Vegan Pesto

I have been wanting to make a home-made pesto sauce and I found this one that has no dairy so I’m going to attempt this will let you know the results.


  • 1/3 cup pine nuts
  • 2/3 cup olive oil
  • 5 cloves garlic
  • 1/3 cup nutritional yeast
  • 1 bunch fresh basil leaves
  • salt and pepper to taste


  1. Place the pine nuts in a skillet over medium heat, and cook, stirring constantly, until lightly toasted.
  2. Gradually mix the pine nuts, olive oil, garlic, nutritional yeast, and basil in a food processor, and process until smooth. Season with salt and pepper.

Another version with sun-dried tomatoes


  • 2 cups fresh basil leaves
  • 5 sun-dried tomatoes, softened
  • 3 cloves garlic, crushed
  • 1/4 teaspoon salt
  • 3 tablespoons toasted pine nuts
  • 1/4 cup olive oil


  1. Place basil, tomatoes, garlic, salt, and nuts in an electric food processor or blender. Puree. Add olive oil slowly, and blend slowly until the mixture is to your desired texture.

One thought on “Vegan Pesto

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s