This simple vegan pesto is such a delicious staple to keep in the fridge! It’s filled with healthy fats, dairy-free “cheesy” flavor, and best of all- veggies!
I love throwing it together with this easy pasta salad during the week as a main dish or side dish. It has so much flavor, and is so quick to make.
Pesto is always a staple in our house. My husband loves it on toast or in sandwiches, so I decided it was time to make my own. Pesto is actually really easy to make, but I had to give it a little ‘something nutritious’ spin.
I took the typical ingredients you’d normally find in your store bought pesto, and made some substitutions to keep this one dairy-free!
The results? Super creamy, flavorful, extra green pesto.
When I don’t plan on prepping a protein for dinner, I love to use a bean-based pasta in this recipe for some added protein and fiber. You can use any pasta you like, and even leave out the added veggies to keep this a basic pesto pasta recipe!
What you’ll need for this simple vegan pesto:
- Basil
- Spinach
- Pine nuts
- Olive oil- grab some extra virgin olive oil for the best quality!
- Garlic
- Nutritional yeast- do not skip this! nutritional yeast is what contributes that “cheesy” flavor
- Lemon juice
- Sea salt
Sounds simple? Believe me when I tell you IT IS!
This pesto is definitely going to be on repeat in our house. I can already think of so many uses for it- like pesto pizza, pesto crusted salmon, and pesto roasted potatoes! YUM.
The possibilities are truly endless, and I can’t wait for you guys to try it out.
Other vegan dinner ideas you may like:
Crispy Walnut Lentil Tacos
Vegan Pumpkin Mac & Cheese
Vegan Lentil Meatballs
Vegan Pesto Pasta
Ingredients
- 12 oz pasta, I used whole wheat shells
- 2 large tomatoes, chopped
- 1 cup frozen peas
- 1/3 cup kalamata olives, chopped
Dairy-free Pesto
- 2 cups basil
- 1 cup spinach
- 1/2 cup pine nuts
- 1/3 cup olive oil
- 2 cloves of garlic
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- Pinch of sea salt
Directions
- Prepare the pasta as instructed on package. Pour the peas into the pot with the pasta to boil for the last 5 minutes of cooking. Drain both and place back into the pot.
- In a blender or food processor, blend together all of the pesto ingredients. For a creamier texture, add more olive oil by the tablespoon.
- Once fully blended, mix the pesto in with the pasta and peas. Pour in the tomatoes and olives and stir together.
- Top with crushed black pepper and fresh basil leaves!
- Leftover pesto will last in the fridge for up to 1 week, or freezer for up to 1 month.
Best pesto ever! So creamy and mild. Thank you!
So happy to hear that! Sharing another one today made with walnuts 🙂