This Easy Vegan Pesto is quick to make and so delicious! You’ll love the taste of fresh basil and garlic in this oil-free sauce.
Summer is winding down, but my garden is at its height. My basil plant is so big! And what better way to use is than to make pesto.
Pesto is one of my favorite sauces to put on pasta. Not only is it easy to make, but it is full of leafy green nutrition. It’s a good source of Vitamin A, vitamin K, zinc, calcium, magnesium, potassium and dietary fiber. Basil also has powerful antioxidants, and it is known to be anti-inflammatory. Most pesto sauces are full of oil. But not this one!
How Do You Make This Easy Vegan Pesto?
This recipe couldn’t be easier. Simply place all the ingredients in a food processor, and process on high speed until your desired consistency is achieved. I love my KitchenAid Food Processor, but any food processor should work. You can add a bit more water a tablespoon at a time, if necessary.
This recipe makes enough pesto for about 12 ounces of pasta. You can use any type of pasta you want – enriched, whole wheat, or gluten free. I love how the all the nooks and crannies of this interestingly shaped pasta holds the pesto!
This pesto is so tasty and versatile. Some other ways to enjoy it are as a spread for sandwiches, as a pizza sauce, thinned down and used as a bowl sauce, added to salad dressings, and as a topping for vegetables.
It would also be absolutely delicious with my fresh vegan pasta!
Give this pesto a try, and let me know in the comments how you decided to use it.
Here are some other great sauces and dressings:
Easy Vegan Pesto
- Food Processor
- 2 packed cups fresh basil
- 1 packed cups spinach
- ½ cup raw cashews
- 1/3 cup nutritional yeast
- 3 tablespoons water
- 1 tablespoons lemon juice
- 4 cloves garlic
- ¼ teaspoon salt
- ¼ tsp pepper
- Place all ingredients in a food processor and process until desired consistency is achieved.
- Add more water a tablespoon at a time, if necessary.
Nutrition calculations are approximate.