especially when you factor in pine nuts and parmesan.

That’s why I’m excited to share my cheap vegan pesto recipe—a budget-friendly, plant-based spin on the classic that’s just as fragrant and delicious as the original. This recipe relies on affordable ingredients like sunflower seeds and spinach, making it accessible for all home cooks.

Whether you’re a seasoned vegan or just looking to add more veggies to your plate, this pesto is a wallet-friendly way to elevate your pasta, sandwiches, and more.

Best of all, you can whip up this pesto in under 10 minutes! With a food processor and a few pantry staples, you’ll have a luscious, garlicky sauce that’s perfect for meal prep or last-minute dinners.

Let’s dive into why you’ll love this recipe and how to make it your new go-to spread.

Why You’ll Love This Recipe

• Budget-Friendly: This pesto skips expensive pine nuts and cheese, swapping in economical ingredients without sacrificing flavor.
• Vegan & Allergy-Friendly: Free from dairy, eggs, and animal products—great for plant-based eaters and those with dietary restrictions.
• Quick & Easy: You only need 10 minutes and a handful of simple ingredients.
• Versatile: Use it as a pasta sauce, sandwich spread, dip, or pizza topping.
• Customizable: Easily adaptable with different greens, nuts, or seeds based on what you have on hand.
• Meal Prep Winner: Keeps well in the fridge or freezer for make-ahead meals and snacks.

Ingredients

Here’s everything you’ll need for this cheap vegan pesto recipe:

• 2 cups fresh spinach (packed)
• ½ cup fresh basil (optional, packed)
• ⅓ cup sunflower seeds
• 2 cloves garlic
• ¼ cup extra virgin olive oil
• 2 tablespoons lemon juice
• 2 tablespoons nutritional yeast
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2-3 tablespoons water (as needed)

Equipment

• Food processor or high-powered blender
• Measuring cups and spoons
• Spatula for scraping down the sides
• Knife and cutting board for prepping garlic and greens
• Jar or airtight container for storing pesto

Instructions

1. Prepare your ingredients.

   Wash and dry the spinach and basil (if using). Peel the garlic cloves.

   Measure out the sunflower seeds, nutritional yeast, and lemon juice.

2. Add everything to the food processor.

   Place the spinach, basil, sunflower seeds, garlic, nutritional yeast, salt, and pepper in the bowl of your food processor. Add the lemon juice as well.

3. Pulse until finely chopped.

   Pulse a few times to break down the greens and garlic. Scrape down the sides as needed with a spatula.

4. Drizzle in the olive oil.

   With the processor running, slowly pour in the olive oil. Continue blending until the mixture is mostly smooth, but still has a little texture.

5. Adjust consistency.

   Add water, one tablespoon at a time, until your pesto reaches your desired thickness. Some like it thick and spreadable, others prefer a thinner, pourable sauce.

6. Taste and adjust seasoning.

   Add more salt, pepper, or lemon juice to taste. If you want a cheesier flavor, stir in an extra spoonful of nutritional yeast.

7. Store or serve.

   Transfer the pesto to a clean jar or airtight container. Store in the fridge for up to one week, or freeze for longer storage.

Tip: For a nutty depth of flavor, lightly toast your sunflower seeds in a dry skillet for 2-3 minutes before blending!

Tips & Variations

• Swap the greens: Substitute arugula, kale, or parsley for the spinach, or mix and match based on what’s on sale or in your fridge.
• Change up the seeds/nuts: Try pumpkin seeds, almonds, or walnuts for a different flavor and texture.
• No nutritional yeast? Add a splash of white miso or a small handful of vegan parmesan for umami.
• Oil-free option: Replace the olive oil with extra water or a splash of aquafaba for a lighter version.
• Spicy pesto: Add a pinch of red pepper flakes or a small piece of jalapeño for heat.
• Bulk it up: Double the batch and freeze portions in an ice cube tray for easy weeknight meals.

“A jar of homemade pesto in the fridge means you’re always just minutes away from a flavorful meal!”

Nutrition Facts

Here’s an approximate nutrition breakdown for one serving (2 tablespoons) of this cheap vegan pesto:

Note: Nutrition will vary based on your choice of greens, seeds, and oil.

Serving Suggestions

• Pasta: Toss a few spoonfuls with hot pasta for a quick, satisfying meal. For a twist, try it with gnocchi or whole-wheat noodles.
• Sandwich spread: Slather onto bread, wraps, or bagels for a bright, herby flavor boost.
• Grain bowls: Drizzle over quinoa, rice, or roasted veggies for an easy lunch.
• Pizza: Use instead of tomato sauce for a green, garlicky pizza base.
• Dips and appetizers: Mix with vegan mayo or yogurt for a creamy dip, or serve as a sauce for roasted potatoes.
• Salad dressing: Thin with a little more water and lemon juice to drizzle over salads.

If you love easy sauces like this, check out our La Choy Sweet And Sour Sauce Recipes for more ways to jazz up simple meals!

Conclusion

This cheap vegan pesto recipe proves that you don’t need fancy (or expensive) ingredients to capture the bold, fresh flavors of classic pesto. By swapping in affordable staples like sunflower seeds and spinach, you can enjoy this Italian-inspired favorite any night of the week—without breaking the bank.

It’s endlessly adaptable, perfect for meal prep, and brimming with flavor and nutrition.

Whether you’re tossing it with pasta, spreading it on sandwiches, or using it as a dip, this pesto is sure to become a staple in your kitchen. Don’t forget to experiment with your own twists—try different greens, nuts, or add-ins to keep things exciting.

For more plant-based comfort food, check out our Harvest Hash Recipe or pair your pesto with the zesty Lemon Ricotta Pasta With Arugula Recipe for a nourishing dinner. Happy cooking!

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