Why You’ll Love Easy Vegan Pesto Recipe
This vegan pesto is quick, flavorful, and made with simple plant-based ingredients. The basil gives it a classic fresh taste, while kale adds extra color and nutrients. Pine nuts and olive oil create a rich, smooth texture, and lemon juice keeps everything bright and balanced.
It is also easy to customize. You can make it chunkier or smoother, saltier or more lemony, depending on your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups fresh basil, packed
- 2 to 4 large kale leaves, stems removed
- 1/2 cup olive oil
- 1 cup pine nuts
- 2 to 3 large cloves garlic
- 2 tablespoons lemon juice
- 1/3 cup cashew parmesan
- 1/2 to 1 teaspoon sea salt
- Black pepper, to taste
Directions
Add the kale and garlic to a food processor. Pulse until they are broken into fine pieces.
Add the basil, olive oil, pine nuts, lemon juice, cashew parmesan, sea salt, and black pepper.
Process until smooth, or leave the pesto slightly chunky if preferred.
Taste and adjust with more basil, lemon juice, salt, or pepper as needed.
Transfer to the fridge to chill, or toss immediately with warm pasta and serve.
Servings and timing
This recipe makes 4 servings.
Prep time: 20 minutes
Cook time: 0 minutes
Total time: 20 minutes
Variations
Use walnuts, almonds, or cashews instead of pine nuts for a different flavor.
Add extra lemon juice for a brighter pesto.
Use spinach instead of kale for a milder taste.
Add nutritional yeast if you want a cheesier flavor.
Make it spicy with a pinch of red pepper flakes.
Storage/Reheating
Store vegan pesto in an airtight container in the refrigerator for up to 5 days. Add a thin layer of olive oil on top to help keep it fresh and green.
You can also freeze pesto in small portions for up to 3 months.
To reheat, gently warm it with pasta or vegetables. Avoid overheating, as fresh pesto tastes best when warmed lightly or served at room temperature.
FAQs
Can I make this pesto without pine nuts?
Yes. Walnuts, almonds, cashews, or sunflower seeds can be used instead.
Can I use spinach instead of kale?
Yes. Spinach works well and gives the pesto a softer, milder flavor.
Is this pesto gluten-free?
Yes, the pesto itself is naturally gluten-free.
Can I freeze vegan pesto?
Yes. Freeze it in small containers or ice cube trays for easy portions.
How do I keep pesto from turning brown?
Store it with a thin layer of olive oil on top and keep it tightly covered.
Can I make this pesto oil-free?
You can reduce or replace the oil with water, but the texture will be less rich.
What can I serve with vegan pesto?
Serve it with pasta, toast, roasted vegetables, potatoes, wraps, sandwiches, or grain bowls.
Can I make it ahead of time?
Yes. It is a great make-ahead sauce and stores well in the fridge.
Is cashew parmesan necessary?
It adds a cheesy flavor, but you can replace it with nutritional yeast or leave it out.
Can I make the pesto smoother?
Yes. Process it longer and add a little extra olive oil if needed.
Conclusion
Easy vegan pesto is a simple, fresh, and flavorful sauce that comes together in minutes. With basil, kale, garlic, lemon, pine nuts, and cashew parmesan, it is creamy, bright, and perfect for adding plant-based flavor to pasta, vegetables, sandwiches, and more.
