Homemade Vegan Basil Pesto Recipe

I perfected a five-ingredient Vegan Pesto Recipe using a surprising pantry staple that will make you question every jar on the supermarket shelf.

I never thought a five-ingredient sauce could make me stop buying jars, but this Homemade Vegan Basil Pesto did. With bright fresh basil leaves and that nutty cheesy lift from nutritional yeast it somehow hits every craving.

I tinker with texture a lot, sometimes I like it chunky other times I smear it like a spread, and people always ask if its store bought. This is the sort of Vegan Pesto Recipe that makes you re-evaluate takeout, and yes it’s a Dairy Free Pesto that still feels indulgent.

Try a spoon straight from the jar, you might get hooked.

Ingredients

• Basil: Bright, peppery leaves loaded with vitamin K and antioxidants, adds fresh herbal lift
• Pine nuts: Creamy buttery nuts with healthy fats protein and a mild sweet note when toasted
• Garlic: Sharp pungent kick that brings savory depth and antibacterial benefits not overly sweet
• Nutritional yeast: Cheesy nutty powder giving B12 like flavor and extra protein without dairy
• Extra virgin olive oil: Silky mouthfeel full of monounsaturated fats and antioxidants that mellow bitterness

Ingredient Quantities

• 3 packed cups fresh basil leaves (about 1 large bunch, stems removed)
• 1/3 cup pine nuts, toasted if you want a little more flavour
• 2 large garlic cloves, smashed or finely chopped
• 1/4 cup nutritional yeast
• 1/3 cup extra virgin olive oil (add a bit more if you want a looser pesto)

How to Make this

1. Toast the pine nuts if you want more flavour: warm a dry skillet over medium, add the nuts and stir or shake often until theyre golden and smelling nutty, about 3 to 5 minutes, then tip them onto a plate to cool.

2. Rinse the basil, strip the stems and pat the leaves very dry with towels or spin them in a salad spinner so the pesto wont get watery, then loosely pack about 3 cups.

3. Smash or finely chop the garlic so it blends easier.

4. Add the basil, cooled pine nuts, garlic and the nutritional yeast to a food processor. Pour in about half of the 1/3 cup olive oil. Pulse a few times until everything starts to come together but is still a bit chunky. Scrape down the sides when it clings.

5. With the processor running, slowly stream in the rest of the olive oil until you reach the texture you like. Stop and pulse a few times to finish. If you want it looser, add a splash more oil.

6. Taste and adjust by adding a few more basil leaves or a bit more oil if it seems too sharp or thick. Its normal for homemade pesto to be brighter than store bought.

7. Transfer pesto to a jar, press the surface flat and pour a thin film of olive oil on top to help keep the color bright and stop air from hitting it.

8. Store in the fridge for up to a week, or freeze in small portions or an ice cube tray for easy single servings.

9. Use it tossed with pasta, smeared on sandwiches, swirled into soups or drizzled over roasted veg, and dont be afraid to tweak ratios next time to make it truly yours.

Equipment Needed

1. Dry skillet or frying pan for toasting the pine nuts
2. Plate or small bowl to tip the nuts onto so they can cool
3. Salad spinner or clean kitchen towels to get the basil really dry
4. Food processor or blender to blitz the pesto, youll have more control with pulses
5. Measuring cups especially 1/3 cup and 1/4 cup
6. Cutting board and a chef knife for smashing or finely chopping the garlic and trimming stems
7. Rubber spatula or wooden spoon to scrape down the sides and transfer the pesto
8. Jar with a tight lid plus a small spoon for pressing the surface and pouring a thin film of oil; an ice cube tray if you want to freeze single portions

FAQ

Homemade Vegan Basil Pesto Recipe Substitutions and Variations

• Basil: use baby spinach (about 4 packed cups) for a milder, greener pesto or arugula (about 3 cups) if you want a peppery bite, you’ll lose some classic basil aroma though.
• Pine nuts: swap with walnuts, almonds or cashews at the same 1/3 cup. Toast them for more flavor, cashews give the creamiest texture, walnuts a deeper, earthier note.
• Nutritional yeast: replace with 1/4 cup finely ground cashews plus 1 tsp lemon juice and a pinch of salt for cheesy richness, or 2 tbsp vegan grated parmesan if you want a more direct cheesy flavor.
• Extra virgin olive oil: use avocado oil or grapeseed oil in the same amount for a neutral taste, or for an oil free pesto loosen with 3 to 4 tbsp warm water or a splash of aquafaba to help emulsify.

Pro Tips

– Make sure the basil is totally dry before you blend. Even a little water makes the pesto loose and turns the color dull faster. If you have time, chill the leaves in the fridge for 10 minutes before processing, cold helps keep that bright green.

– Toast the pine nuts only until they just smell nutty and start to color, they go from perfect to burnt in seconds. Let them cool completely, warm nuts will warm the mix and wilt the basil. Out of pine nuts? Toasted walnuts or almonds work fine and cost less.

– Pulse, dont puree. Stop while there are still little bits, overworking the motor warms the basil and makes the sauce taste bitter and brown. Scrape the sides often and add oil slowly, texture matters way more than getting it perfectly smooth.

– Store smart: press the surface flat in a jar and pour a thin film of olive oil on top to keep air off. Freeze single portions in an ice cube tray for quick servings. If you want extra-bright green, you can very briefly blanch the leaves and shock them in ice water, but it will change the fresh basil flavor a little.