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An overhead photo of the Vegan Pesto in a glass jar on a white background

Easy Vegan Pesto

Quick to make, healthier and much tastier than shop bought Vegan Pestos. This is our super simple and delicious recipe for Vegan Pesto.
5 from 2 votes
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Course: ingredients
Cuisine: Italian
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8
Calories: 103kcal
Author: Yasmin


  • Food Processor
  • Jar or tub for storage
  • Measuring Cups (or scales)
  • Spatula


  • 3 cups Fresh Basil
  • cup Pine Nuts
  • 3 tbsps Nutritional Yeast
  • 3 Cloves of Garlic
  • 3 tbsps Olive Oil
  • 2 tbsps Fresh Lemon Juice
  • ½ teaspoon Sea Salt


  • Add all the ingredients to your food processor.
    3 cups Fresh Basil, ⅓ cup Pine Nuts, 3 tbsps Nutritional Yeast, 3 Cloves of Garlic, 3 tbsps Olive Oil, 2 tbsps Fresh Lemon Juice, ½ teaspoon Sea Salt
  • Blitz for approximately 15 seconds.
  • Using a spatula, scrape down the pesto from the sides of the food processor, back towards the blades.
  • Blitz again for a further 15 seconds and check the consistency.
  • If all the basil leaves and pine nuts are blended then you're finished. If more blending is needed, scrape the pesto down from the sides again, and blitz for a final 15 seconds.
  • Once you have your desired consistency, transfer your pesto to a jar for storage.


Calories: 103kcal | Carbohydrates: 3g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 146mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 318IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 1mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin C: 1mg | Vitamin E: 1mg | Vitamin K: 31µg | Calcium: 12mg | Copper: 1mg | Folate: 6µg | Iron: 1mg | Manganese: 1mg | Magnesium: 18mg | Phosphorus: 36mg | Selenium: 1µg | Zinc: 1mg
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