10-Minute Easy “Besto-Pesto” Vegan Pesto Recipe
May 14, 2019 • Updated Jul 11, 2024
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This best-o pesto or easy vegan pesto recipe is made with whole food and plant-based ingredients like avocado and tahini. Healthy, vegan, dairy-free, oil-free, gluten-free, and nut-free. Just 5 simple ingredients and 2 simple steps.
What Makes This Recipe Great
This is one of those so-easy-forgot-it-was-a-recipe kind of recipes, that I make all the time but have never thought to share! Introducing my Best-o Pesto, which is healthy, vegan, oil-free, and nut-free. This is a light and fresh vegan pesto sauce made with whole-food plant-based ingredients. It’s truly my go-to pesto recipe and beats store-bought pesto any day!
To make this sauce, all you need are 5 ingredients (plus salt + pepper to taste) and a food processor or blending unit. In this recipe, we’re using 2 unique ingredients that are not used in traditional pesto recipes–avocado and tahini (our not-so-secret secret ingredients). Instead of using the standard extra virgin olive oil + pine nuts, I opted for some of my favorite whole-plant fats instead.
Both avocado and tahini are such rich healthy fat sources, and using tahini is what makes this recipe nut-free. Instead of using nuts, we’re essentially using seeds (sesame seeds ground up to make tahini). I also find that using tahini is much easier on the blender and takes some of the work out of it too! The avocado adds serious creaminess to the sauce, you just need to make sure it’s a truly ripe avocado.
Aside from the avocado and tahini, we’re adding water to thin, raw garlic, and of course basil. I added more basil than I typically would because I find that sometimes tahini can be a bit strong in flavor, especially if you’re new to using it. I also list an optional ingredient that you can add if you’d like for some extra cheezy-ness to this vegan version however, I typically make it without and love it nonetheless.
Long story short, this is the Best-o Pesto in my book, and the best-o for your health too! Despite the ingredient swaps, this sauce is nothing short of rich, creamy, and packed with flavor.
Ingredient Notes
- fresh basil leaves: Our main ingredient! You can find fresh basil at the grocery store or buy basil plants if you always want to have fresh pesto on hand. You can also find it at the farmer’s market.
- avocado
- tahini + water
- fresh garlic cloves
- sea salt + black pepper
- nutritional yeast: Optional. This adds a nutty, cheesy flavor. It also adds a little protein to the sauce.
- grated vegan parmesan cheese to top
How to Make This Delicious Vegan Pesto Recipe
The how-to is so simple: add to processor/blender, blend until smooth. That easy! This sauce goes well with pasta of course, but can also be used as a spread or dip for crackers and veg.
Perhaps my favorite use is to mix with quinoa, which happened by accident one day when I was convinced I had pasta in the pantry and needed some kind of grain or carb to mix it with.
Plus, this pesto freezes well and can be used in pasta dishes or other vegan recipe ideas at a later date!
Step-by-Step Instructions
- Transfer all ingredients to a blender or food processor.
- Pulse until smooth and the ingredients are all broken down.
- Transfer the sauce to an airtight container or jar with a lid and store it in the fridge for up to a week. Use with vegetables, pasta, sandwiches, salad dressing, and more.
Secrets to Success
- Variations: While this recipe is oil and nut-free, you can always add these ingredients or make substitutions as desired. While pine nuts are traditional in pesto, you can also use walnuts, almonds, or cashews. You can also add a bit of kale or spinach in addition to the fresh herbs (basil) if desired. Make it your own! Pesto is forgiving and this is an opportunity to customize to your liking.
Serving and Storage Tips
Transfer the sauce to an airtight container or jar with a lid and store it in the fridge for up to 48 hours. You can squeeze a bit of fresh lemon juice in it to help it stay fresh longer.
Use with vegetables, sandwiches, salad dressings, salads, on pizza, and more. You can always make a delicious vegan pesto pasta recipe as well!
You can scoop leftovers into ice cube trays and store them in the freezer for longer storage. Defrost the pesto cubes one at a time and use them in your recipes.
Recipe FAQs
Nutritional yeast is an excellent addition to pesto instead of parmesan cheese. Nutritional yeast adds a cheesy and nutty flavor without needing any nuts or dairy.
More Favorite Sauces & Recipes
Homemade Strawberry Rhubarb Jam
If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!
10-Minute Easy “Besto-Pesto” Vegan Pesto Recipe
Ingredients
- 1 + 1/4 cup fresh basil leaves
- 1/2 very ripe large avocado
- 1/4 cup tahini + 1/4 cup water
- 2 cloves raw garlic you can use roasted garlic if you prefer
- 1/2-1 tsp salt + pepper to taste
- optional
- 1 tbsp nutritional yeast
- grated vegan parmesan cheese to top
Instructions
- Transfer all ingredients into a blender or food processor.
- Pulse until smooth and ingredients are all broken down.
Notes
Secrets to Success
- Variations: While this recipe is oil and nut-free, you can always add these ingredients or make substitutions as desired. While pine nuts are traditional in pesto, you can also use walnuts, almonds, or cashews. You can also add a bit of kale or spinach in addition to the fresh herbs (basil) if desired. Make it your own! Pesto is forgiving and this is an opportunity to customize to your liking.
Serving and Storage Tips
Transfer the sauce to an airtight container or jar with a lid and store it in the fridge for up to 48 hours. You can squeeze a bit of fresh lemon juice in it to help it stay fresh longer. Use with vegetables, sandwiches, salad dressings, salads, on pizza, and more. You can always make a delicious vegan pesto pasta recipe as well! You can scoop leftovers into ice cube trays and store them in the freezer for longer storage. Defrost the pesto cubes one at a time and use them in your recipes.Nutrition information is automatically calculated, so should only be used as an approximation.
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