Vegan Pesto

Pasta and pesto go hand in hand and this vegan pesto is oh-so-good.  Give this a try.  You’ll love it.  I swear.

Vegan Pesto is oh so good.


Vegan Pesto
Prep time
Cook time
Total time
This stuff is good on everything. Well, maybe not ice cream but you can put in on toast, sandwiches, pasta, baked potatoes, roasting veggies - you get what I mean. Make it. Eat it. Love it.
Serves: 8
  • 1½ cups Fresh Organic Basil
  • ⅔ cup Cold Pressed Organic Olive Oil
  • 1 cup Raw Nuts (most recipes call for pine nuts but I like raw almonds or walnuts)
  • 4 Cloves Garlic (add more if you're really into garlic)
  • ¼ cup Nutritional Yeast (this is what gives the cheesy flavor)
  • ¾ teaspoon Himalayan Pink Salt
  • ½ teaspoon Fresh Ground Organic Black Pepper (sometimes I add even more than this)
  1. Wash your organic basil really well
  2. Toss everything into your blender or food processor (I use my VitaMix for this recipe)
  3. Blend until the nuts are all broken down
  4. NOTE: Don't puree the heck out of the pesto - you want there to be some texture
  5. TIP: Sometimes I'll thin the pesto out with a bit of lemon juice just before I serve it. This is especially good when you are going to use it on grilling veggies or a sandwich
  6. Enjoy!

So it took me a long time to bite the bullet and buy a Vitamix.  You can see my original post about my lusting for a Vitamix here.  This is the model I made the investment in.  I love this thing.  I use it for soup, banana ice cream, smoothies and I even have the attachments for grinding grains so I can make my own flours.  It’s sweeeeeetttt!


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