Whether you’re craving a quick weeknight dinner, a fresh seasonal dish, or a comforting meal, pesto is your go-to flavor booster. And yes, it can be totally creamy and vegan! We’ve gathered 18 irresistible recipes that prove plant-based pesto is anything but boring. Get ready to find your new favorite—keep reading to discover pesto perfection for every occasion.
Classic Basil Vegan Pesto
Sometimes you just need that fresh, herby punch to brighten up your meals. This classic basil vegan pesto comes together in minutes and delivers all the flavor without any dairy. You’ll love how versatile it is for pasta, sandwiches, or as a dip.
Ingredients
- 2 cups fresh basil leaves, packed (stems removed for smoother texture)
- 1/2 cup raw pine nuts (toast them first for deeper flavor)
- 3 garlic cloves (reduce to 2 if you prefer milder garlic)
- 1/2 cup extra virgin olive oil (or any neutral oil)
- 3 tbsp nutritional yeast (for cheesy flavor without dairy)
- 1 tbsp lemon juice (freshly squeezed works best)
- 1/2 tsp sea salt (adjust to taste)
- 1/4 tsp black pepper (freshly ground preferred)
Instructions
- Place a small skillet over medium heat and add the pine nuts.
- Toast the pine nuts for 3-4 minutes, stirring frequently, until they turn golden brown and become fragrant.
- Transfer the toasted pine nuts to a food processor or high-speed blender.
- Add the fresh basil leaves, garlic cloves, nutritional yeast, lemon juice, sea salt, and black pepper to the processor.
- Pulse the ingredients 5-6 times until they are roughly chopped and combined.
- Turn the food processor to low speed and slowly drizzle in the olive oil through the feed tube while it’s running.
- Continue blending for 30-45 seconds until the pesto reaches your desired consistency, scraping down the sides once if needed.
- Taste the pesto and adjust seasoning with more salt or lemon juice if desired.
This pesto has a beautifully creamy texture with bright, herbaceous notes from the basil and a nutty depth from the toasted pine nuts. Try tossing it with hot pasta right after cooking so the warmth releases all the aromatic oils. It also makes an incredible spread for veggie sandwiches or a vibrant topping for roasted vegetables.
Sun-Dried Tomato Vegan Pesto
Remember that jar of sun-dried tomatoes sitting in your pantry? They’re about to become the star of your next pasta night. This vegan pesto comes together in minutes but tastes like you spent hours perfecting it—perfect for busy weeknights when you want something special without the fuss.
Ingredients
– 1 cup sun-dried tomatoes in oil, drained (reserve 2 tbsp oil for blending)
– 1/2 cup raw walnuts (toasting optional for deeper flavor)
– 1/3 cup nutritional yeast (adds cheesy flavor)
– 2 garlic cloves, peeled (reduce to 1 if sensitive to raw garlic)
– 1/4 cup fresh basil leaves (packed tightly)
– 3 tbsp lemon juice (freshly squeezed for brightest flavor)
– 1/4 tsp salt (fine sea salt dissolves best)
– 1/4 cup olive oil (or any neutral oil)
– 2-4 tbsp reserved sun-dried tomato oil (adjust for desired consistency)
Instructions
1. Place walnuts in a dry skillet over medium heat for 3-5 minutes, shaking pan frequently until lightly toasted and fragrant.
2. Combine toasted walnuts, drained sun-dried tomatoes, nutritional yeast, garlic cloves, basil leaves, lemon juice, and salt in food processor bowl.
3. Pulse ingredients 8-10 times until coarsely chopped, scraping down sides with spatula after first 5 pulses.
4. With food processor running on low speed, slowly drizzle in olive oil through feed tube over 15-20 seconds.
5. Continue processing while gradually adding 2 tablespoons reserved sun-dried tomato oil until pesto reaches your preferred consistency.
6. Stop processor and taste pesto, adding more salt or lemon juice if needed before final blend.
7. Process for additional 30 seconds until pesto is mostly smooth but still has some texture from walnut pieces.
The finished pesto should be thick but spreadable, with intense tomato flavor balanced by nutty walnuts and bright lemon. Try tossing it with zucchini noodles for a grain-free option, or spread it on toast topped with avocado slices for an easy lunch.
Spinach and Walnut Vegan Pesto
Now, let’s make a vibrant vegan pesto that’s perfect for pasta nights or as a flavorful spread. You’ll love how this spinach and walnut version comes together quickly with simple ingredients. It’s a fresh twist on traditional pesto that packs both flavor and nutrients.
Ingredients
- 3 cups fresh spinach, packed (baby spinach works best)
- 1/2 cup raw walnuts (toast them first for deeper flavor)
- 2 garlic cloves (reduce to 1 if sensitive to raw garlic)
- 1/4 cup nutritional yeast (gives that cheesy flavor)
- 1/3 cup extra virgin olive oil (or any neutral oil)
- 2 tablespoons lemon juice (freshly squeezed tastes brightest)
- 1/2 teaspoon salt (fine sea salt dissolves best)
- 1/4 teaspoon black pepper (freshly cracked preferred)
Instructions
- Preheat your oven to 350°F.
- Spread walnuts in a single layer on a baking sheet.
- Toast walnuts for 8-10 minutes until fragrant and lightly golden.
- Let walnuts cool completely before using (this prevents the pesto from becoming bitter).
- Wash spinach thoroughly and pat completely dry with paper towels.
- Peel garlic cloves and roughly chop them.
- Combine cooled walnuts, spinach, garlic, nutritional yeast, salt, and pepper in a food processor.
- Pulse the mixture 5-6 times until coarsely chopped.
- Scrape down the sides of the food processor bowl with a spatula.
- With the food processor running, slowly drizzle in olive oil through the feed tube.
- Continue processing for 30-45 seconds until the pesto reaches your desired consistency.
- Add lemon juice and pulse 2-3 times to incorporate.
- Taste and adjust seasoning if needed.
Deliciously creamy with a bright, earthy flavor from the spinach and toasty walnuts. This pesto stays vibrant green when tossed with hot pasta immediately. Try it as a sandwich spread or mixed into grain bowls for an extra flavor boost.
Avocado Cilantro Vegan Pesto
You know how sometimes you want that fresh pesto flavor but don’t want to turn on the stove or deal with cheese? Yeah, this vibrant avocado cilantro version is about to become your new go-to for quick, healthy meals.
Ingredients
- 2 ripe avocados, pitted and scooped (choose ones that yield slightly to gentle pressure)
- 2 cups fresh cilantro leaves and tender stems, packed
- 1/2 cup raw pepitas
- 3 cloves garlic, peeled
- 1/4 cup fresh lime juice (about 2-3 limes)
- 1/3 cup extra virgin olive oil (or avocado oil for milder flavor)
- 1/2 tsp sea salt
- 1/4 tsp black pepper, freshly ground
- 2-3 tbsp water, as needed for consistency
Instructions
- Toast the pepitas in a dry skillet over medium heat for 3-4 minutes, shaking frequently until they pop and turn golden.
- Combine toasted pepitas, garlic cloves, and cilantro in your food processor bowl.
- Pulse 8-10 times until ingredients are roughly chopped but not pureed.
- Add pitted avocado flesh, lime juice, olive oil, salt, and pepper to the processor.
- Process continuously for 45-60 seconds until the mixture becomes smooth and creamy.
- Check consistency by dipping a spoon into the pesto—it should coat the back evenly.
- Add water 1 tablespoon at a time if the pesto seems too thick, processing for 15 seconds after each addition.
- Taste and adjust seasoning with more salt or lime juice if desired.
- Transfer immediately to an airtight container, pressing plastic wrap directly onto the surface to prevent browning.
But the best part is how this pesto transforms simple dishes. Its creamy texture clings perfectly to pasta while the bright cilantro and lime cut through the richness of the avocado. Try it smeared on toast with sliced radishes or as a vibrant sauce for grilled vegetables—it brings instant freshness to whatever you’re making.
Kale and Cashew Vegan Pesto
Sometimes you just need a pesto that’s fresh, vibrant, and completely plant-based. This kale and cashew version comes together in minutes and packs a serious flavor punch. You’ll love how it brightens up pasta, toast, or even roasted veggies.
Ingredients
– 2 cups fresh kale, stems removed (packed tightly)
– 1/2 cup raw cashews (toasted for deeper flavor)
– 1/3 cup extra virgin olive oil (or any neutral oil)
– 2 tbsp lemon juice (freshly squeezed)
– 1 garlic clove (minced, or 1/2 tsp garlic powder)
– 1/4 tsp salt (adjust to taste)
– 1/8 tsp black pepper (freshly ground)
Instructions
1. Preheat your oven to 350°F.
2. Spread the raw cashews in a single layer on a baking sheet.
3. Toast the cashews in the oven for 8–10 minutes, until lightly golden and fragrant.
4. Remove the cashews from the oven and let them cool completely.
5. Wash the kale leaves thoroughly and pat them completely dry with a clean towel.
6. Remove the tough stems from the kale by tearing the leaves away from the center rib.
7. Pack the kale leaves tightly into a measuring cup until you have 2 cups.
8. Peel and mince 1 garlic clove.
9. Juice 1 lemon until you have 2 tablespoons of fresh lemon juice.
10. Combine the toasted cashews, packed kale, minced garlic, lemon juice, salt, and black pepper in a food processor.
11. Pulse the mixture 5–7 times until roughly chopped.
12. Scrape down the sides of the food processor bowl with a spatula to ensure even blending.
13. With the food processor running on low, slowly drizzle in the olive oil through the feed tube.
14. Continue blending for 1–2 minutes until the pesto is mostly smooth but still has some texture.
15. Taste the pesto and adjust salt or lemon juice if needed.
Fresh and herby, this pesto has a creamy texture from the cashews and a bright kick from the lemon. Try swirling it into warm pasta or spreading it on crusty bread for a quick snack.
Artichoke and Lemon Vegan Pesto
Remember that jar of pesto sitting in your fridge? This homemade vegan version will make you forget all about it. Ready for a bright, herby sauce that comes together in minutes? You’ve found your new go-to.
Ingredients
– 1 cup raw cashews (soaked for creaminess)
– 1 (14 oz) can artichoke hearts, drained
– 1/2 cup fresh basil leaves (packed tightly)
– 1/4 cup olive oil (or any neutral oil)
– 3 tbsp lemon juice (freshly squeezed)
– 2 garlic cloves (minced)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
Instructions
1. Soak 1 cup raw cashews in hot water for 15 minutes to soften them for blending.
2. Drain the soaked cashews thoroughly using a colander.
3. Drain 1 (14 oz) can artichoke hearts and pat them dry with paper towels to remove excess moisture.
4. Add the drained cashews and artichoke hearts to a food processor.
5. Measure 1/2 cup fresh basil leaves, packing them tightly into the measuring cup.
6. Add the basil leaves to the food processor.
7. Pour 1/4 cup olive oil into the food processor.
8. Squeeze 3 tbsp fresh lemon juice directly into the mixture.
9. Mince 2 garlic cloves and add them to the processor.
10. Sprinkle 1/2 tsp salt and 1/4 tsp black pepper over the ingredients.
11. Secure the lid on the food processor and pulse for 30 seconds until roughly combined.
12. Scrape down the sides of the bowl with a spatula to ensure even blending.
13. Process for 1-2 minutes until the pesto reaches a smooth, spreadable consistency.
14. Taste the pesto and adjust seasoning with more salt if desired.
Fresh from the food processor, this pesto has a creamy texture with little bites from the artichokes. The lemon really shines through, cutting through the richness beautifully. Try tossing it with zucchini noodles or spreading it on crusty bread for a quick appetizer.
Parsley and Almond Vegan Pesto
Diving into homemade pesto doesn’t have to mean breaking out the parmesan. This parsley and almond version is fresh, nutty, and completely vegan—perfect for tossing with pasta, spreading on sandwiches, or just eating by the spoonful when no one’s looking.
Ingredients
- 2 cups fresh flat-leaf parsley, packed (stems are fine for more flavor)
- 1/2 cup raw almonds (toasted adds deeper flavor)
- 1/3 cup extra virgin olive oil (or any neutral oil)
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 2 garlic cloves (roast for milder flavor)
- 1/2 tsp sea salt (adjust to taste)
- 1/4 tsp black pepper (freshly cracked is best)
Instructions
- Preheat your oven to 350°F and spread the almonds in a single layer on a baking sheet.
- Toast almonds for 8-10 minutes until fragrant and lightly golden, shaking the pan halfway through for even browning.
- Let almonds cool completely on the baking sheet—this prevents them from steaming and getting soggy when blended.
- Combine toasted almonds, parsley, garlic, lemon juice, salt, and pepper in a food processor.
- Pulse 10-12 times until ingredients are roughly chopped and combined.
- With the food processor running on low, slowly drizzle in olive oil through the feed tube over 15-20 seconds.
- Stop and scrape down the sides with a spatula to ensure everything is evenly incorporated.
- Process for another 10-15 seconds until the pesto reaches your desired consistency—slightly chunky or completely smooth.
Hearty and herbaceous, this pesto has a bright green color and slightly coarse texture from the almonds. The lemon juice keeps it fresh while the toasted nuts add a cozy depth. Try swirling it into lentil soup or using it as a vibrant base for grain bowls.
Zucchini and Pumpkin Seed Vegan Pesto
Haven’t you been searching for that perfect pesto that’s both delicious and vegan-friendly? This zucchini and pumpkin seed version comes together in minutes and uses ingredients you might already have on hand. It’s so versatile you’ll want to put it on everything from pasta to toast.
Ingredients
– 2 medium zucchinis, chopped (about 2 cups)
– 1/2 cup raw pumpkin seeds
– 3 cloves garlic, peeled
– 1/2 cup fresh basil leaves, packed
– 1/4 cup olive oil (or any neutral oil)
– 2 tablespoons lemon juice, freshly squeezed
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Place the raw pumpkin seeds in a dry skillet over medium heat.
2. Toast the pumpkin seeds for 3-4 minutes, shaking the pan frequently until they become fragrant and start to pop lightly.
3. Transfer the toasted pumpkin seeds to a food processor and let them cool for 2 minutes.
4. Add the chopped zucchini, peeled garlic cloves, and packed basil leaves to the food processor.
5. Pulse the mixture 8-10 times until the ingredients are roughly chopped but not pureed.
6. Scrape down the sides of the food processor bowl with a spatula to ensure even mixing.
7. With the food processor running on low speed, slowly drizzle in the olive oil through the feed tube.
8. Add the freshly squeezed lemon juice, salt, and black pepper to the mixture.
9. Process for 30-45 seconds until the pesto reaches your desired consistency, scraping down the sides once more if needed.
10. Taste the pesto and adjust seasoning if necessary before transferring to a storage container.
Outstandingly creamy with a nutty flavor from the toasted pumpkin seeds, this pesto has a bright freshness from the lemon and basil. The zucchini adds wonderful body without making it heavy. Try tossing it with warm pasta, spreading it on crusty bread, or using it as a vibrant sauce for grilled vegetables.
Mint and Pea Vegan Pesto
Kind of amazing how a few simple ingredients can transform into something so vibrant and delicious, right? You’re going to love this mint and pea vegan pesto—it’s fresh, creamy, and perfect for those nights when you want something impressive but effortless. Let’s get blending!
Ingredients
- 2 cups frozen peas, thawed (no need to cook them first)
- 1 cup fresh mint leaves, packed (stems removed for smoother texture)
- 1/2 cup raw cashews (soaked for 2 hours if you don’t have a high-speed blender)
- 1/4 cup extra virgin olive oil (or any neutral oil)
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 2 garlic cloves, peeled (reduce to 1 if sensitive to raw garlic)
- 1/2 tsp sea salt (adjust to taste)
- 1/4 tsp black pepper, freshly ground
- 3-4 tbsp water, as needed (for desired consistency)
Instructions
- Add the thawed peas, mint leaves, cashews, olive oil, lemon juice, garlic cloves, sea salt, and black pepper to a high-speed blender or food processor.
- Blend on medium speed for 30 seconds, stopping to scrape down the sides with a spatula to ensure everything is incorporated evenly.
- Check the consistency; if it’s too thick, add 1 tablespoon of water at a time while blending on low until it reaches a smooth, spreadable texture.
- Taste and adjust seasoning, adding more salt or lemon juice if desired—remember, flavors will meld as it sits.
- Transfer the pesto to an airtight container and refrigerate for at least 15 minutes to let the flavors develop fully.
Fresh and vibrant, this pesto has a creamy texture from the cashews and a bright pop from the peas and mint. For a fun twist, swirl it into warm pasta or use it as a zesty spread on veggie sandwiches—it’s seriously versatile!
Beetroot and Walnut Vegan Pesto
Zesty and vibrant, this beetroot and walnut vegan pesto will transform your pasta nights. You get that beautiful pink color and earthy sweetness from roasted beets, balanced by rich walnuts and fresh basil. It’s surprisingly simple to whip up and tastes way more impressive than the effort required.
Ingredients
- 2 medium beetroots, roasted and peeled (about 1 cup chopped)
- 1/2 cup raw walnuts
- 1/3 cup extra virgin olive oil (or any neutral oil)
- 1/4 cup nutritional yeast (for cheesy flavor)
- 2 cloves garlic, peeled
- 1/2 cup fresh basil leaves, packed
- 2 tbsp lemon juice (freshly squeezed)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F and wrap the beetroots in aluminum foil.
- Roast the wrapped beetroots for 45-60 minutes until a knife slides in easily.
- Let the beetroots cool completely, then peel off the skins and chop them into chunks. Tip: Wear gloves to prevent staining your hands.
- Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, shaking often, until fragrant and lightly golden.
- Combine the chopped beetroots, toasted walnuts, olive oil, nutritional yeast, garlic, basil, lemon juice, salt, and pepper in a food processor.
- Pulse the mixture for 10-15 seconds, then scrape down the sides with a spatula. Tip: Scraping ensures everything gets evenly blended.
- Process continuously for 1-2 minutes until the pesto is smooth and creamy. Tip: If it’s too thick, add another tablespoon of olive oil while processing.
- Taste and adjust seasoning if needed, then transfer to a jar or bowl.
Luxuriously creamy with a vibrant pink hue, this pesto has an earthy sweetness from the beets and a satisfying crunch from the walnuts. Try it swirled through warm pasta, spread on crusty bread, or as a colorful dip for fresh veggies. It’s so versatile you’ll want to make a double batch!
Cilantro Lime Vegan Pesto
Diving into pesto but keeping it vegan? This cilantro lime version is your new go-to for bright, herby flavor without any dairy. You’ll love how quickly it comes together and how versatile it is for everything from pasta to tacos. Seriously, it’s a game-changer for busy weeknights.
Ingredients
– 2 cups fresh cilantro leaves and tender stems, packed (stems add extra flavor)
– 1/2 cup raw pepitas (or substitute pine nuts for a classic twist)
– 1/3 cup extra virgin olive oil (or any neutral oil if preferred)
– 3 tbsp fresh lime juice (about 2 limes, adjust for more tang)
– 2 garlic cloves, peeled (reduce to 1 if sensitive to raw garlic)
– 1/2 tsp sea salt (fine grain blends best)
– 1/4 tsp black pepper (freshly cracked for best flavor)
Instructions
1. Place the pepitas in a dry skillet over medium heat and toast for 3–4 minutes, shaking the pan frequently, until they are lightly golden and fragrant.
2. Transfer the toasted pepitas to a food processor or high-speed blender immediately to prevent burning.
3. Add the fresh cilantro leaves and tender stems, peeled garlic cloves, lime juice, sea salt, and black pepper to the processor.
4. Pulse the mixture 5–6 times in 1-second bursts to roughly chop the ingredients and prevent over-processing.
5. With the processor running on low speed, slowly drizzle in the olive oil through the feed tube over 15–20 seconds until the pesto emulsifies.
6. Stop and scrape down the sides of the bowl with a spatula to ensure all ingredients are fully incorporated.
7. Pulse again 2–3 times to achieve your desired consistency—smooth for sauces or slightly chunky for spreads.
You’ll notice this pesto has a vibrant green color and a zesty kick from the lime. Try tossing it with zucchini noodles for a light meal or spreading it on toasted bread topped with sliced avocado—it’s seriously fresh and satisfying.
Broccoli and Hemp Seed Vegan Pesto
Broccoli and hemp seeds might sound like an unusual pesto pairing, but trust me—this vibrant green sauce is about to become your new kitchen staple. It’s creamy, nutty, and packed with plant-based goodness, perfect for tossing with pasta, spreading on toast, or drizzling over roasted veggies. You’ll love how easy it is to whip up in just minutes!
Ingredients
– 2 cups fresh broccoli florets (steamed until tender)
– 1/2 cup hemp seeds (for a nut-free, protein-rich base)
– 1/3 cup extra-virgin olive oil (or any neutral oil, adjust for creaminess)
– 2 cloves garlic (minced, add more for extra kick)
– 1/4 cup fresh lemon juice (about 1 large lemon, brightens the flavor)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground for best flavor)
Instructions
1. Steam the broccoli florets in a steamer basket over boiling water for 5–7 minutes, until bright green and fork-tender. Tip: Don’t overcook—this keeps the pesto vibrant and avoids mushiness.
2. Drain the broccoli thoroughly and let it cool for 2–3 minutes to prevent the pesto from becoming watery.
3. Combine the steamed broccoli, hemp seeds, minced garlic, lemon juice, salt, and black pepper in a food processor.
4. Pulse the mixture 5–6 times until roughly chopped, scraping down the sides with a spatula if needed. Tip: Pulse first for texture control—over-blending can make it too smooth.
5. With the food processor running on low, slowly drizzle in the olive oil through the feed tube over 30 seconds until the pesto is creamy and well-combined. Tip: Stream the oil gradually for a perfectly emulsified, non-separated sauce.
6. Taste and adjust seasoning, adding more salt or lemon juice if desired, then transfer to a jar or bowl.
Zesty and velvety, this pesto clings beautifully to pasta with a subtle crunch from hemp seeds. Try swirling it into grain bowls or as a dip for crusty bread—it’s so versatile, you’ll want to double the batch!
Carrot Top and Pine Nut Vegan Pesto
Craving something fresh and different? You know how those carrot tops usually get tossed? Well, let’s change that. This vibrant pesto turns them into a zesty, nutty sauce that’s perfect for pasta, sandwiches, or as a dip.
Ingredients
- 2 cups packed carrot tops, stems removed (use only the tender leaves)
- 1/2 cup pine nuts (toast them first for deeper flavor)
- 1/2 cup extra virgin olive oil (or any neutral oil if preferred)
- 3 cloves garlic, peeled (reduce to 2 if sensitive to sharpness)
- 1/4 cup nutritional yeast (for cheesy flavor, or sub with vegan parmesan)
- 2 tbsp lemon juice (freshly squeezed works best)
- 1/2 tsp salt (adjust to taste after blending)
- 1/4 tsp black pepper (freshly cracked adds more aroma)
Instructions
- Place a small skillet over medium heat and add the pine nuts.
- Toast the pine nuts for 3–4 minutes, shaking the pan often, until they turn golden brown and fragrant.
- Transfer the toasted pine nuts to a plate to cool completely, which prevents them from turning oily in the blender.
- Wash the carrot tops thoroughly under cold running water to remove any dirt.
- Pat the carrot tops completely dry with a clean kitchen towel or paper towels to help the pesto emulsify better.
- Combine the carrot tops, cooled pine nuts, garlic, nutritional yeast, lemon juice, salt, and pepper in a food processor.
- Pulse the mixture 5–6 times until the ingredients are roughly chopped and combined.
- With the food processor running on low, slowly drizzle in the olive oil through the feed tube over 20–30 seconds until the pesto is smooth but still slightly textured.
- Scrape down the sides of the bowl with a spatula to incorporate any unblended bits.
- Taste the pesto and adjust salt or lemon juice if needed, then transfer to an airtight container.
Unbelievably fresh and herbaceous, this pesto has a slightly earthy bite from the carrot tops balanced by the buttery pine nuts. Toss it with hot spaghetti for a quick dinner, or spread it on crusty bread with sliced tomatoes for a vibrant lunch. It also makes a great marinade for grilled vegetables—just thin it out with a little more oil.
Garlic Scape Vegan Pesto
Let’s be real—you’ve probably seen those curly green garlic scapes at the farmers market and wondered what to do with them. Well, wonder no more, because this vibrant vegan pesto is your answer. It’s fresh, herby, and comes together in minutes.
Ingredients
- 1 cup chopped garlic scapes, tough ends trimmed
- 1/2 cup raw walnuts (or pine nuts for a classic twist)
- 1/2 cup extra-virgin olive oil, plus more if needed
- 1/4 cup nutritional yeast (for cheesy flavor)
- 2 tbsp fresh lemon juice
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper
Instructions
- Roughly chop the garlic scapes into 1-inch pieces to make blending easier.
- Toast the walnuts in a dry skillet over medium heat for 3–4 minutes, shaking the pan often, until fragrant and lightly golden.
- Let the walnuts cool for 2 minutes to prevent overheating your blender.
- Combine the garlic scapes, toasted walnuts, nutritional yeast, lemon juice, salt, and pepper in a high-speed blender or food processor.
- Pulse 5–6 times to break down the ingredients before adding oil.
- With the blender running on low, slowly drizzle in the 1/2 cup olive oil through the feed tube until the pesto is mostly smooth but still has some texture.
- Scrape down the sides of the blender with a spatula to incorporate any unblended bits.
- Blend again for 10–15 seconds until the pesto reaches your desired consistency—thick but spreadable.
- Taste and adjust salt or lemon juice if needed, remembering flavors will meld as it sits.
- Transfer the pesto to an airtight container and refrigerate for up to 5 days, or freeze for longer storage.
Vibrant and garlicky with a subtle kick, this pesto has a coarse, spreadable texture that clings beautifully to pasta or crusty bread. Try swirling it into risotto, spreading it on grilled veggie sandwiches, or thinning it with a little extra olive oil for a zesty salad dressing. It’s the kind of versatile condiment you’ll want to keep stocked all season long.
Edamame and Miso Vegan Pesto
Edamame and miso come together in this vibrant vegan pesto that’s packed with umami flavor. You’ll love how quickly it comes together, and it’s perfect for pasta nights, grain bowls, or as a flavorful spread. This twist on traditional pesto keeps things fresh and plant-based while delivering that satisfying savory punch.
Ingredients
– 2 cups shelled edamame, thawed if frozen (frozen works great here)
– 1/4 cup white miso paste (adjust for salt preference)
– 1/3 cup olive oil (or any neutral oil)
– 1/4 cup fresh lemon juice (about 1 large lemon)
– 2 garlic cloves, peeled
– 1/4 cup nutritional yeast (for cheesy flavor)
– 1/4 cup water (adjust for desired consistency)
– 1/4 teaspoon black pepper (freshly ground preferred)
Instructions
1. Combine edamame, miso paste, olive oil, lemon juice, garlic cloves, nutritional yeast, and black pepper in a food processor bowl.
2. Pulse the mixture 5-6 times until ingredients are roughly chopped and combined.
3. Scrape down the sides of the food processor bowl with a spatula to ensure even mixing.
4. With the food processor running on low speed, slowly stream in the 1/4 cup of water through the feed tube.
5. Continue processing for 45-60 seconds until the pesto reaches your preferred consistency, scraping down sides halfway through.
6. Taste the pesto and adjust seasoning if needed, adding more water if you prefer a thinner texture.
7. Transfer the finished pesto to an airtight container, pressing plastic wrap directly onto the surface to prevent browning.
8. Refrigerate the pesto for at least 30 minutes before serving to allow flavors to meld. Makes a wonderfully creamy, savory pesto that clings beautifully to pasta. Try tossing it with soba noodles or using it as a flavorful base for grain bowls – the edamame adds satisfying texture while the miso brings deep umami notes that make this pesto truly special.
Spicy Arugula and Pistachio Vegan Pesto
Brace yourself for a pesto that’s about to become your new obsession. This spicy arugula and pistachio version brings that perfect peppery kick you’ve been craving, and the best part? It comes together in just minutes. You’re going to want to put this vibrant green goodness on everything from pasta to toast.
Ingredients
– 4 cups fresh arugula, packed (makes it extra peppery)
– 1/2 cup shelled pistachios (raw or roasted both work)
– 1/3 cup olive oil (or avocado oil for different flavor)
– 2 cloves garlic (add more if you love garlic)
– 1 tbsp lemon juice (fresh squeezed tastes brightest)
– 1/2 tsp red pepper flakes (adjust for your heat preference)
– 1/2 tsp salt (start with this, add more later)
Instructions
1. Toast the pistachios in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden.
2. Let the toasted pistachios cool completely before blending to prevent steaming.
3. Combine cooled pistachios, arugula, garlic, lemon juice, red pepper flakes, and salt in a food processor.
4. Pulse the mixture 5-6 times until roughly chopped, scraping down the sides with a spatula.
5. With the food processor running on low speed, slowly drizzle in the olive oil through the feed tube.
6. Process for 30-45 seconds until the pesto reaches your desired consistency, stopping to scrape sides.
7. Taste the pesto and adjust seasoning if needed, adding more salt or lemon juice.
My favorite thing about this pesto is how the peppery arugula plays against the creamy pistachios and spicy kick. The texture stays slightly chunky, giving it that homemade feel you just can’t buy. Try tossing it with roasted vegetables or spreading it thick on a veggie sandwich for an instant flavor upgrade.
Summary
Perfectly versatile and delicious, these 18 creamy vegan pesto recipes prove plant-based eating is anything but boring. Whether you’re cooking for a weeknight dinner or a special gathering, there’s a pesto here to delight every palate. We’d love to hear which recipes become your favorites—drop us a comment below and share your pesto creations on Pinterest!
