By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 4
56 cal · 45 min
Vegan Basil Pesto
Recipe GLPR48f684a2059e01
A vibrant, herbaceous pesto made entirely from plant-based ingredients. Fresh basil leaves are blended with olive oil, garlic, nutritional yeast, and nuts to create a rich, savory sauce perfect for pasta, vegetables, sandwiches, or as a dip. This dairy-free version captures all the classic pesto flavor while remaining completely vegan.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 cups, tightly packed Fresh basil leaves, rinsed and dried
¼ cup, or more as needed Extra virgin olive oil
1 Garlic clove
⅓ cup Nutritional yeast flakes
⅓ cup Pine nuts or walnuts
Salt, to taste
Directions
Rinse and thoroughly dry the fresh basil leaves, then add them to a food processor along with the garlic clove, nutritional yeast flakes, and nuts.
Pour the extra virgin olive oil into the food processor.
Pulse the mixture, stopping frequently to scrape down the sides of the processor with a spatula, until you reach a smooth, well-blended consistency.
Taste the pesto and season with additional salt as needed.
If the pesto is too thick, add olive oil one tablespoon at a time and pulse until you reach your desired consistency.
Comments
Nutritional yeast forces a special trip to Harris Teeter or Kroger's specialty section, adding real friction to a weeknight cook. The core ingredients—basil, garlic, nuts, and olive oil—are available everywhere, but the stated 45 minutes is misleading; this is a five-minute pulse in a food processor if you have the yeast on hand. Cost per serving runs $1.50–$2.00 depending on nut choice and whether you already stock yeast, making it economical once you've made that special stop. This works best as a freezer-friendly condiment or pasta sauce component rather than a standalone weeknight dish, and reheats beautifully.
Sign in or create a free account to add your review.
