• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
My Quiet Kitchen
  • Recipes
  • Newsletter
  • About
menu icon
go to homepage
  • Recipes
  • Newsletter
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Newsletter
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Vegan Sauces and Garnish Recipes

    Vegan Pesto (Oil-Free)

    Updated May 20, 2022 by Lori · THIS POST CONTAINS AFFILIATE LINKS.

    745 shares
    • Share!
    Jump to Recipe
    image to save on Pinterest.
    pesto in a jar with text overlay to save on Pinterest.
    image to save on Pinterest.

    Make your own dairy-free pesto at home in minutes! This recipe can be made entirely oil-free or with much less oil than classic pesto recipes. From sandwiches to pizza to pasta, get ready to spread and dollop because vegan pesto is just as versatile, fresh, and delicious as the original!

    bright green fresh vegan pesto in a small glass jar with lemon, garlic, and basil in background.

    This recipe was originally published in 2018 and has been updated with new photos and instructions.

    What's better than fresh pesto? The bright and mouthwatering aroma of all that basil, it's seriously one of life's great culinary pleasures.

    The problem for vegans and anyone else who avoids dairy is that authentic Italian pesto recipes contain Parmesan and Pecorino cheese.

    But don't worry, it's EASY to make pesto without cheese. And it's so fresh, bright, and amazing, you won't even miss the dairy. We're using lemon juice, salt, and just a touch of nutritional yeast to replace the cheesy flavors.

    Or if you're not a fan of nutritional yeast, a touch of white miso works wonders.

    Jump to:
    • Ingredients and Substitutions
    • Instructions and Tips
    • Variations
    • Ways to Use Vegan Pesto
    • How to Store Pesto
    • 📖 Recipe
    • 💬 Comments

    A few years ago my husband and I decided to start growing our own basil, and it's been one of the most rewarding gardening endeavors we've tried.

    Believe me, we don't have the greenest of thumbs. Yet, we planted seeds in a large container, ensured they got plenty of sun and water, and voila! So much basil.

    If you've thought about growing basil but haven't tried it yet, I'm your new biggest cheerleader. So get some good quality seeds next spring, and go for it.

    Anyway, back to vegan pesto...

    Ingredients and Substitutions

    ingredients for pesto laid out on a marble background.
    • fresh basil - you'll need about 2 ½ cups, tightly packed when measuring.
    • nuts or seeds - pine nuts are the traditional choice but can be expensive and difficult to find. Thankfully there are many other easy and tasty options that work just as well (use "raw" nuts or seeds, not toasted): walnuts, cashews, sunflower seeds, pepitas/pumpkin seeds, and hemp seeds
    • fresh garlic cloves
    • ice cold water or extra virgin olive oil - if avoiding oil, feel free to use vegetable broth instead of water, if desired.
    • lemon & nutritional yeast - these two ingredients work together to replace the cheese in traditional recipes. Or....

    Tip: if you're not a fan of nutritional yeast, mellow white miso or chickpea miso also create a slightly cheesy flavor. And since miso is very salty it means you can reduce or omit salt, to taste.

    Instructions and Tips

    pesto ingredients inside the bowl of a food processor.

    Traditionally pesto is made with a mortar and pestle, but these days I think most people reach for a food processor. I know I do. It's quick, efficient, and clean up is pretty darn easy.

    To make pesto, you can either add all ingredients at the same time, or start by processing the nuts or seeds with garlic and lemon. Then add the basil.

    The method you choose is totally up to you. I recommend experimenting with both to see how your food processor handles the task and whether you prefer one over the other.

    Adding the basil later in the process can help keep it bright green and fresh-looking and avoid heating it against the blades. But if you're using pine nuts or walnuts, which are fairly soft, this really isn't an issue.

    Process the pesto until it's creamy but still textured, adding splashes of ice water as needed to reach the desired consistency.

    Variations

    If you're low on basil or just looking for a way to use up some greens, try it with arugula, spinach, or baby kale.

    Parsley also pairs nicely with basil. Try a 50/50 blend. Or if you're in the mood for something different, see this parsley-dill pesto.

    creamy vegan pesto in a small glass jar showing chunky texture.

    Ways to Use Vegan Pesto

    • Pasta - obviously pesto is amazing tossed with pasta. It also takes pasta salad to the next level.
    • Pizza - make this Vegan Pesto Stuffed Crust Pizza for your next pizza night.
    • Appetizer - serve pesto with crackers, crostini, vegan cheeses, and raw veggies on a snack board.
    • Spread - add flavor to sandwiches, wraps, and burgers.
    • Garnish - dollop pesto on salads and grain bowls.
    a sandwich made with pesto-white bean spread plus cucumber and tomato.

    How to Store Pesto

    Store leftover pesto in an airtight container in the fridge for up to 4 days. If you include oil in your diet, drizzle a thin layer of olive oil on the surface to protect the pesto from air.

    Alternatively, squeeze extra lemon juice on top, or press a piece of plastic wrap against the surface as you might do with guacamole.

    For longer storage, freeze pesto in ice cube trays. Once frozen, transfer the cubes to an airtight container and keep frozen for up to 2 or 3 months.

    You might also like:

    • Zhoug Sauce (Oil-Free Version)
    • Vegan Pesto Pizza With Stuffed Crust
    • 27 Vegan Recipes With Fresh Herbs
    • Spicy Vegan Parsley Pesto

    📖 Recipe

    close up of thick basil pesto in a jar on a white countertop.

    Vegan Pesto (Oil-Free Option)

    Author: Lori Rasmussen, My Quiet Kitchen
    This delicious vegan pesto comes together in a matter of minutes, and the only special equipment you'll need is a food processor or small blender. Oil-free option.
    Servings: 8 servings
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time: 10 mins
    Total Time: 10 mins

    Equipment

    • food processor

    Ingredients 

    • 2 ½ cups basil leaves, tightly packed
    • ½ cup pine nuts or raw walnut halves - or a heaping ⅓ cup raw seeds (pumpkin, sunflower, or hemp seeds)
    • 2 tablespoons freshly squeezed lemon juice
    • 1 tablespoon nutritional yeast, optional - if omitting, add a bit of lemon zest or white miso, to taste
    • 2 small cloves garlic, roughly chopped
    • ½ teaspoon sea salt - or more to taste; reduce if using miso
    • 2 tablespoons ice cold water OR extra virgin olive oil - you may need a bit more depending on the desired consistency
    Prevent your screen from going dark

    Instructions
     

    • Add basil, nuts/seeds, lemon juice, nutritional yeast, garlic and salt to the bowl of a food processor. Blend until paste-like, stopping to scrape down the sides of bowl as needed.
    • With the food processor running, drizzle in the olive oil and/or water.
    • Taste for saltiness and acidity, adding more salt, lemon or nutritional yeast, if desired.

    Notes

    Use immediately in your favorite recipe or store the pesto in an air tight container for up to 4 days. Pesto can also be frozen in ice cube trays and thawed as needed. Once frozen, transfer the cubes or pesto to an airtight container and freeze for up to 3 months.

    Estimated Nutrition (per serving)

    Serving: 1/8 recipeCalories: 80kcalCarbohydrates: 2.5gProtein: 2.5gFat: 7.5gSaturated Fat: 0.7gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 30mgPotassium: 0mgFiber: 1gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

    Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

    Tried the recipe?I love hearing from you! Share your feedback below!

    More Vegan Sauces and Garnishes

    • Bagel Croutons
    • Fresh Cranberry Salsa
    • Vegan Cheese For Pizza & Melting
    • Apple Cranberry Compote
    745 shares
    • Share!

    Reader Interactions

    Share Feedback Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Lori Rasmussen, Owner/Creator

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

    Learn more about me →

    Winter Favorites

    • Creamy Vegan Mushroom Stew
    • Vegan Buffalo Wings
    • EASY Instant Pot Red Lentil Curry
    • Vegan Beyond Meat Chili
    • Green Curry Tofu With Vegetables
    • Vegan Ground Beef (Gluten-Free, WFPB)
    • Vegan Cream of Mushroom Soup
    • Vegan Chicken Broth Powder & Seasoning

    Popular Recipes

    • Vegan Gluten-Free Pie Crust (Easy & Oil Free)
    • Vegan Oat Milk Ice Cream (No Coconut)
    • Tahini Salad Dressing 5 Ways
    • Oil-Free Italian Salad Dressing
    • Healthy Vegan Banana Brownies
    • Easy Vegan Stuffed Mushrooms
    • Healthy Oatmeal Mug Cake
    • Vegan Protein Cookies

    Footer

    ↑ back to top

    About

    About
    Privacy Policy
    Accessibility

    Newsletter

    Sign Up for free recipes by email!

    Contact/Follow

    Facebook
    Pinterest
    Instagram
    Contact Us

    Copyright © 2022 My Quiet Kitchen