This Simple Vegan Pesto is made with fresh basil, walnuts, garlic, lemon, and olive oil for a vibrant, dairy-free sauce. Perfect for tossing with pasta, spreading on sandwiches, or adding to roasted vegetables, this easy vegan pesto is a versatile and flavorful option for plant-based meals. It stores well in the refrigerator and can be frozen for convenient use in weeknight dinners and meal prep.

Table of Contents

Ingredients

2 oz fresh basil leaves (about 2 packed cups), large stems removed
2 tablespoons walnut halves or pieces
1 regular garlic clove, or 2 small cloves
Heaping 1/4 teaspoon salt
Juice of 1/2 lemon (you may not need all)
1/3 cup extra virgin olive oil

Instructions

Blend the Base:
Add the basil leaves to a food processor along with the walnuts, garlic, and salt. Pulse until everything is finely chopped, scraping down the sides as needed.
Add Lemon and Oil:
Add a small drizzle of lemon juice to brighten the flavor—avoid adding too much. With the food processor running, slowly stream in the olive oil. Stop halfway to scrape down the sides. Blend just until combined; over-processing can cause bitterness.
Adjust Seasoning:
Taste the pesto and adjust with extra salt or a touch more lemon juice if needed.
Store:
Transfer pesto to an airtight container and refrigerate for up to 5 days.
Freeze (Optional):
Freeze flat in a zip-top bag or spoon into a silicone ice cube tray. Once frozen, pop out the cubes and store in a freezer-safe bag. Use within 3 months. Frozen pesto cubes can be added directly to hot dishes.

Tips

Use fresh, vibrant basil for the best flavor.
Don’t over-blend; brief pulses help maintain bright color and prevent bitterness.
Start with a small amount of lemon juice — it should enhance the basil, not overpower it.
Toast the walnuts lightly for a deeper flavor.
For an extra-smooth pesto, chill the olive oil before blending.

Variations and Substitutions

Nuts: Substitute walnuts with pine nuts, almonds, pistachios, or sunflower seeds.
Greens: Replace part of the basil with spinach, kale, or arugula.
Garlic: Roast the garlic for a milder flavor.
Oil: Use avocado oil if you prefer an alternative to olive oil.
Herbs: Add parsley or mint for a fresh twist.

FAQs

Can I make this nut-free?
Yes, replace walnuts with sunflower seeds or pumpkin seeds.

Why did my pesto turn darker?
Over-blending or exposure to heat can darken the color. Keep ingredients cold and blend briefly.

Can I reduce the oil?
Yes, but the texture may become thicker. Add a splash of water if needed.

Serving Suggestions

Toss with pasta for a quick meal.
Spread on sandwiches, wraps, or toast.
Stir into soups for extra flavor.
Add to roasted vegetables or grain bowls.
Use as a dip for raw vegetables or crackers.

Why You’ll Love This Recipe

Fully vegan, dairy-free, and simple to prepare.
Fresh ingredients create vibrant flavor.
Freezer-friendly for easy meal prep.
Versatile — works with pasta, vegetables, salads, and more.