Hope that helps! Any chance that last photo is some sort of spiralized veggie noodle? Hi Colleen! We put it on grilled flank steak with salt and pepper tomatoes. I roasted the pine nuts before using, soo good! For future reference, you can find the weight measurements for our recipes by clicking “metric” beneath the ingredient header. Do you recall the quantity of white beans you used? Thanks so much for the lovely review, Laura. Delicious and very easy! Next time, would you mind leaving a rating with your review? My only issue with this pesto is that I stand at the counter eating it with a spoon (to “test” it), and the next thing you know half of it is gone. Thanks so much for sharing your tips! It was hard to not eat the leftovers with a spoon! My absolute favorite pesto recipe (and I have been making pesto for 26 years). Can it be frozen? I LOVE your recipes! Thanks so much for sharing! I used it as a kind of guide and then kinda changed it slightly. Lay the ciabatta roll halves, cut-side up, on a baking tray and spread them both with the pesto. I just slowly added it till it got to the consistency I liked. Thanks for the memories I made with him!! Whoop! No one will miss the cheese! I used pecans instead of pine nuts. – I also added a couple small handfuls of frozen greens (kale, arugula & spinach). One of my favorite things to do is modify dishes to satisfy my vegan eater and my carnivore. I’ve been waiting for a bomb.com pesto recipe to make it’s way onto your blog! I only added a splash of lemon juice since I’m not a huge fan of too much lemon. Another really easy mom hack is freezing pureed garlic in batches and then just using a chunk instead of peeling garlic for recipes individually. We are so glad you enjoyed it! It’s super helpful for us and other readers. I mixed it in some pasta and spread some on top of broiled tofu. We don’t give medical advice on this site. I will definitely be making it again. Turn heat down to medium-low and cook for another 6-8 minutes, whisking throughout. Kale pesto is delish!! … I added some hemp hearts for a nuttier flavor and to increase the protein content and liked the creaminess they added to the pesto without relying on too much olive oil. I have some leftover, I’m stoked to use it for lunch ? I have also tried making it with sundried tomatoes instead of basil and I think it was even better. Sandwich making done right. xo. Here are vegan sandwiches that make lunchtime the best time. xo, Hello, I wonder if it might be possible to use mint instead of basil? Thanks so much for sharing, Anne! I had never heard of nutritional yeast being used in place of cheese, so glad for a substitute, thanks! SO GOOD!! Does this make enough to cover one pound of pasta? I could honestly eat this sandwich for every meal – breakfast, lunch and dinner. Thanks so much for sharing! Xo. Vegan sandwich recipes are the best option for busy people, especially for those who want relief from the stress of preparing food every day. Added some avocado for creamier paste… turned out great! 96 grams. It was delicious!! Add the mozzarella to the bottom pieces of bread and put all of the pieces in the oven on the middle rack. I’ve made this a few times now and love it. Thanks for the lovely review! It’s super helpful for us and other readers. Then I used only olive oil vs olive oil and water. It was absolutely delicious!! Hope that helps! While not vegan, I am dairy and soy free. Many thanks for the great recipe! :). Very helpful. This pesto blew us all away! I wanted to make an awesome and impressive vegan dish for my carnivorous friends. Thanks so much! I’m thrilled — I love pesto and figured a vegan version could never measure up. Hmm, perhaps a small bundle? I made this for a group without garlic and it was delicious. Perfect for adding to sauces, dressings, breads, and more! Do I use two small packs of basil leaves or large? I’ll be making this again. Yay! Going to serve it with some potatoes tonight for a potato salad. So easy to make. . We recommend freezing in this ice cube tray. I am oil free. This is my go-to base pesto recipe! This is my favorite pesto recipe and I make it frequently. I didn’t have a lemon so I used vinegar instead. Sometimes I do no oil and all water, other times I add a couple TBSP of EVOO. Can this recipe be canned? Yes! We’re so glad you enjoyed it! Yay! I had not tried pesto before making this so I can’t compare it to that made with parm. I loved the yeast flakes idea as it did really make it cheesy! If I want spice, I’ll add in some red pepper flake. A friend gave me a big bag of basil yesterday and I needed a lil something to drizzle over the couscous and chicken I made for dinner. Thank you for a all you do. I made the pesto tonight with cashew nuts instead because that’s what I had in the pantry. I love this website btw. Enjoy this pesto spread on sandwiches, pasta, or even use for a dip for vegetables or … This pesto is amazing ! Looking forward to making this! I had to add the liquid (water and oil) pretty quickly because of the size of my blender (it was too large to pour slowly) and it still turned out beautifully. Loved the recipe! Brava! Either I was really hungry or this Pesto is the BOMB! (If avoiding oil altogether, sub the oil with vegetable broth or just use all water.). xo I haven’t found (until now) a pesto that would work in a vegan version. I added extra lemon because I didn’t think it was worth saving the extra from a whole lemon. I grow basil in the garden it is overwhelming I got so much of it and try to make a pesto following your recipe it is absolutely delicious i did use vitamix and make it very creemy so delicious! I’ve also coated roasted shaved brussel sprouts with it for a killer side dish. Total yum! We’re so glad you enjoyed it, Sharon! Sure! Thanks so much for sharing! Very Yummy Recipe!!. Sorry to hear that was your experience, Veronika! I followed the recipe precise and it had exactly enough garlic and lemon juice! I have tried this with walnuts and sunflower seeds, and it is the bomb! I’ve made recipes before, that I’ve found online on other sites, that have turned out less than expected. There are not substitutions that really mimic the flavor of nutritional yeast, so just omit it! Absolutely delicious! Thank you for this recipe!!! I used 4 tbsp of water and 3 tbsp of olive oil. I made it pretty much exactly to the recipe, but added a little extra oil as my blender was too big. You can leave it out, but it’ll taste less like pesto! I’m always recommending your recipes to family and friends. Bravo! I’m 60 and have been making traditional pesto for years, but this is my new favorite pesto. xo. Excellent recipe. Pesto is a sauce that is believed to have originated in the Liguria region of northwestern Italy. Thanks so much for sharing! Bless you! Thanks so much for the lovely review, Mandisa! I don’t think it would mess up the consistency too much seeing a though its not a ton of garlic being used. Next time, would you mind leaving a rating with your review? Hubby loves it on whole wheat bread with sliced fresh summer tomatoes. I recently began using fresh parsley instead of basil. I am also allergic to garlic, but not onion, so I will use onion instead. Thanks for letting us know, Katherine! I decreased the garlic a bit and increased pine nuts for my personal taste. So I made the mistake of promising my 3-year-old something and for those in the know, you can’t go back on a promise to a 3-year-old without them scorching the earth… She loves pesto and I had promised to make her some for her lunch at daycare, forgetting that it is a nut-free facility. Yes! So easy and delicious! I loved it on sour dough bread with fresh sliced garden tomatoes ! Lovely! It is the best! Thanks! Delicious with pasta, chicken and veggies 😊 So many delicious vegan sandwiches to be had. How do more people not know about nutritional yeast? Love it! xo. Thanks for sharing, Sian :) So glad you enjoy it! It’s very bright, in taste and color, and excellent on whole wheat pasta. Strength & Sunshine: The Ultimate Vegan BLT. I also doubled the garlic cause garlic is life. CreamyZestyCheesyGarlickyHealthy& SO easy to make. My family loved it and couldn’t believe that there wasn’t actually cheese in it since it had such a creamy texture! I will try it and let you know. It was so delicious with my red and white quinoa macaroni. I used an avocado in mine instead of oil. I enjoy this MORE than regular versions. I love your website and all your recipes, but this is my favorite. Super simple recipe; I used fennel tops to make up for about 1/4 cup of the basil. I used freshly cut basil and squeezed real lemons rather than store bought lemon juice. Cheers, friends! Thanks for sharing! This will definitely be my go to recipe for pesto. Thanks so much! It comes together in just a few minutes but feels so much more indulgent then a classic avocado sandwich. We haven’t tried that and can’t say for sure, but if you experiment with it, report back on how it goes! Thanks for sharing! Oh my goodness. Thanks for sharing! It’s no secret that I have a thing for pesto. I used way less garlic (I never imagined I would say this one day) but my cloves were massive. Thank you! You can put them in the blender raw! It is absolutely fabulous! Terry I made some modifications to accommodate what we had on hand. Hope that helps! I like this recipe a lot. I love this vegan pesto recipe! Might make the flavor a little more warm as opposed to pestos signature bright flavor, but that sounds good to me!! It’s super helpful for us and other readers. I make this with a tweak I picked up from Dana’s Super Green Vegan Kale Pesto and put in an extra cup of fresh parsely. Would this be good for a meal prep dish? I’ ve found that your recipes are straight forward, healthy and easy to adjust if needed. I wanted to use basil AND corriander AND parsely haha, so I used a whole packet each of all three, half a squeezed lemon, three tablespoons of rapeseed oil, half teaspon of pink himaylain salt, large tbp of lazy (brand name) chopped garlic in vinegar, whole packet of pinenuts (about 100g) and 5 heaped tbsp of nutrional yeast, and as much water as it needed to my preffered texture. Mini Caprese Pesto Sandwiches are made with our easy to make oil-free avocado pesto sauce, vegan mozzarella, grilled tomato slices, fresh basil, and topped with crispy fried shallots. I also added some peas into the recipe to make it creamier. We wouldn’t recommend that in this recipe. For my favorite pesto recipes, check out our Spicy Red Pasta with Lentils, Penne Pasta Salad, Smashed Potatoes with Garlic Pesto, Pea Pesto Pasta with Sun-Dried Tomatoes, Sun-Dried Tomato Pesto Pasta, and Spaghetti Squash Pasta with Basil Pesto. I made it as is and served it over spaghetti squash with some sundried tomatoes on top. Vegan Pesto Recipe [Dairy-Free, No Cheese, Gluten-Free, Keto] This is a great recipe. Yummy!!! Love this recipe, which I’ll make again and again. Since measuring basil can be a little challenging, it’s best to adjust to taste per the recommendations in step 3. My grandson grew the basil and we whipped this pesto up quickly and easily. So yummy, we loved this!!! Delicious. I used 3 Tbsp of nutritional yeast. can u explain for in simple English language so i learn that. Thankyou. Thanks so much for the lovely review! Thanks so much for sharing! Living in Australia my herb garden in winter has an abundance of parsley so I substitute the basil and in summer I use my basil. Love. Sunday lunch was a resounding success with the gluten free noodles with pesto, green onions and peas— and some of us indulged in the sun dried tomatoes! I love it on toast in the morning too. This is absolutely great. add more heat, or don’t. It’s super helpful for us and other readers. But in truth, anyone would benefit from adding this idea to their meal prep list. Hmm I’m not sure! Also I’ll try roasting pine nuts next time. i never saw nutritional yeast and never know how to make it. Thanks so much for the lovely review, Ann. I used 1/2 massaged kale and basil with sunflower seeds! I just wish I made more pesto or didn’t use a whole box of pasta when mixing it together. Thanks for the recipe! I just made this tonight and it was delicious!! We’re so glad you enjoyed it, Courtney! So flavorful and so easy to make. Thank you for such a wonderful quick recipe! This is great. In my family we range from pre-diabetic, post-heart attack kosher, to your basic fussy child, to coeliac vegetarian, as well as seafood allergy and even vegetarian with a dairy and cashew intolerance! Hi Dana, Thanks Dana!! Trust me I’ve made a lot! xo. Turned out great! It’s super helpful for us and other readers. Really, really good! My brother and ate a lot of it for dinner with pasta the next day. BUT, you can freeze it into ice cubes and add to dishes as needed. Thanks for the lovely recipe. (I’m avoiding oil for 10 days while I’m on a cleanse.) Just do it. Carla, depending on the type of nut, how much oil and water you add, and the quantity of herbs you add the color will be affected. This vegan pesto panini sandwich combines the flavors of ripe tomato and the classic bold taste of pesto with the creaminess of a spreadable vegan cheese. Thanks so much! 2) 2 cups of packed basil only gave me like 3/4 cups of pesto. Do you use sunflower kernels? You can find it online for purchase here! Are the nuts supposed to be raw or roasted? zafar. If we are meal prepping should we put the pesto on right before eating? Thank you! Thank you!!!! Thank you! I used the pesto as a sandwich spread. Awesome and fast pesto! I normally absolutely love all of Minalmist Baker’s recipes but this one is a no for me. Thank you so much for the recipe! Which in my mind means pesto, pesto, pesto. We’re so glad you enjoyed it, Kal! Thanks for the great recipe. Thanks MB! I’ve been vegan for 10+ years and also gluten free for past 5…This recipe is my GO TO for pesto- it is SO delicious and easy. Store leftovers covered in the refrigerator up to 1 week. Hi! Will be making this often! After that, pour into ice cube molds, freeze, and store up to 1 month or more. Thanks so much for making this and sharing it. Store leftovers covered in the refrigerator up to 1 week. Mmmmmm! We are so glad you enjoyed it! I made this with plans to save it for some pasta tonight, but it was so good I ate almost all of it with a spoon! Served this pesto as a dip at a cocktail party – everyone raved about it & could not believe it was dairy-free. We’re so glad you enjoyed it, Leigh! We are so glad you enjoy it! Just made this for dinner tonight, soooo good and so easy! Thanks so much for the lovely review, Pedro! Yay! It’s the only vegan pesto I’ve ever tried and I’m not willing to try others. I laughed so much about the “bell curve of diets”! FABULOUS! But maybe avocado oil? Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. It may lose its vibrant color when baking, so you could opt to add it after for serving. So glad to hear everyone enjoyed it, Ingrid! Melodie. We’re so glad everyone enjoyed it! Thanks so much for sharing! This was so good! Why is that? This is fast, easy and out of this world!!!! We’re so glad you enjoyed it, Elizabeth! Definitely will make in batches to freeze, What’s to say but……Perfectly delicious!!! Only thing is, I don’t think your gram measurement is correct for the basil… 4 absolutely packed cups came out to way less than 144g! It was perfect. Thank you. I made this for my family (which includes a very fussy 10 year old boy) and mixed it through bow-tie pasta with steamed broccoli. Whoop! Thanks! Way cheaper and so much tastier! Loved this recipe! I’ve been using it similarly to your chimichurri portobello recipe and it’s divine! Hi June! Hi Kim! It’s okay, I personally found it much too tart for my taste and couldn’t get the fatty mouthfeel that pesto usually has. This recipe was fast and delicious – picked fresh basil from my garden and the results are just delicious. Best diy pesto! The taste was perfect. We used the pesto for pesto potatoes and it was very yummy. My husband and I really enjoyed it. We encourage our clients to always use “food” as an accessory. Bagel Thin Pesto Sandwich (Vegan) Veggie Chick hummus, salt, basil leaves, fresh lemon juice, tomato slices and 10 more Gluten Free Eggplant Pesto Sandwich Spinach For Breakfast pesto, small tomato, pepper, eggplant, avocado, extra-virgin olive oil and 9 more This is so good. Thanks for always having wonderful vegan recipes, Dana! The only hint I would add is that it has to food process for a long time (about 5 minutes) to get to a good consistency, but that’s just a head’s up. Thanks so much for sharing! I did as the directions said except I only used 2T water and 1T olive oil. You could reduce the lemon for less tartness. I used 3 Tbsp of EVOO. as Im very new to making and baking (about a month) and I love it! I am so happy I found this one. What is the best way to store this after being made? Oil AND water??? Thanks for sharing! Great recipe! I will never buy store bought pesto again. Really yummy, I made a half batch and I added too much nutritional yeast and I made it a little salty but it was still awesome. I used fresh basil from my garden and only made a few changes. Presenting my 5-Minute Easy Vegan Pesto perfect for sauces, soups, salads, pasta, pizza, and more! xo. Thanks for sharing, Camille! YUM! Super easy to make and super delicious! Thanks so much for sharing! It’s super helpful for us and other readers. I made this today, and I don’t want to overstate things, but it changed my life. Used 2T nutritional yeast, 2T lemon juice, and sunflower seeds, which are options suggested in the recipe. Sorry for never telling you how great you are and how much your work is appreciated! Now, we have a paste, but to make it a sauce, I rely on a mix of extra virgin olive oil and water. Hahha. Hope this helps! Nutritional yeast adds a cheezy taste while packing protein and B12. Next time, would you mind leaving a rating with your review? Hi Mayen, we’re so glad you find our recipes helpful! It’s super helpful for us and other readers. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! Ive also heard of people using spinach, arugula, and dandelion. Great recipe! I am always grateful for a meal that my entire family eats and uses the ingredients already in my fridge. I made the recipe as an attempt to please my mom, who had to go on a dairy-free diet and was completely skeptical of “that thing called ‘nutritional yeast’.” Well, we can honestly say the vegan version almost beats the traditional pesto. :) I’m definitely making it again. Hi Laura, you can definitely freeze the pesto! And I used 1/8 cup olive oil and no water. I really think the nutritional yeast really took the flavor profile up a notch. This recipe requires just 5 minutes, 1 bowl, and 7 ingredients to make. Absolutely delicious! We make it without salt and oil and it’s great. Thanks for sharing that! First time making pesto and oh my gosh- it turned out amazing! But it would probably provide a light coating. Super quick and easy and makes Ana amazing pasta sauce. I have never had a more beautiful pesto before! Using a grill or a pan over the stovetop, place rolls facedown and cook over medium heat until toasted. 32 mg is considered a “very low sodium” amount according to the American Heart Association. I made this last night for some pizza. I used this on pizza and it was amazing. SO glad you enjoyed it! I tried a few other recopies of yours and they are amazing! Thank you! Instead of fresh garlic I used fermented garlic, turned out beautifully. Such a great combo! Really incredibly good. I’d add it to taste or roast before adding. That’s great! Thanks so much! Thanks so much! You can also, Spaghetti Squash Pasta with Garlicky Alfredo Sauce, Rosemary Roasted Root Vegetable Panzanella, Vegan Caesar Salad with BBQ Sweet Potato Croutons, Creamy Vegan White Pasta with Summer Vegetables, https://runningonrealfood.com/27-easy-vegan-desserts-6-ingredients-less/. I will definitely make it again : ). It’s super helpful for us and other readers. It tastes cheesy and sooo good! xoxo! Garlic cloves were huge so I only used two). :D. Another adaptation which turns out as largely a different recipe, although not vegan myself, I often make it for a community group as novelty, and am experimenting with nettle pesto on a beremeal flatbread base. I used a mixture of pine nuts (so expensive) pumpkin seeds and almonds For the “nut” part. That might work! Thanks so much for the lovely review, Robin. Fabulous recipe – so easy to make and so tasty. Spinach + cilantro in place of basil, Extra garlic and half the lemon. New to the vegan world and I made it, successfully!! Will definitely be doing this one again. It’s vegan, unlike actual cheese, and is used here as a parmesan substitute. Just made this vegan pesto.. Better luck with the next one! So if you have both, choose a high speed blender! Pesto & Vegan “Deli Meat” Sandwich Category Sandwiches, Burgers, and Wraps Cuisine American Diets #vegan-option As the weather warms, we look for tasty meals that won’t heat the kitchen. Thanks so much! I also used a mix of walnuts and almonds and served your vegan parmesan cheese on top. What would you recommend if so? I followed this recipe to a T and it turned into liquid. Hi Connie! Thanks!!! I was thinking maybe just a splash of apple cider vinegar could work and the remaining could be water or veggie broth? What about using pumpkin seeds rather than pine nuts? They had superb compliments although I left out the oil. 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