Vegan pesto is creamy, rich, delicious, and such a versatile sauce. My go-to five-minute vegan pesto recipe is dairy-free and perfect for a variety of dishes.
Place all the ingredients in a blender or food processor and blend. If you prefer, add the lemon juice and salt gradually to the vegan pesto sauce so you can flavor it to your taste.
How to Store
In the fridge: Pour the prepared pesto into an airtight container and close the lid. Make sure the pesto is cool before you do this. If you’re making pesto with nutritional yeast, consider waiting until you plan to use the pesto before sprinkling it in. In the fridge, vegan pesto is best eaten within three days of making, but it can be stored for up to 1 week.
In the freezer: One of the best ways to freeze dairy-free pesto is in ice cube trays. Simply put spoonfuls of the vegan pesto into large ice cube trays and place them in the freezer. If you’re making pesto with nutritional yeast, don't put it in before you freeze and save it for when you’re ready to make it.You can also store larger batches in freezer bags or freezer-safe containers. Frozen vegan basil pesto will keep for up to six months, though it's best used within the first three.
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Notes
If you want a more intense pesto taste, mix pistachio nuts in with your pine nuts. To make the pesto runnier, you can add a bit more olive oil or some fresh water.Check the blog post for serving suggestions!