Vegan Basil Pesto

By Sophia DeSantis, Reviewed by Anjali Shah on August 14, 2025

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When I want a sauce to mix into pasta and salad for a quick lunch or dinner, I always make this fragrant 5-minute Vegan Basil Pesto. It brings fresh flavor to any meal and is made with fresh basil, parmesan, and garlic.

Fork getting a bite of pesto covered fettuccini pasta from a grey bowl

When I need a quick dinner that I know my boys will eat, pasta is always the answer. The simple combination of pasta mixed with a sauce like vegetarian pesto pasta never fails. I always have a few jars of any pesto and marinara sauce stocked for those busy midweek dinners.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Easy Pasta Recipes!

📋 Recipe Card

And unlike my plant-based kale pesto, which is great for sneaking in extra greens, this is my classic, pure basil, nut-free version. It’s so versatile and full of flavor, I even use it as a pizza sauce or slather it on avocado toast. Yum!

👩🏽‍🍳 Why I Love This Recipe

Basil is such a fragrant herb that is typical in Mediterranean cuisine. Its fresh scent instantly whisks me away to that little cafe in Italy where I first fell in love with pesto sauce. It’s such a healthy, flavorsome sauce that transforms ordinary pasta into something super tasty, which is why I always have a jar on hand for those hectic evenings when I need to make dinner ASAP.

My vegan version is a bit different from traditional pesto recipes as I kicked the nuts and most of the oil to the curb for a lighter nut allergy-friendly version. I use veggie broth and just a drizzle of oil for the perfect flavor combination that creates a light texture that I simply blend in a food processor with basil, garlic, parmesan cheese, and salt for a few minutes until smooth.

I love how I can play with pesto sauces, tossing in spinach or kale for more nutrients and different nuts for extra protein when I’m not making it for my friends with nut allergies. And because it’s so simple and cost-effective to make a big jar, I’ll never go back to those tiny, expensive store-bought versions that are either too salty, too earthy, or too oily. My friend, who has a nut allergy, was over the moon to discover that I created a nut-free pesto sauce just for her to pour into her favorite foods. I hope you give this recipe a try too!

🥘 Ingredients

So much flavor from just a few simple ingredients, it’s unbelievable! Here is what you will need:

Basil: I use fresh basil because it has such a bright and fresh taste that makes the pesto so delicious. The smell alone makes me want to start cooking.

Vegan Parmesan cheese: I like adding my homemade vegan parmesan for a savory flavor I love so much.

Garlic: Fresh garlic adds a savory kick to the pesto. This ingredient is non-negotiable!

Veggie broth: I use veggie broth to get the pesto to the perfect smooth texture. It also adds a little extra flavor compared to using plain water.

🔪 How To Make

Once you see how simple it is to whip up your own pesto, you will not want the store bought kind anymore. Here is how I make it in just one easy step, and yes, that is right!

Blend the pesto: I place all the ingredients into my food processor and blend until they are pureed. I blend all the way if I want it super smooth, or I pulse a few times for a more textured sauce.

Top view of a food processor with blended pesto inside sitting on a wooden surface

Enjoy or store: I use the pesto right away while it is fresh and fragrant, or I store it in an airtight container in the fridge to use later in the week.

Wooden spoon getting a scoop of pesto from a glass jar

💭 Expert Tips

My #1 Secret Tip for making my Vegan Basil Pesto is to let it sit for a few minutes before serving. I know it is tempting to grab a spoon and start mixing it into pasta right away, but giving it a little time lets the basil, garlic, and parmesan mingle and taste even better. I usually make it first, then set it aside while I get the rest of dinner ready. By the time we sit down to eat, the pesto is richer and more flavorful, and it tastes like it has been made by someone who really took their time, even though it only took me five minutes. Ha!

Other Tips To Keep In Mind:

Scrape down the sides: I pause the food processor a couple of times and scrape the sides so everything blends evenly. It keeps the texture smooth from start to finish.
Little by little: I pour in the broth a little at a time while blending so I can get the texture just right. Less broth makes it thicker for spreading, and more gives me a drizzle-friendly sauce.
Add lemon juice: If the pesto tastes a bit sharp, I stir in a squeeze of lemon juice at the end. It makes the flavor fresh and bright.

📖 Variations

These are my favorite add-ins and variations for this recipe, and I love that it is so easy to play around with the flavors.

Sun-Dried Tomato: I blend in a few sun-dried tomatoes for a sweeter and tangy flavor. This version is amazing spread on sandwiches or mixed into warm pasta.

Herb Blend: I use a mix of basil, parsley, and cilantro for a fresh twist. It is a fun way to use up herbs from the garden. This one is my absolute fav one!

Roasted Garlic: I roast the garlic cloves before blending for a sweeter and milder flavor. This is perfect for spreading on bread or serving with roasted vegetables.

🍽 Serving Suggestions

My vegan basil pesto sauce is so much more than just a pasta sauce! I love finding new ways to use this vibrant green sauce, and my boys are always happy to be my taste-testers. Here are some of our favorite ideas, from classic Italian night to some more creative uses.

For pasta and pizza night: I love spreading this pesto on my homemade low calorie pizza crust as a fresh alternative to tomato sauce. It is also delicious mixed into vegetable pastas, especially our spring favorite vegan pasta primavera.

Beyond the Pasta Bowl: When we have our party evenings or kids playdates, I always prepare tasty snacks, such as vegetarian wontons and egg rolls to serve with sauces. I also love mixing a few tablespoon into the filling for my Yemista Greek stuffed tomatoes and Peppers. It adds a wonderful herby brightness that complements the other Mediterranean flavors perfectly.

🧊 Storage Directions

Refrigeration: I store the pesto in an airtight container in the fridge for up to five days.

Freezing: I freeze pesto in small containers or ice cube trays for up to three months. The cubes are perfect for tossing into hot pasta or soups.

Reheating: I do not really heat pesto directly, but I let it come to room temperature before using.

❓Recipe FAQs

Can I use dried basil instead of fresh?

I really would not recommend it. Dried basil just does not have that fresh, fragrant flavor that makes pesto so special. Fresh basil has a bright taste and aroma that fills the whole kitchen while it blends. If fresh basil is hard to find, I sometimes swap in part spinach or parsley to stretch what I have.

How do I keep pesto green?

I always store pesto in an airtight container and press a piece of parchment or plastic wrap right on top of the surface. This keeps the air out and helps it stay bright green for days.

Can I make this pesto without oil?

Yes, I can easily make it without oil by using extra veggie broth instead. It still blends up nice and smooth, and it is a little lighter too. I have done this when cooking for friends who prefer oil free recipes, and they were surprised at how good it still tasted.

🥣 More Easy Pasta Recipes!

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