My easy vegan keto pesto is the most versatile sauces you can make! It is ready in under 5 minutes and can be used for pasta, soups, sandwiches, dips, and more! It is high in protein, too.
Pesto is, without question one of my favorite foods. I mean it. My mother made it in large batches every summer with the basil from her garden. We devoured it on pasta and tomatoes while the weather was warm, but she then added it to soups, sandwiches and baked goods the rest of the year.
I know, lucky me!
But now it can be luck you with my Easy Vegan Keto Pesto.
Pesto Made without Cheese or Pine Nuts
Pine nuts and cheese are key ingredients in traditional pesto. And yet, here I am, telling you that my recipe has neither.
Fear not! The results are 100% delectable and I guarantee, you will love it.
The pesto is still cheese-y (from nutritional yeast, not cheese) and creamy (thanks to olive oil, seeds or nuts, and blending), making this a sauce that can loved by one and all.
Use Seeds or Nuts in Place of Pine Nuts
Pine nuts are buttery, creamy, and traditional for pesto. But they are also VERY expensive. I eschewd them long ago for that very reason and have never looked back, especially once I discovered that just about any other nut will do.
These days I use shelled raw sunflower seeds or pepitas (green pumpkin seeds) most often. It is ideal when sharing the sauce with freinds who cannot eat nuts.
How to Make Vegan Keto Pesto
Preparing the pesto takes less than 5 minutes from start to finish.
You can literally chuck all of the ingredients start into the food processor (or a blender) and pulse until smooth. However, I find I get more consistent results by first processing the basil, seeds/nuts, garlic and yeast until finely chopped, and then again until almost a paste. Add the liquid ingredients (oil and water) and blend until smooth.
How to Use Vegan Pesto
This pesto is so versatile–no need to limit its use! Here are some more ideas of how to use it:
Storage: Store the vegan pesto in an airtight container (jars are great) in the refrigerator for up to 7 days. To free it (it freezes beautifully), divide it in an ice cube tray and, once frozen, pop the cubes into an airtight bag or container (store for up to 6 months).
Serving Size:2 tablespoons (30 mL)
Saturated Fat:1.6 g
Keywords: vegan pesto, keto, keto pesto, nut free pesto, no nut pesto, dairy-free, no cheese, no pine nuts, basil, pasta sauce