Ready to jazz up your meals with some vegan lemon basil pesto? This tangy, herby pasta sauce or sandwich spread is about to become your new flavor obsession!
Get ready as we dive into our secret pesto recipe, a harmonious blend of fragrant basil leaves, rich olive oil, and creamy pine nuts. This vibrant mix transports your senses straight to the sun-drenched landscapes of Italy, all while staying firmly planted in the realm of dairy-free cooking.
Sometimes, I add it to a stew, make bruschettas, spread it on a focaccia slice, or add it to marinara pizza. I also use this delicious pesto sauce as a sandwich spread to instantly boost its flavor instead of mayonnaise.
Hey, here's a little inside scoop from our kitchen - we're absolute fans of mixing things up with our pesto. Ever tried a sage and kale, or vegan pistachio pesto? Packed with super-food goodness, they make a fantastic topping for roasted vegegetable, especially those juicy grilled cauliflower steaks.
Jump to:
🧐 What is Pesto?
There are many kinds of pesto; Pesto Alla Genovese is the traditional one and consists of seven ingredients, according to il Consorzio del Pesto Genovese (the Academy of Pesto). These ingredients are Basil leaves, Extra Virgin Olive Oil, Parmigiano Reggiano cheese, Pecorino Cheese (Sheep’s milk cheese from Sardinia), Garlic, Pine nuts, Coarse Salt.
It is common to replace pine nuts with walnuts since pine nuts may be challenging to find and relatively expensive.
The standard pesto products found in Italy are Pesto Alla Calabrese (Hot Peppers), Pesto Alla Siciliane (Ricotta Cheese and Nuts), Pesto Rosso (with tomatoes). Then you have more Gourmet pestos made out of Pistachio nuts.
In a nutshell, to make a pesto, you need a Leaf or Vegetable (such as FRESH Basil or Arugula, Red Peppers, or Tomato), Cheese, Garlic, and Oil. The variations come with imagination. Check our Vegan Arugula Pesto.
💚 Why you will love it
- First off, have you ever peeked at a store-bought pesto's ingredients? Surprising, right? We're all about knowing what we eat, and we think you are too.
- Cheese tastes great, but not everyone's stomach agrees. Sound familiar? Here's where Nutritional Yeast comes in – it's our go-to for that cheesy kick without the dairy, making it perfect for our pesto.
- Thinking about the cost? We've been there, buying pesto weekly. But making your own is not just healthier, it's also way cheaper!
- Plus, our star player, fresh basil, isn't just tasty – it's packed with benefits, turning your pesto into a secret health boost that's also super yummy!
🧾 Ingredients
This delicious pesto sauce calls for only a handful of ingredients!
- Fresh Basil Leaves: Basil is the star of any traditional pesto. It lends a vibrant, sweet flavor and aroma that's simply irreplaceable.
- Extra-Virgin Olive Oil: This liquid gold not only brings a silky, smooth texture to our pesto but is also a fantastic source of heart-healthy monounsaturated fats.
- Pine Nuts: These little gems add a lovely crunch and subtle buttery taste to our pesto.
- Garlic: Garlic is our secret weapon for packing a punch of bold flavor into this pesto.
- Lemon Juice: A splash of this citrus superstar brightens the flavors and balances the richness of the oil and pine nuts.
- Nutritional Yeast: This under-the-radar ingredient delivers a nutty, cheesy flavor to our pesto, replacing parmesan cheese.
Substitutions
| Original Ingredient | Suggested Substitution |
|---|---|
| Basil | Arugula or Kale |
| Pine Nuts | Sunflower Seeds, Walnuts, or Almonds |
| Extra Virgin Olive Oil | Avocado Oil |
| Garlic | Ground garlic |
| Lemon Juice | Lime Juice |
| Nutritional Yeast | see our guide to find the best substitute for nutritional yeast |
🍽 Equipment
High-Speed Blender or Food Processor
🔪 Instructions
How to Make this dairy-free pesto recipe?
- Let's start with the garlic - toss those cloves into a pan on medium-high heat, lid on, and let them get a little toasty for about 3-5 minutes until you see the skin starting to char. Once they're nicely roasted, give them a moment to cool down before you peel them. Patience is key here!
- Next, it's blending time. Gather all your ingredients and put them into a food processor, or you can use your trusty immersion blender. Now, it's all about finding your perfect pesto consistency. If you want a smoother ride, add a splash of water; if you prefer a thicker journey, a sprinkle of nutritional yeast will do the trick.
You can easily find pesto in stores worldwide as it is one of the favorite sauces everywhere because it is rich in flavor and versatile. Use it to make your favorite vegan lasagna or boost your sandwich's flavor.
💡 Expert Tips
If you have the time, toast your nuts lightly before blending them into the pesto. This step enhances their flavor, bringing your sauce a more profound, aromatic quality. A light toast can make all the difference, whether you're using walnuts, almonds, or sunflower seeds.
Don't hesitate to adjust the garlic according to your taste. Garlic intensity can vary widely, and personal preferences do, too. Start with a smaller amount and taste as you go. You can always add more for that extra kick.
When adding the olive oil, start with a bit less than the recipe suggests and adjust as you blend. The texture of your pesto can greatly influence its application, whether you're using it as a pasta sauce, a spread, or a dip. Looking for a thicker pesto? Use less oil. Prefer it a bit more runny? Gradually add more until you reach your desired consistency.
For those who love a bit of tanginess, the lemon juice amount is key. Begin with a conservative amount and adjust based on your personal preference. Remember, it's all about maintaining that perfect balance between tangy and herby, which requires your mindful attention.
Consider the saltiness of your nutritional yeast or vegan cheese substitute. These ingredients can vary in salt content, so it's wise to taste your pesto before adding any additional salt. This way, you avoid an overly salty pesto and can enjoy the rich, nuanced flavors of all your ingredients.
Variations
Vegan Arugula Pesto: A peppery alternative to traditional basil pesto, using fresh arugula leaves blended with garlic, almonds, and nutritional yeast for a robust flavor.
Vegan Sun-Dried Tomato Pesto: This variation incorporates sun-dried tomatoes for a rich, tangy twist. Blend with basil, garlic, and almonds, creating a colorful and vibrant pesto.
Vegan Pistachio Pesto: Swap the pine nuts for pistachios to add a unique, nutty depth to the pesto. Combine with fresh basil, garlic, and lemon juice for a refreshing touch.
Tofu Pesto: Incorporate tofu for a creamy texture without dairy. This version is lighter in fat and blends tofu with peppers, garlic, and nutritional yeast for a smooth finish.
Vegan Kale Pesto: A hearty and earthy version of pesto, using fresh kale and sage leaves mixed with walnuts and olive oil, perfect for a bold, flavorful spread or sauce.
Also, carrot greens pesto utilizes the often-discarded green tops of carrots for a sustainable, earthy flavor, while mint pesto offers a refreshing twist with its cool, vibrant taste.
🥢 How to serve
Pasta with Vegan Pesto: Cook your favorite pasta according to the package instructions. Once cooked, toss it with a generous amount of vegan lemon basil pesto while the pasta is still hot. The heat from the pasta will help the pesto coat evenly, creating a creamy and aromatic dish. Serve with a sprinkle of nutritional yeast or vegan parmesan for an extra cheesy flavor.
Pesto Bruschetta: Toast slices of crusty bread and spread each slice with a thick layer of vegan lemon basil pesto. Top with chopped fresh tomatoes, a sprinkle of sea salt, and a drizzle of extra-virgin olive oil for a simple yet flavorful appetizer. This bruschetta offers a delightful crunch and a burst of pesto flavor.
Pesto Stuffed Mushrooms: For a creative twist, stuff large mushroom caps with a mixture of vegan pesto, breadcrumbs, and finely chopped vegetables such as bell peppers and onions. Bake in the oven until the mushrooms are tender and the stuffing is golden brown.
🫙 Storage
For the storage section, follow these handy tips:
Fridge: Store your pesto sauce in an airtight container and keep it in the fridge. It should stay fresh and vibrant for up to a week. When it's time to use it again, simply give it a good stir before serving.
Freezing and Reheating: To freeze, portion the pesto into ice cube trays for easy, single-serving sizes. Once frozen, pop the cubes out and store them in a freezer bag. When you're ready to enjoy your pesto, defrost the desired amount in the fridge overnight, then gently reheat in a pan over low heat, stirring frequently.
📚 More veganized Italian recipes
Stuffed Pasta Shells with Pesto Sauce: Ready for a delightful culinary journey? Experience the perfect harmony of tender vegan stuffed shells generously stuffed with our signature pesto sauce. This is comfort food with an Italian twist, waiting to be savored.
Lemony Spaghetti: This isn't just your average spaghetti - it's a tangy, refreshing delight. Our lemony garlic pasta is a vibrant mix of citrusy freshness and comforting pasta goodness that will leave you craving more!
Saffron Risotto: Dive into a bowl of our creamy saffron risotto, where each grain of rice is a tiny package of rich, exotic flavor. The delicate aroma and color of saffron make this dish an irresistible feast for the senses.
Vegan Arugula Pesto: Looking to spice up your pesto game? Try our vegan arugula pesto. This unique blend is peppery, zesty, and filled with a whole lot of character. It's the perfect way to add a new twist to your favorite Italian dishes!
We also love adding this easy vegan basil pesto to add a touch of flavor to our marinara sauce, vegan gluten-free lasagna, and no-fry eggplant parmesan's tomato sauce, when we are out of fresh basil but have stored pesto.
⭐ If you try this delicious recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
🎥 Video
📋 Recipe
Vegan Lemon Basil Pesto
Equipment
Ingredients
Directions
- Let's start with the garlic - toss those cloves into a pan on medium-high heat, lid on, and let them get a little toasty for about 3-5 minutes until you see the skin starting to char.
- Once they're nicely roasted, give them a moment to cool down before you peel them. Patience is key here!
- Next up, it's blending time. Gather all your ingredients and pop them into a food processor, or feel free to whip out your trusty immersion blender.
- Now, it's all about finding your perfect pesto consistency. If you're looking for a smoother ride, add a splash of water; if you're a fan of a thicker journey, a sprinkle of nutritional yeast will do the trick.
Video
Notes
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
Affiliate Disclaimer
Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
Sara
Love pesto and how versatile it is, the flavour and texture of this pesto was delicious and so quick to make!
Ann Wycoff
I made the pesto and we enjoyed it very much. I ended up putting it over a mysterious package of fettuccini, which came with the herbs, that has been sitting in my pantry for probably two years.
I'm thinking of making this again soon, since I still have quite a bit of fresh basil left, and maybe putting it over some steamed cauliflower.
Gus
I am so glad you are liking this recipe! Actually, I will soon post another arugula-based pesto recipe that I think you will enjoy much! I am a super fan of pestos. Also, there is a similar one named Creamy Vegan Sauce, which looks like a pesto but has a different flavor profile. Would love to know what you think. Is also a 5 minutes one!
Ann Wycoff
Sounds good, I'll give them a try when I can. The link back to your vegan pesto recipe will go live today. The link back to the vegan parmesan will go live probably next week. Thank you again.
Gus
Thank you! We appreciate and love that you are loving the recipes! 🙂