Recipe: Vegan Basil Pesto - perfect for summer!


  • 3/4 cup raw cashews or pine nuts, walnuts, sunflower seeds
  • 3 cloves garlic
  • 2 cups fresh basil, packed
  • 4 tablespoons nutritional yeast
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 cup olive oil (omit for oil free)
  • 1/4 cup water, plus more as needed

How to make the pesto:

  • To a food processor, add the cashews, garlic, basil, nutritional yeast, lemon juice, salt, olive oil (if using) and 1/4 cup water. Process until smooth, adding more water as needed for a thinner consistency. If you are not using the oil, you will likely need an extra 1/4 cup water.
  • If serving with pasta, cook according to package instructions, then toss with the pesto, adding more water or olive oil as needed until it coats the pasta well.
  • Store in the refrigerator for up to 1 week. Pesto also freezes well for up to 6 months. We like to freeze it in an ice cube tray, then pop the cubes out and stick them in a ziplock freezer bag or container.
Back to blog