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Vegan and Dairy-Free Pesto

This easy Vegan and Dairy-Free Pesto can be whipped up in a jiff and tastes just as good as the traditional version. It is nutty, bold, and exploding with flavor. 

  • Total Time: 5 minutes
  • Yield: 1 cup 1x


  • 2 1/2 cups packed fresh basil
  • 1/4 cup walnuts
  • 23 large garlic cloves
  • 1/2 lemon, juiced
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cracked black pepper
  • 2 tablespoons extra virgin olive oil*
  • 2 tablespoons water (plus more as needed)


  1. To a food processor, add the basil, walnuts, garlic, lemon juice, water, nutritional yeast, and salt/pepper. Process together and add olive oil a little at a time. Scrape down sides as needed. Check the consistency and add any additional water as needed. 
  2. Store leftovers covered in the refrigerator up to 1 week or in the freezer for 2 months. 
  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Category: Sauce
  • Cuisine: Italian
  • Diet: Gluten Free

Keywords: Pesto, Vegan, Dairy free, vegan pesto