Vegan Pesto
This simple 6-ingredient vegan pesto recipe is herbaceous, savory, and easy to make in just 5 minutes! It’s an all-purpose sauce you can toss with al dente pasta noodles, drizzle on a pizza, spread on a sandwich, and so much more!
Servings: 4 to 6
Calories: 877kcal
Ingredients
- 1 (1-pound) package of your favorite pasta
- 1 cup of tightly packed fresh basil leaves
- 1 cup of your choice of raw nuts or seeds (walnuts, shelled sunflower or pumpkin seeds, etc.)
- ¼ cup of reserved pasta water
- 2 garlic cloves, minced
- ½ cup olive oil
- ½ to 1 teaspoon of salt
Instructions
- Cook the pasta according to package instructions. Save ¼ cup of pasta water before draining.
- Place the basil, nuts or seeds, pasta water, garlic, olive oil, and salt in a blender or food processor, and blend on high until smooth and creamy.
- Mix the pesto with the pasta and serve warm or at room temperature.
Notes
You can triple or quadruple the pesto in this recipe, pour it in an ice cube tray, freeze it, and store it in a freezer-safe container for up to 3 months.
You can also add in 1 ½ of your favorite steamed veggies to make it a heartier and nutrient-rich meal.
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- Use raw and unsalted nuts or seeds: Salted or roasted nuts will alter the flavor of the pesto.
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- Always use fresh herbs: For the best vegan pesto, always use fresh basil leaves. They’re much fresher and more flavorful than dried basil.
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- Make extra pesto: Double, triple, or quadruple the pesto in this recipe and store it for later. It stays fresh in the fridge or freezer for weeks or months at a time (scroll down for the storage instructions).
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- If you don’t have pasta water: You can omit the pasta water if you’re only making the pesto or if you prefer a thicker consistency.
Nutrition
Calories: 877kcal | Carbohydrates: 94g | Protein: 21g | Fat: 47g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 31g | Sodium: 304mg | Potassium: 492mg | Fiber: 7g | Sugar: 3g | Vitamin A: 322IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 3mg
