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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.
That’s it!
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:
- Pasta (my favorite pasta sauce, ever)
- Soups (drizzle or stir-in)
- Dip or Spread
- Rice topping (regular, or cauliflower rice)
- Pizza sauce
- Salad dressing;
- In sandwiches and burgers;
- Baked potatoes (topping, for regular or sweet)
- Roasted vegetables
- Baking (bake into breads and muffins)
Enjoy, and happy cooking!
Related Posts:
- Vegan White Bean Pesto {High Protein, Nut-Free}
- Mustard Greens Pepita Pesto {Vegan, Nut-Free}
- Cheese-y Chickpea Flour Crackers {grainfree, vegan}
- Cauliflower Rice Paella {vegan, keto option}
- Beet & Toasted Pepita Dip {vegan, oil-free, nut-free}
- 3-Ingredient Vegan Pesto Muffins {grain-free}
Easy Vegan Pesto {nut-free options}
- Prep Time: 5
- Total Time: 5
- Yield: 1 cup (250 mL) 1x
- Diet: Vegan
Description
My easy vegan keto pesto is quick to make & so versatile! Use it for pasta, soups, sandwiches, dips, and more! It is high in protein, too.
Ingredients
- 2 packed cups fresh basil leaves
- 2/3 cup shelled sunflower seeds, pepitas, almonds or walnuts
- 2 to 3 cloves garlic, peeled
- 2 tablespoons nutritional yeast
- 1/4 cup cold water
- 3 tablespoons extra virgin olive oil
- fine sea salt and freshly ground black pepper
Instructions
- In a food processor, pulse the basil, seeds (or nuts), garlic and nutritional yeast until finely chopped. Stop and crape down sides of bowl; process again until a loose paste begins to form.
- Add the water and oil; pulse until desired consistency (rough, or very smooth) is achieved.
- until a thick paste forms, scrapping sides. Add extra virgin olive oil and water, one tablespoon at a time, until smooth. Add sea salt and freshly ground black pepper to taste. Enjoy!
Equipment
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Notes
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).
- Category: Sauce
- Method: Blender
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons (30 mL)
- Calories: 115
- Sugar: 0.1 g
- Sodium: 35.9 mg
- Fat: 10.4 g
- Saturated Fat: 1.6 g
- Carbohydrates: 1.9 g
- Fiber: 1.6 g
- Protein: 4.9 g
- Cholesterol: 0 mg
Keywords: vegan pesto, keto, keto pesto, nut free pesto, no nut pesto, dairy-free, no cheese, no pine nuts, basil, pasta sauce
This is the best pesto EVER!
Camilla,
Cthank you so much for this pesto. I cannot eat nuts or dairy, this is so easy and so good, plus my husband can enjoy it, too!
YUM! Cannot wait to try this.
I check out your blog everyday and was thrilled to see this…and then make it! It is delicious, I made it with sunflower seeds.
What an awesome recipe! I made it last night for dinner and it was great. Thanks for posting it!
This is delicious, thanks :)!
I used a combo of basil and parsely, used pepitas, and it is so good and easy.
Glad to have found this recipe and your blog!
Hi Totally awesome and easy recipe, love it!
Thanks for sharing – such a good and versatile recipe.
Congratulations! That is an amazingly wonderful weekend!! I am exctied to read your next post about Curtis Stone! I love the take home chef show! So he really is as handsome and nice as he appears to be, huh?! How fun! I think I should start enterting contests. I am not sure I have your special talent at creating recipes, but the prizes are so great…I think I should try!
Camilla- first, congrats on being a winner! But thanks for taking the time to share…what a fun read this was. Can’t wait to hear about Curtis.
p.s. both you and Lindsey are byoooo-tee-ful! (That’s how we say it in Kansas.)