Vegan Pesto

Vegan Pesto

Ready in 15 minutes 

Serves 16 people



  • 2 cups packed fresh basil (large stems removed)
  • 3 Tbsp sunflower seeds (or pine nuts or walnuts)
  • 2-3 large cloves garlic (peeled)
  • 2 Tbsp lemon juice
  • 3-4 Tbsp nutritional yeast
  • 1/4 tsp sea salt (plus more to taste)
  • 2-3 Tbsp extra virgin olive oil
  • 3-6 Tbsp water (plus more as needed)


  1. To a food processor or small blender, add the basil, seeds/nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.


  2. Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp (15 ml) water at a time until the desired consistency is reached – a thick but pourable sauce. (If avoiding oil altogether, sub the oil with vegetable broth or just use all water.)


  3. Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, seeds/nuts for nuttiness, garlic for bite / zing, or lemon juice for acidity.


  4. Store leftovers covered in the refrigerator for up to 1 week or freeze, and store up to 1 month or more.


Perfect for adding to pasta, zucchini noodles, pizza, breads, and more!



Minimalist Baker