Vegan Besto Pesto

It just goes with everything. Get a jar in your life.

Serves how ever many you like

There’s something pretty satisfying about the deep green goodness of pesto. When you break it down into its component parts, it ticks all the right boxes. Tasty herb. Check. Lovely nuts. Check. Thick oil. Check. Garlic. Check. And everyone’s favourite – nutritional yeast.

Plus, you can adapt it so it works with pretty much anything you have laying around. If you don’t have all the basil, you can sub in some parsley or even spinach. Most nuts will taste okay, too. We’d recommend sticking to the three we outline, but who are we to tell you not to go off piste? It’s your life.

This vegan pesto recipe is designed to be light on the garlic and on the thick side so it spreads good on toast. If that’s not your vibe then you can always toss a few more cloves of garlic in, or add an extra 1/4 cup of olive oil to make it runnier.

Now pesto is good on lots of things, so don’t be scared to let your imagination run wild. Stirring it into pasta is the obvious option, but why not try spreading it onto some hot toast, adding it to some cooked beans and lentils, chucking it in a pan with hot potatoes, spreading it on tarts or pairing it with vegan gnocchi.

vegan pesto ingredients


100g basil, washed

2/3 cup of olive oil

4 tbsp nutritional yeast

2 cloves garlic, peeled

80g nuts of your choice (we’d recommend walnuts, almonds or pine nuts. Go crazy and mix ’em together.)

Salt and pepper, to taste

Getting it made and into your mouth

Put everything in your food processor.*

Blend it until it looks like pesto.

Stick your finger in and check it tastes good (please don’t blend your fingers).

Transfer your pesto into an airtight jar or container. It’ll keep in the fridge for a week.

*If you don’t have a food processor, then you’ve got some chopping to do. Chop the basil thinly. Then crush your nuts in a pestle and mortar before adding all the other ingredients in and working them together. Chunky is better anyway, so don’t stress it too much.

vegan pesto

Top tip

If you’re not going to use it all before it goes off then freeze it in individual portions so you can grab it out the freezer to answer your pesto needs as and when.

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