This Vegan Pesto Sauce Recipe is easy and quick, and it’s wonderful on pasta, as a sandwich spread, and over toast too!

You’ll only need 5 ingredients to make this homemade pesto sauce, and you’ll have the option of making your own or buying vegan cheese. I have supplied you with a recipe for the vegan cheese as well.

I love this homemade pesto sauce on pasta, it’s got such a bright flavor. And doesn’t taste vegan at all.

Vegan Pesto Sauce

• Vegan Pesto Ingredients
• How to Make Vegan Pesto Sauce
• Vegan Pesto Sauce Recipe
• Nutrition in Plant Based Pesto

Vegan Pesto Ingredients

You can make your own Vegan Parmesan Cheese, or purchase some from the store. And any hard vegan cheese will work. So use what you have, or get your favorite.

Shopping List for Vegan Pesto:

• 1 cup fresh basil leaves
• 3 tablespoons olive oil
• 2 tablespoons pine nuts
• 1 garlic clove
• 1 tablespoon Homemade Vegan Parmesan Cheese (or store-bought)

How to Make Vegan Pesto Sauce

You can make this pesto sauce in a high-speed blender, or in a food processor.

And you can store it for later in the freezer too. I have supplied you with directions to do so.

How to Make Pesto Sauce Vegan:

1. Add the basil, olive oil, pine nuts, garlic, vegan parmesan cheese to a food processor or blender.
2. Blend until you reach desired consistency adding 1 teaspoon of water at a time to thin if needed.
3. Scrape down the sides as needed to get everything blended.
4. Move to a jar and store in the fridge, will hold for 5 days.
5. You can also freeze in ice cube molds, then move to a bag and keep in the freezer for up to a month.

Vegan Pesto Sauce Recipe

Over pasta, as a sandwich spread, and even mixed with cashew yogurt as a dip. You can use this vegan pesto sauce in countless ways!

Vegan Pesto Sauce

Audrey Johns

This vegan pesto sauce is easy and delicious! All you need is a food processor or a high speed blender to make it!

I used my homemade vegan parmesan cheese to make it, but you can get store-bought. Or use any hard vegan cheese in it's place.

Special Tip: You can freeze the pesto sauce, and I have given you directions on how to do so below.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 0 minutes mins

Total Time 5 minutes mins

Course sauce

Cuisine Italian

Servings 8 servings

Calories 68 kcal

Equipment

• Food Processor OR Blender

Ingredients

  

• 1 cup fresh basil leaves
• 3 tablespoons olive oil
• 2 tablespoons pine nuts
• 1 garlic clove
• 1 tablespoon Homemade Vegan Parmesan Cheese (or store-bought)

Instructions

 

• Add the basil, olive oil, pine nuts, garlic, vegan parmesan cheese to a food processor or blender.
• Blend until you reach desired consistency adding 1 teaspoon of water at a time to thin if needed.
• Scrape down the sides as needed to get everything blended.
• Move to a jar and store in the fridge, will hold for 5 days.
• You can also freeze in ice cube molds, then move to a bag and keep in the freezer for up to a month.

Keyword pesto sauce

Nutrition in Plant Based Pesto

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