12 Easy Vegan Pesto Recipes

Creamy Avocado Pesto

This delectable avocado pesto is rich, smooth, and perfect for pasta or as a dip.

Ingredients:

• 1 ripe avocado
• 1 cup fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 2 tablespoons lemon juice
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• 1/4 cup olive oil

Cooking method:

1. Scoop the flesh from the avocado and place it in a food processor.
2. Add basil, garlic, pine nuts, lemon juice, nutritional yeast, salt, and pepper.
3. Blend until smooth, gradually adding olive oil while processing.
4. Adjust seasoning to taste and serve with your favorite dish or as a dip.

Sun-Dried Tomato Pesto

Infuse a burst of flavor with this sun-dried tomato pesto that's perfect for any occasion.

Ingredients:

• 1 cup sun-dried tomatoes (in oil)
• 1/2 cup fresh basil leaves
• 2 cloves garlic
• 1/4 cup walnuts
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• 1/4 cup olive oil

Cooking method:

1. Drain the sun-dried tomatoes, reserving the oil.
2. Blend tomatoes, basil, garlic, walnuts, nutritional yeast, salt, and pepper in a processor.
3. Gradually add olive oil, and blend until smooth.
4. Adjust seasoning and use as a sauce or spread.

Spinach and Cashew Pesto

This spinach and cashew pesto is a nutrient-packed twist on the classic recipe.

Ingredients:

• 2 cups fresh spinach
• 1/2 cup cashews
• 1/4 cup fresh basil leaves
• 2 cloves garlic
• 1/4 cup nutritional yeast
• 2 tablespoons lemon juice
• Salt and pepper to taste
• 1/4 cup olive oil

Cooking method:

1. In a food processor, blend spinach, cashews, basil, garlic, nutritional yeast, lemon juice, salt, and pepper.
2. Gradually add olive oil and blend until creamy.
3. Adjust seasoning as needed and use with pasta or as a veggie dip.

Cilantro Lime Pesto

Bright and zesty, this cilantro lime pesto adds a fresh twist to any meal.

Ingredients:

• 2 cups fresh cilantro
• 1/2 cup almonds
• 2 cloves garlic
• 1/4 cup lime juice
• 1/4 cup nutritional yeast
• Salt to taste
• 1/4 cup olive oil

Cooking method:

1. Combine cilantro, almonds, garlic, lime juice, nutritional yeast, and salt in a food processor.
2. Blend while slowly adding olive oil until smooth.
3. Taste and adjust seasoning, then serve over grains or salads.

Roasted Red Pepper Pesto

A smoky and sweet pesto made with roasted red peppers that's perfect for sandwiches and wraps.

Ingredients:

• 2 roasted red peppers (jarred or homemade)
• 1/2 cup fresh basil
• 2 cloves garlic
• 1/4 cup almonds
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• 1/4 cup olive oil

Cooking method:

1. In a processor, combine roasted red peppers, basil, garlic, almonds, nutritional yeast, salt, and pepper.
2. Blend while drizzling in olive oil until smooth.
3. Adjust seasoning and use as a versatile spread or sauce.

Arugula Walnut Pesto

This peppery arugula walnut pesto adds a bold and nutty flavor to any dish.

Ingredients:

• 2 cups fresh arugula
• 1/2 cup walnuts
• 2 cloves garlic
• 1/4 cup lemon juice
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• 1/4 cup olive oil

Cooking method:

1. Blend arugula, walnuts, garlic, lemon juice, nutritional yeast, salt, and pepper in a food processor.
2. Gradually add olive oil and process until smooth.
3. Adjust seasoning and enjoy as a topping or dip.

Kale and Pumpkin Seed Pesto

Create a nutrient-dense pesto with kale and pumpkin seeds for a nutritious twist.

Ingredients:

• 2 cups kale leaves, stems removed
• 1/2 cup pumpkin seeds
• 2 cloves garlic
• 1/4 cup lemon juice
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• 1/4 cup olive oil

Cooking method:

1. In a food processor, combine kale, pumpkin seeds, garlic, lemon juice, nutritional yeast, salt, and pepper.
2. Blend while slowly adding olive oil until smooth.
3. Adjust seasoning to taste and use with pasta or salads.

Mint and Pea Pesto

This refreshing mint and pea pesto is perfect for springtime dishes.

Ingredients:

• 1 cup fresh peas
• 1/2 cup fresh mint leaves
• 2 cloves garlic
• 1/4 cup pistachios
• 1/4 cup lemon juice
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• 1/4 cup olive oil

Cooking method:

1. In a processor, blend peas, mint, garlic, pistachios, lemon juice, nutritional yeast, salt, and pepper.
2. Gradually add olive oil and blend until creamy.
3. Adjust seasoning and use as a fresh accompaniment to meals.

Zucchini Basil Pesto

Light and refreshing, this zucchini basil pesto is a summer favorite.

Ingredients:

• 1 medium zucchini, chopped
• 1 cup fresh basil leaves
• 2 cloves garlic
• 1/4 cup sunflower seeds
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• 1/4 cup olive oil

Cooking method:

1. Blend zucchini, basil, garlic, sunflower seeds, nutritional yeast, salt, and pepper in a food processor.
2. Slowly add olive oil and process until smooth.
3. Taste, adjust seasoning, and serve with pasta or as a dip.

Carrot Top Pesto

Don't waste your carrot tops; turn them into a tasty and unique pesto.

Ingredients:

• 2 cups carrot tops (greens)
• 1/2 cup sunflower seeds
• 2 cloves garlic
• 1/4 cup lemon juice
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• 1/4 cup olive oil

Cooking method:

1. In a food processor, combine carrot tops, sunflower seeds, garlic, lemon juice, nutritional yeast, salt, and pepper.
2. Slowly add olive oil while blending until smooth.
3. Adjust seasoning and enjoy as a versatile sauce or spread.