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easy vegan pesto in a glass jar

Easy Vegan Pesto {nut-free options}

  • Author: Camilla
  • Prep Time: 5
  • Total Time: 5
  • Yield: 1 cup (250 mL) 1x
  • Diet: Vegan


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.




  1. 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.
  2. Add the water and oil; pulse until desired consistency (rough, or very smooth) is achieved.
  3. 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!


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


  • 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

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