This simple vegan pesto is made from a base of fresh basil and cashews. It only requires 6 ingredients, is fresh and zesty, yet rich. It is so versatile and can be eaten alone as a dip, a topping for roast vegetables, a spread in sandwiches or stirred through pasta. Ready in 5 minutes.
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Why You’ll Love This Recipe
Quick and Easy: Ready in just 5 minutes with a handful of ingredients.
Versatile: Perfect as a dip, spread, topping, or pasta sauce.
Fresh and Flavorful: The combination of basil and cashews creates a fresh, rich taste.
Vegan-Friendly: There is so much flavor and richness to this pesto that you truly won’t miss the cheese. The savory and tangy combination of lemon and garlic, plus the fragrant fresh basil and rich olive oil are the perfect combination of flavors.
Ingredients
One of the best parts about this pesto is that it only requires 6 ingredients, and none of them involve a trip to the health food aisle. It’s a combination of widely available fresh ingredients and pantry essentials that taste so good.
You’ll find all the ingredients and exact measurements in the recipe card at the bottom of this post, but for your convenience, here is a shopping list:
- Fresh basil leaves
- Garlic cloves
- Extra virgin olive oil
- Raw cashews
- Salt
- Lemon
How to Make Vegan Pesto in 5 Minutes
Even if you have no cooking experience, this vegan pesto is so simple, I guarantee you can make this recipe.
Step One. Add all the ingredients into your food processor or blender.
Step Two: Pulse or blend on high speed for no more than 30 seconds until the pesto reaches a sauce-like consistency. Some small chunks are okay.
Step Three: Stop blending as soon as the pesto is combined and smooth enough for your liking. Transfer the pesto to a jar and enjoy!
Vegan Pesto Recipe Variations
There are lots of ways to enjoy pesto! Pesto is effectively just a chunky, rich olive-oil based sauce, so the sky is the limit in terms of flavors and ingredient combinations. Here are some other ingredients and recipes to try:
- Nut-Free Option: Replace cashews with sunflower seeds or pumpkin seeds for a nut-free version.
- Spinach Pesto: Swap half of the basil with fresh spinach leaves to add extra nutrients and a less fragrant (but still delicious) flavor.
- Different Nuts: Experiment with different nuts like almonds, walnuts, or pine nuts to create unique flavor profiles.
- Herb Mix: Combine basil with other herbs like parsley, cilantro, or mint for a more complex and aromatic pesto.
- No Garlic: The raw garlic in this recipe is quite pungent, so if you are sensitive to it, you can omit it or replace it with roasted garlic.
- Cheesy Flavor: Add nutritional yeast for a cheesy, umami flavor without the dairy.
- Spicy Pesto: Include a pinch of red pepper flakes or a small piece of fresh chili to give your pesto a spicy kick.
- Capers: Mix in a tablespoon of capers for a briny, tangy twist that complements the basil. If you like this flavor profile, then you should also try my Kale Tapenade recipe with capers and green olives.
- Sundried Tomato Pesto: Replace half of the basil with sundried tomatoes for a rich, savory variation that’s perfect for pasta or sandwiches.
- Roasted Capsicum (Bell Pepper) Pesto: Substitute half of the basil with roasted red capsicum (bell peppers) for a sweet and smoky flavor.
How to Use Vegan Pesto
You’ll never have to think too hard about how to use up this vegan pesto. It’s one of my tried-and-true condiments I make regularly. I have included it in lots of my recipes because it’s such an easy way to boost the flavors of a savory meal. It just adds a real oomph and takes a dish from good to great. I first made this recipe to make my Tomato & Pesto Puff Pastry Tarts, but I’ve also served it on my mild Yellow Split Pea Soup (the color combination looks so pretty), Creamy Pumpkin Pasta, and my Pumpkin & White Wine Risotto.
Here are some more ideas on how to use your vegan pesto:
- Pasta Sauce: Toss your favorite pasta with vegan pesto for a quick, flavorful meal. Add cherry tomatoes, olives, or roasted vegetables for extra texture and taste.
- Sandwich Spread: Spread it on sandwiches or wraps to add a burst of flavor. It pairs well with grilled vegetables, tofu, or plant-based deli slices.
- Dip: Serve it as a dip with fresh veggies, breadsticks, or crackers. It’s a great appetizer for gatherings or a healthy snack option.
- Pizza Topping: Use it as a base sauce for pizza instead of traditional tomato sauce. Top with your favorite veggies, vegan cheese, and bake until bubbly.
- Salad Dressing: Mix a spoonful of pesto with some vinegar or lemon juice to create a zesty salad dressing. Drizzle over greens, grains, or pasta salads.
- Roast Vegetables: Drizzle over roasted vegetables for a finishing touch. It complements the natural sweetness and adds depth to the dish.
- Baked Potatoes: Top baked or mashed potatoes with a dollop of pesto for a fresh and savory twist.
- Soup Garnish: Swirl a spoonful into soups like minestrone or tomato basil for added flavor and visual appeal.
- Stuffed Veggies: Mix with breadcrumbs or grains and use as a stuffing for mushrooms, bell peppers, or zucchini.
- Breakfast Boost: Add a spoonful to scrambled tofu, avocado toast, or breakfast bowls to start your day with extra flavor.
How to Store Pesto
Refrigerator: Store your vegan pesto in an airtight container in the refrigerator. It will stay fresh for up to one week.
Freezer: Pesto can be frozen for up to three months. The best way to do it is to spread the pesto over an ice cube tray. This way you can thaw small portions of cubes as you need them. This is a great storage option for small households.
Expert Tip
Preventing Oxidation: The vibrant green color of pesto can turn brown when stored due to exposure to air. It is still perfectly safe to eat, but doesn’t look quite as appetizing. To prevent the pesto from turning brown, pour a thin layer of olive oil on top before sealing the container. This helps maintain the vibrant green color by reducing exposure to air.
FAQs
Vegan pesto is typically made of fresh herbs (like basil), nuts or seeds (such as cashews, almonds, or sunflower seeds), garlic, olive oil, and an acid like lemon juice or vinegar. Some variations include nutritional yeast for a cheesy flavor or additional ingredients like spinach or capers.
Traditional pesto often contains Parmesan cheese, which is not vegan. Vegan pesto omits the cheese or uses a plant-based alternative like nutritional yeast.
I love cashews because they are creamy and mild in flavor, but yes they can also be substituted for another nut. Pine nuts, walnuts and blanched almonds would all work well.
Vegan pesto will stay fresh for up to one week when stored in an airtight container.
Exposure to air can cause browning. Pour a thin layer of olive oil on top before sealing the container to prevent this.
This vegan pesto is a versatile and delicious Italian-inspired addition to any meal. Use it with pasta, as a spread, on soups, or as a dip for a quick flavor boost. If you enjoy this recipe, please consider leaving a star rating and review below to share your experience with others. You are also welcome to tag me on Instagram (please do, seriously I love it) to show me how the recipe turned out – I am @glowdiaries___ and I will share it to my stories 🙂
5 Minute Vegan Pesto (Basil & Cashew)
Equipment
- Food processor or high-powered blender
Ingredients
Pesto
- 2 cups fresh basil leaves loosely packed
- 1 clove garlic peeled and roughly chopped
- 1/3 cup extra virgin olive oil
- 1/3 cup raw cashews
- 1/2 tsp salt
- 1 lemon juiced
Instructions
- Add all ingredients to a food processor or blender and pulse until just combined, with some small chunks of cashews remaining.
- Stop and scrape down the sides as needed. If the pesto is too thick, add an extra 1-2 tbsp olive oil to loosen and stir or pulse to combine. Be careful not over-blend as it can cause the olive oil to become bitter.
- Serve as a dip, spread, topping or pasta sauce.
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