Vegan Pesto Sauce

Written by Shikha | Last updated: February 26, 2026

Vegan Pesto Sauce

5 from 1 vote

My family loves pesto so much that we always have it on hand in our refrigerator. We use it on sandwiches, cheese, tomatoes, and pasta. This particular pesto recipe is so good that the first time I made it, my kids couldn’t even tell it was vegan! During the summer when I harvest basil, I make this pesto and freeze it in small quantities so we can enjoy it all year long.

Servings: cup

Prep Time: 5

Ingredients

2 cups fresh basil leaves, (washed, towel dried)
1/2 cup pine nuts
2 cloves garlic, (peeled)
1/2 cup olive oil, (plus extra just in case)
1 tablespoon lemon juice
3 tablespoons nutritional yeast
Sea salt and pepper, (to taste)

Instructions

Place all ingredients in a blender or food processor.
Pulse to combine until the mixture is ground well (you may need to add more olive oil to get the consistency you desire).
Serve immediately with a sandwich or pasta, or store in an airtight container in refrigerator for up to 1 week or in freezer for up to 6 months.

Bon appétit!

Shikha

Shikha, creator of Veggiecurean, develops accessible vegetarian and vegan recipes with global influences. With training from the Institute for Integrative Nutrition and culinary schools, she combines technical expertise with practical plant-based cooking. Every recipe is thoroughly tested in her home kitchen to ensure success for home cooks.

Nutrition Disclaimer

Nutrition information is an estimate provided as a courtesy and may vary depending on ingredients used. This content is not intended as medical or dietary advice.