Nothing says summer like an aromatic, homemade vegan basil pesto. This classic Italian sauce made with fresh basil, nuts and vegan parmesan cheese adds joy to a pot of pasta, but you can use it to enhance so many other dishes too!
![Basil pesto in a white bowl on an earthen plate surrounded by wedges of lime, fresh basil leaves, and slices of bread smeared with pesto for bruschettta.](https://holycowvegan.net/wp-content/uploads/2019/07/vegan-basil-pesto-for-pasta-5.jpg)
Summer's the time to enjoy all the basil you can eat, and can you think of a better way to eat it than in a simple but stunning vegan basil pesto?
I confess that as many delicious uses as there are for basil, when I have some on hand, the first thing I want to make is a pesto. That's why this vegan basil pesto recipe was one of the very first I shared with you on this blog more than 11 years ago. I've made it countless times since, especially in the summer months when I grow my own basil, and I never tire of it.
Pesto is a great sauce to make ahead. When I have an especially generous basil crop, I make several containers of it and freeze them for those days when the craving hits but there's no fresh basil around.
This is also my favorite of all Italian pasta sauces, partly because it tastes like summer, partly because it's so versatile and can be used for so much more than pasta, and largely because it's a no-cook sauce so it needs a minimum of work. All you need to do is put all of your ingredients in a food processor and press a button.
Table of Contents
Is pesto vegan?
Almost. The only ingredient that keeps pesto sauces from being fully vegan is parmesan cheese, which is an important flavor component in this minimalist sauce.
You don't just want to leave out the parm in a vegan pesto and proceed with the rest of the ingredients because then your pesto would not quite taste right.
![Overhead shot of basil pesto in ceramic bowl with bruschetta, basil and wedges of lemon.](https://holycowvegan.net/wp-content/uploads/2019/07/vegan-basil-pesto-for-pasta-4-680x824-1.jpg)
What is a good vegan substitute for parmesan cheese in pesto?
Nutritional yeast is a common enough ingredient in most vegan kitchens, and it is packed with essential B vitamins. I add it to all sorts of herb pestos, including mint pesto, garlic greens pesto and fennel pesto. But another ingredient I love using as a cheese substitute in this basil pesto, or any vegan pesto I make, is white miso.
White miso has two advantages: it has the the umami that cheese would add, which makes it a great flavor substitute. And because miso should preferably not be cooked to keep its healthy bacteria and enzymes intact, it is a great and nutritious addition to an uncooked sauce like pesto.
If you have homemade vegan parmesan, you can use that instead. It's delicious and you can hold some back for sprinkling on top of your pasta!
Ingredients for vegan pesto
- Basil. Fresh Italian basil, also called Genovese basil or sweet basil, is a must for classic basil pesto.
- Nuts. Pine nuts are traditional and lovely no doubt, but they also cost an arm and a leg. Use them if you can, but I find that replacing them with more affordable walnuts or pecans results in a pesto that's just as tasty.
- Garlic. The garlic in a pesto does not get cooked, so you don't need more than a clove or two.
- Red pepper flakes (or use ground black pepper). This adds a lovely kick to the pesto. When I have a jalapeno pepper around I toss it into the pesto instead of the red pepper and it adds a rich, spicy flavor.
- Nutritional yeast or miso. The yeast or miso add cheesy, salty flavor that's key for an authentic tasting pesto.
- Extra virgin olive oil. Olive oil is one of the key ingredients in pesto and it adds lots of flavor, so use the good stuff here. A good pesto should only use olive oil to blend the pesto. Water or another liquid would dilute the flavor and the pesto simply won't taste as good.
- Lemon or lime juice. This keeps the basil from discoloring rapidly, and it adds more flavor to the vegan pesto.
How to make vegan basil pesto
![Basil leaves in food processor.](https://holycowvegan.net/wp-content/uploads/2019/07/vegan-basil-pesto-leaves-food-processor.jpg)
- Wash the basil leaves and pat them dry. Place the basil leaves in a food processor bowl.
![Photo of basil leaves, garlic and walnuts in food processor bowl.](https://holycowvegan.net/wp-content/uploads/2019/07/vegan-basil-pesto-nuts-parm.jpg)
- Add the vegan parm or miso, garlic, nuts, lemon juice and salt to taste.
![Photo of blended basil pesto in food processor bowl.](https://holycowvegan.net/wp-content/uploads/2019/07/vegan-basil-pesto-blended.jpg)
- Run the food processor on low speed with the feed tube open. Drizzle in the olive oil slowly until a coarse paste forms.
Storage
- Pesto can be stored in the fridge for up to three days and in the freezer, in an airtight, freezer-safe container, for up to four months.
Uses for vegan basil pesto
- Pasta with basil pesto is truly a sublime experience. My favorite pasta to stir a jar of pesto into is orzo. I usually saute some veggies (like shredded brussels sprouts or sliced zucchini) lightly with garlic and olive oil, stir in the cooked pasta, and then the pesto with some of the pasta cooking water.
- As a spread for crusty Italian bread, or as a dip.
- In sandwiches. Pesto is lovely in avocado toast.
- Sprinkle pesto on salads for a tasty dressing.
- As a base for pizza. After pasta, this is my most favorite use for pesto -- I use it instead of marinara on a pizza and it's delicious.
- To top bruschetta.
I hope you'll try making this vegan basil pesto in your kitchen this summer, and if you do, be sure to come back and let me know all about it. Or take a photo and share it on Instagram. Don't forget to tag me @holycowvegan.
Ciao!
More delicious recipes with basil
![Basil pesto in a white bowl on an earthen plate surrounded by wedges of lime, fresh basil leaves, and slices of bread smeared with pesto for bruschettta.](https://holycowvegan.net/wp-content/uploads/2019/07/vegan-basil-pesto-for-pasta-10-680x807-1.jpg)
![Vegan Basil Pesto](https://holycowvegan.net/wp-content/uploads/2008/07/vegan-basil-pesto-for-pasta-3-320x320.jpg)
Vegan Basil Pesto
Equipment
- Food processor or blender
Ingredients
- 3 cups fresh basil leaves (packed). Use sweet basil, also called Italian basil.
- ½ cup walnuts (lightly toasted. You can use other nuts like pine nuts, which are more traditional, cashews, and pecans. If nut-free, substitute with pumpkin seeds)
- 2 cloves garlic (peeled and chopped)
- 2 tablespoon nutritional yeast (or white miso or vegan cashew parmesan--recipe in notes below)
- ½ cup extra virgin olive oil
- Salt and ground black pepper to taste (miso is salty, so be sure to check if you need any additional salt in your pesto before adding)
- Juice of ½ lemon
Instructions
- Place all ingredients except the olive oil in a food processor.
- With the motor running, drizzle in the olive oil until you have a coarse but grainy and consistent paste. Add more olive oil if needed to keep the blades moving. Check seasoning and add more ground black pepper and salt if needed.
mary pat bolbrock
love this pesto! so easy to make and always delicious!
Deb Z
Which do you think tastes better? Miso or Yeast?
Heidi
This is very good. I just made it. I did add some macadamia nuts along with the walnuts. Made zucchini pasta and put this on it. Thank you for the recipe.
Vaishali
So happy you made it, Heidi!
Cheryl
My basil is coming in like gangbusters in the garden, so I am happy to put it to use in your recipe. I love that I can use miso, such a beneficial food, and the walnut sub worked out great as well. I will use this recipe all summer!
Vaishali
Thanks, Cheryl, let me know if you try!
Alex
Quick, easy, and DELICIOUS! Ended up having it for breakfast because I could not wait to eat it!! Thanks for the recipe.
Vaishali
😀 Can't blame you. Pesto for breakfast sounds like a terrific idea! So happy you made it.
Sophia
I am allergic to walnuts and pecans. Is there another affordable nut that could be used in place of the walnuts (and the more costly pine nuts)?
Vaishali
You can use a seed like sunflower or pumpkin. Cashews are fine too.