Vegan Pesto Recipe (Creamy, Easy & Better Than Store-Bought)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A dairy-free pesto made with fresh basil, cashews, nutritional yeast, and lemon. It's creamy, vibrant, and garlicky with all the richness of traditional pesto. Use it on pasta, sandwiches, bowls, or pizza.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups (1.6 oz) fresh basil leaves (loosely packed)
- ¼ cup raw cashews ((or pine nuts or walnuts))
- ¼ cup nutritional yeast
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 small clove garlic
- ½ teaspoon salt (plus more to taste)
- Freshly ground black pepper (to taste)
- 2 - 3 tablespoons water (as needed to thin (or more olive oil))
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 151mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 97mg
- Calcium
- 12mg
- Iron
- 0.69mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 151MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.