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    Home > Vegan Italian Recipes

    Vegan Basil Pesto

    Posted: Jul 5, 2019 ยท Updated: Aug 19, 2021

    Jump to Recipe Pin Recipe
    How to make Vegan Basil Pesto
    This fresh, homemade vegan basil pesto tastes summery and delicious. Stir it into your pasta, drizzle it on a salad, or smear it on a pizza or sandwich for an easy, tasty meal. A soy-free and gluten-free recipe.

    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.

    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.

    Overhead shot of basil pesto in white bowl.

    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.

    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.

    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.

    What can you substitute for parmesan cheese in vegan pesto?

    Nutritional yeast or white miso or a homemade vegan parmesan are all great cheese substitutes in this vegan pesto.

    Nutritional yeast is a common enough ingredient in most vegan kitchens, and it is packed with essential B vitamins. 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 cashew parmesan on hand, you can use tht instead. It's delicious and you can keep some for sprinkling on top of your pasta too.

    Seven ingredients for homemade vegan basil pesto:

    • Basil. Fresh, of course, and use the Italian basil.
    • 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 walnuts gives a result just as tasty -- and certainly more affordable.
    • 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)
    • Nutritional yeast or miso.
    • Extra virgin olive oil. Don't try to add water or some other liquid, which will dilute the flavor as well as reduce its shelf life. Some things are not meant to be substituted.
    • Lemon or lime juice. This keeps the basil from discoloring rapidly, and it adds more flavor.
    Overhead shot of basil pesto in ceramic bowl with bruschetta, basil and wedges of lemon.

    Uses for your vegan basil pesto:

    • Pasta is, of course, the most obvious food you'll want to put this into. And a 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.
    • Use your pasta as a spread for your crusty Italian bread, or as a dip.
    • Use it in your sandwiches, instead of mayo or hummus. Pesto is great as a base for avocado toast.
    • Sprinkle some pesto on your salads for a tasty dressing.
    • Use it 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.
    • Use it 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 vegan pesto recipes

    • Vegan White Pesto
    • Carrot Top Pesto
    • Fennel Fronds Pesto
    • Linguini with Vegan Olive Pesto
    • Pasta with Turnip Pesto
    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.
    Vegan Basil Pesto

    Vegan Basil Pesto

    This fresh, homemade vegan basil pesto tastes summery and delicious. Stir it into your pasta, drizzle it on a salad, or smear it on a pizza or sandwich for an easy, tasty meal. A soy-free and gluten-free recipe.
    5 from 14 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Sauce
    Cuisine: Italian
    Diet: Vegan, Vegetarian
    Keyword: Vegan Basil Pesto, Vegan Pesto
    Prep Time: 5 mins
    Total Time: 5 mins
    Servings: 8 servings
    Calories: 179kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 3 cups fresh basil leaves (packed). Use sweet basil, also called Italian basil.
    • ยฝ 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)
    • ยฝ 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 ยฝ lemon
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    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. Check seasoning and add more ground black pepper and salt if needed.
    • Freeze in an airtight jar for up to 3 days in the refrigerator. You can also freeze the pesto for several months and thaw before using.

    Recipe notes

    • Vegan Cashew Parmesan recipe

    Nutrition

    Calories: 179kcal | Carbohydrates: 3g | Protein: 2g | Fat: 19g | Saturated Fat: 2g | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 475IU | Vitamin C: 1.8mg | Calcium: 27mg | Iron: 0.7mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. Heidi

      July 16, 2020 at 7:01 pm

      5 stars
      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.

      Reply
      • Vaishali

        June 06, 2021 at 9:54 pm

        So happy you made it, Heidi!

        Reply
    2. Cheryl

      July 10, 2020 at 9:38 pm

      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!

      Reply
      • Vaishali

        June 06, 2021 at 9:54 pm

        Thanks, Cheryl, let me know if you try!

        Reply
    3. Alex

      June 12, 2020 at 9:58 am

      5 stars
      Quick, easy, and DELICIOUS! Ended up having it for breakfast because I could not wait to eat it!! Thanks for the recipe.

      Reply
      • Vaishali

        June 06, 2021 at 9:55 pm

        ๐Ÿ˜€ Can't blame you. Pesto for breakfast sounds like a terrific idea! So happy you made it.

        Reply
    4. Sophia

      October 03, 2019 at 10:38 pm

      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)?

      Reply
      • Vaishali

        October 04, 2019 at 12:05 am

        You can use a seed like sunflower or pumpkin. Cashews are fine too.

        Reply
    5. robyyna

      April 20, 2012 at 7:14 pm

      5 stars
      the miso was a great suggestion! i used a recipe calling for 3 parts basil, 1 part parsley, added a few macadamia nuts because i was low on pine nuts, and it was delicious! even my change-averse, cheeseaholic husband loved it. thanks so much for posting this!

      Reply
      • Vaishali

        June 06, 2021 at 9:56 pm

        Awesome, so happy you made it! I love the parsley and macadamia adds. ๐Ÿ™‚

        Reply
    6. Vaishali

      September 11, 2009 at 3:39 am

      Hi Lia, Welcome and thanks for the feedback- so glad you liked the pesto recipe.

      Reply
    7. Lia

      September 10, 2009 at 5:30 pm

      5 stars
      Hi
      I am cooking without dairy because otherwise it gives my infant, whom I am nursing, really bad colic. I searched for a no-cheese pesto recipe and cooked your recipe last night. It was DELICIOUS. My guests really liked it, and my husband (who hates pesto) took seconds. Thanks! I will definitely try more of your recipes.

      Reply
    8. A&N

      July 16, 2008 at 12:57 pm

      Holy cow was the first thing when i read the word no-cheese....seriously! Thats a superb substitution. And thanks a lot for sharing this recipe ๐Ÿ™‚

      A.

      Reply
    9. Sireesha

      July 16, 2008 at 8:31 am

      WOW.....Great lovely color......Miso sounds like great substitute for cheese.....Will try sure......Thanks for sharing :)))

      Reply
    10. Shreya

      July 16, 2008 at 5:15 am

      Looks heavenly! Great colour

      Reply
    11. Kumudha

      July 15, 2008 at 9:55 pm

      I just love the aroma of basil. No-cheese pesto sounds delicious!

      Reply
    12. evolvingtastes

      July 13, 2008 at 4:38 am

      Great tip for subbing parmesan, but I usually make pesto without the cheese, and I love it that way. I do shower the pasta with cheese though. ๐Ÿ™‚

      Reply
    13. destinyskitchen

      July 11, 2008 at 8:31 am

      Oh cool! I've only used nutritional yeast as a cheese sub. in pesto, but will try miso out next time.

      Reply
    14. bee

      July 10, 2008 at 9:07 pm

      i use miso as a lot nowadays and just love it. plus, it keeps forever in the fridge.

      Reply
    15. Andhra Flavors

      July 10, 2008 at 3:41 am

      looks healthy...love the way it is vegan with substitute

      Reply
    16. Susan

      July 10, 2008 at 2:52 am

      This pesto is beautiful, Vaishali. I've made pesto w/out cheese myself, not even substituting miso, and it was just as good, if not more sharply flavored w/ basil. Didn't miss the cheese at all.

      Reply
    17. Cham

      July 09, 2008 at 4:05 pm

      Beautiful green color, love the way it is vegan with substitute

      Reply
    18. notyet100

      July 09, 2008 at 3:46 am

      looks good..will sure try when i get basil leaves..

      Reply
    19. Pearlsofeast

      July 09, 2008 at 3:31 am

      Vaishali, this is one of my fav pasta sauce.I just love the smell of fresh basil.I love the substitute and sounds interesting.I will try my hands on miso.Great idea.

      Reply
    20. delhibelle

      July 09, 2008 at 12:38 am

      Miso sounds like a brilliant substitute for cheese, so much healthier too! Pure Genius!

      Reply

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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