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10-Minute Easy "Besto-Pesto" Vegan Pesto Recipe

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.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: sauces
Keyword: blender, dairy free, food processor, gluten free, healthy, nutfree, oil free, pasta, pesto, plant based, sauces, vegan
Servings: 2 -3 servings
Author: Remy

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.