Even if you’re dairy-free, you can still enjoy all your pesto favorites, thanks to this easy vegan pesto recipe. It packs a major flavor punch! Try it on pasta, sandwiches, and more for a delicious boost of flavor.
My basil plant is THRIVING this summer, so we’ve been having Basil Everything lately, whether it’s BLTs with Basil Mayo, homemade pizza sauce, or Caprese salads.
One of my favorite recipes for using fresh basil has to be this dairy-free pesto recipe. It’s a great option when you want a pesto made without cheese. It’s easy to make, full of classic pesto flavor, and delightfully dairy-free. (Just look at that gorgeous green color!)
The combination of freshness from basil, brightness from lemon, creaminess from the nuts/seeds, richness of the olive oil…I just can’t get enough. This vegan pesto sauce is incredible in so many dishes, so we make it any time we find ourselves with an abundance of basil from the backyard or the farmer’s market.
You can twirl it into pasta dishes, serve it up with paleo-friendly chicken recipes, stir it into soups, and so much more. And the best part is: all that goodness starts with just 7 simple ingredients. Let’s take a look!
Gather Your Ingredients
- Fresh Basil Leaves. To start, this homemade vegan pesto calls for plenty of fresh basil leaves. This will add vibrant color and fresh flavor!
- Raw Cashews. Rather than mess with using a vegan parmesan cheese, I prefer using raw cashews in place of the traditional pine nuts in this vegan recipe. They have a creamy texture and neutral, cheesy flavor that makes them a delicious option here. Prefer to use pine nuts instead? Go for it! It’s delicious.
- Fresh Lemon Zest & Fresh Lemon Juice. Consider the lemon zest our secret ingredient! Since we’re not adding umami with cheese, I like to play up the notes of lemon. The basil will still shine strongest, but adding both lemon zest and lemon juice adds that extra little *something* that makes this dairy-free pesto taste amazing.
- Fresh Garlic. Another essential for delicious pesto! Feel free to use frozen garlic cloves to save time.
- Salt & Pepper. Some kosher salt and black pepper help round out the flavors here. Simple, easy, delicious.
- Olive Oil. Last, but not least, you’ll need some good quality extra virgin olive oil. This will hold our fresh pesto sauce together and give it some body and richness.
Need A Nut-Free Option?
This vegan pesto can also be made nut-free by swapping in pumpkin seeds for the nuts! I like using sprouted pumpkin seeds (like Go Raw brand). I find they have a more neutral flavor than sunflower seeds or other nut-free alternatives.
How To Make Vegan Pesto, Step By Step
As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below.
- Combine. In a food processor, combine basil leaves, cashews, lemon zest, lemon juice, garlic, 1/4 teaspoon salt, and a pinch of black pepper. Pulse JUST until the basil is roughly chopped and the ingredients are pretty evenly combined. (You don’t want it fully pureed here, since we’re not done mixing! )
- Drizzle In Olive Oil. Scrape down the sides of the food processor. Gradually pour in the olive oil, pulsing to incorporate it until the basil is very finely chopped and the mixture looks cohesive and evenly mixed. Ideally, you want it fairly smooth, but with some texture. It shouldn’t be a smooth puree!
- Taste & Adjust. Add more lemon juice, additional salt, or pepper, if desired. (For thinner pesto, feel free to increase olive oil up to 1/2 cup.)
- Serve & Store. Enjoy right away on pasta, pizza, sandwiches, burgers, veggies, potatoes, and more. Or, store leftover pesto in an airtight container or jar topped with a thin layer of olive oil in the fridge up to 1 week. Stir pesto before using if any separation occurs. (See notes for freezing instructions!)
Serving Suggestions to Try!
Since this vegan basil pesto recipe is also paleo-friendly, not all the ideas below are vegan. Choose the recipes that work for you and feel free to skip the rest! Try this dairy-free basil pesto on…
- Pasta. Use this homemade basil pesto as pasta sauce, or mix with a vegan alfredo sauce for a creamy option. (I like to thin the pesto out with a little pasta water, then stir into hot pasta!)
- Roasted Veggies. Stir a dollop of pesto into roasted vegetables for an extra boost of delicious flavor. (This also works with grilled veggies, like zucchini, bell peppers, mushrooms, or summer squash!
- Try It On Chicken! I love adding a little dairy-free pesto over some grilled balsamic chicken for extra flavor. Bonus points if you serve it with this marinated tomato salad!
- Stir Into Soup. We love swirling this delicious vegan pesto into minestrone soup or a yummy veggie soup. It’s also tasty in tomato soup!
- Bruschetta. Spread pesto on thinly sliced baguettes (ours are gluten-free!) and top with seasoned heirloom tomatoes and balsamic reduction for an easy, elegant appetizer.
- Pizza. Top your favorite homemade pizza with a few dollops of pesto. It’s a game changer!
FAQ + Tips And Tricks For The Best Dairy-Free Pesto
How To Freeze Vegan Pesto: You can simply freeze the pesto in a freezer-safe jar with a thin layer of olive oil on top of the pesto, or freeze it in individual portions in ice cube trays and transfer the cubes to a freezer bag. That way you can add just 1-2 Tablespoons of pesto at a time to a recipe without having to thaw the whole jar. Frozen pesto will keep 2-3 months in the freezer.
What Can I Use Instead of Cheese In Pesto? Rather than substituting a dairy-free cheese, nutritional yeast, or vegan parmesan, I recommend using raw cashews for the nuts in this delicious dairy-free pesto recipe. They have a cheesy flavor when paired with the basil, garlic, lemon, and salt, and mimic the texture that parmesan adds to traditional basil pesto!
Can I Use Other Fresh Herbs or Mix-ins? Yes, though you’ll probably want to tweak the recipe a bit. You can make parsley pesto or cilantro pesto for a change of pace. Or, add a handful of spinach along with the basil for extra greens.
Can I Use Dried Basil For Homemade Pesto Instead of Fresh Basil? I don’t recommend it. This delicious vegan pesto recipe shines because of all the fresh basil flavor. Dried basil will give the pesto a muddy, overly earthy flavor, and an unpleasant texture. It’s better to wait till you have fresh!
Recipe Card
Did You Make This Recipe?
Tell me all about it! Leave a star rating below when you try our easy Vegan Pesto recipe. I can’t wait to hear how it goes! Happy cooking!
Simple Dairy Free Pesto
- Total Time: 10 minutes
- Yield: about 3/4 cup pesto 1x
- Diet: Vegan
Description
My favorite homemade basil pesto! You won’t be missing anything with this fresh, flavorful vegan pesto. It’s gluten and dairy free, and it’s easily nut free!
Ingredients
- 2 cups fresh basil leaves
- 1/2 cup raw cashews (or pine nuts or pumpkin seeds!)*
- 1 teaspoon fresh lemon zest (zest of 1 lemon)
- 2 Tablespoons fresh lemon juice
- 1 clove garlic, roughly chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3–1/2 cup olive oil
Instructions
- Combine. In a food processor, combine basil leaves, cashews, lemon zest, lemon juice, garlic, 1/4 teaspoon salt, and a pinch of black pepper. Pulse JUST until the basil is roughly chopped and the ingredients are pretty evenly combined. (You don’t want it fully pureed here, since we’re not done mixing! )
- Drizzle In Olive Oil. Scrape down the sides of the food processor. Gradually pour in the olive oil, pulsing to incorporate it until the basil is very finely chopped and the mixture looks cohesive and evenly mixed. Ideally, you want it fairly smooth, but with some texture. It shouldn’t be a smooth puree!
- Taste and Adjust. Add more lemon juice, salt, or pepper, if desired. (For thinner pesto, feel free to increase olive oil up to 1/2 cup.)
- Serve & Store. Enjoy right away on pasta, pizza, sandwiches, burgers, veggies, potatoes, and more. Or, store in an airtight container or jar topped with a thin layer of olive oil in the fridge up to 1 week. Stir pesto before using if any separation occurs. (See notes for freezing instructions!)
Notes
- How To Freeze Vegan Pesto: You can simply freeze the pesto in a freezer-safe jar with a thin layer of olive oil on top, or freeze it in an ice cube tray and transfer the cubes to a freezer bag. That way you can add just 1-2 Tablespoons of pesto at a time to a recipe without having to thaw the whole jar. Frozen pesto will keep 2-3 months in the freezer.
- Nuts. Feel free to swap in toasted pine nuts here! Or, for a nut-free version, you can use pumpkin seeds–I prefer sprouted pumpkin seeds.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Food Processor
- Cuisine: Italian
Nutrition
- Serving Size: 1 Tbsp
- Calories: 72
- Sugar: 0.2 g
- Sodium: 97.5 mg
- Fat: 7.3 g
- Saturated Fat: 1.1 g
- Carbohydrates: 1.1 g
- Fiber: 0.4 g
- Protein: 1.8 g
- Cholesterol: 0 mg
Originally posted August 2016. Fully updated with additional notes, improved recipe, and new photos and video and re-published May 2025.
Thanks so much for posting this recipe! I have both a gluten and a dairy allergy and am allergic to some nuts. I needed a pesto recipe for a pesto pizza recipe I was trying to make, I googled one specifically for those issues and I came across yours!! It is super yummy dairy free pesto recipe! Who needs dairy when this one tastes so good!! Lol 😆 Unfortunately, I didn’t have any of the nuts or seeds you suggested to use in the recipe so I just used a half a cup of slivered almonds I had in my pantry and oh my word! It was soooo good!!! Which is great that your recipe is so versatile!! Thanks again for a job well done!
Cynthia – I’m SO glad to hear you enjoyed it! We absolutely LOVE this pesto!!!
Really enjoyed this pesto.
I’m SO glad! We LOVE it!
Loved this! I’m vegan and my boyfriend is allergic to nuts, so this was perfect for us. It tasted good as is, but I added a few tablespoons of nutritional yeast to add a cheesier flavor and then had to add extra oil to correct the texture. Will definitely make again!
Ooh, yum! I’ll try that next time!
where is the nut free option?
Paula – If you look at the recipe, you’ll see my notes for substituting additional pepitas (pumpkin seeds) for the nuts. It works like a charm!