If you’ve been searching for a way to capture the bright, garlicky, herby magic of a classic Italian sauce without the dairy, look no further. This quick & easy vegan basil pesto is the best no-cook solution for busy weeknights, garden harvests, and summer dining. Thanks to the umami, smooth Panacheeza Parmesan, we’ve been able to craft a vibrant, plant-based alternative that doesn’t sacrifice a single ounce of that signature, savory depth.
This vegan recipe delivers a rich texture and bold flavor in under 10 minutes. Whether you need a rich condiment for fresh sourdough, a bright dressing for a Mediterranean grain bowl, or a foolproof gluten-free, soy-free, and egg-free sauce to toss with your favorite pasta, this blender-friendly recipe is about to become your new kitchen staple. Grab your food processor, a bunch of fresh basil, and let’s get blending!
Basil Pesto
Ingredients
- 1/2 cup pine nuts sub pepitas/hemp seeds for nut free
- 2 tbsp lemon juice
- 1/4 tsp garlic powder
- 1/4 tsp sea salt
- pinch ground pepper
- 1/4 cup olive oil
- 2 cups fresh basil leaves
- 1/4 cup Panacheeza Vegan Parmesan
Instructions
- Add the toasted pine nuts, fresh lemon juice, garlic, sea salt, and black pepper to a food processor. Pulse a handful of times until the nuts and garlic are finely chopped.
- Add the 2 cups of fresh basil leaves to the machine and pulse again until the greens are roughly chopped and mixed into the base.
- Turn the food processor on so it runs continuously. Slowly drizzle the extra-virgin olive oil through the top feed tube until the pesto combines. If it feels too thick, you can add an extra splash of olive oil or a tablespoon of warm water.
- Add the nutritional yeast. Pulse just a few times to briefly combine. Taste and add a pinch more salt or lemon juice if you want it brighter!
