This gluten-free, vegan pesto is every bit as flavourful as the classic version—no cheese required! Perfect for tossing with pasta, spreading on pizza, or slathering over crusty bread.

IngredientsVegan Pesto

  • ½ cup toasted pine nuts or pepitas
  • 2 tablespoons fresh lime juice
  • 1 small garlic clove
  • Himalayan ¼ teaspoon salt
  • Freshly ground black pepper
  • 2 cups fresh basil leaves
  • ¼ cup extra-virgin olive oil, more for a smoother pesto

Optional Add-ins

  • Nutritional yeast
  • Capers
  • Sun-dried tomatoes

Instructions

  • In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.
  • Add the basil and pulse until combined.
  • With the food processor running, drizzle in the olive oil and pulse until combined.
  • For extra cheesy flavor, add 1 tablespoon nutritional yeast. For brinier flavor, add 2 teaspoons capers. For more umami, add 2 oil-packed sun-dried tomatoes. Briefly pulse to combine. Taste and adjust, adding more nutritional yeast, capers, or sun-dried tomatoes, as desired. For a smoother pesto, add more olive oil.