Homemade Vegan Pesto

Honestly I am really excited about this simple, easy, vegan pesto. I came up with this recipe because 1. I can’t have basil because I am allergic so I wanted to come up with an alternative because I really love and missed pesto. 2. I also am allergic to walnuts which is a common ingredient in most pestos. Pine nuts are also on the ingredient lists on store bought pestos, and pine nuts at the store- they are expennssiivee sis.

Therefore, I came up with some different ingredients as a solution to my quandary. Hence this beautiful, creamy, smooth, aromatic pesto.

Of course, there are always variations of the recipe. For example, you can use basil, instead of spinach, you could do all spinach, all parsley, or even arugula/kale combo. You can also use your favorite nut, it doesn’t need to be almonds. Although I would definitely recommend toasting the nuts, as it gives it a toasty, nutty, smoky depth to it. Roasted cashews could be great as well.

I also love that this is vegan, because instead of the traditional parmesan, I use vegan parmesan, which is very tasty and only takes minutes to make. See the recipe card for the recipe.

Here are some ideas of what you can put this pesto on:

Sandwiches or paninis

Pizza

Toasted French or sourdough bread with red pepper flakes, bacon bits, or pancetta

On top of scrambled eggs

In a breakfast burrito

In an Italian wrap

Pasta

On top of grilled chicken

As a salad dressing

Honesty the possibilities are endless. Also writing that list just made me real hungry. So I am going to literally go eat this pesto, and I hope you enjoy this recipe! Talk to you soon friends.

Homemade Vegan Pesto

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• Author: Allison Olivia
• Total Time: 5 minutes
• Yield: 1/2–3/4 cup 1x

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Description

This pesto is dairy free, creamy, and a great sauce to add to any pasta, bread, pizza, sandwich, etc.

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Ingredients

Scale 1x2x3x

Homemade Vegan Pesto:

• 1 cup flat leaf parsley (not curly)
• 1 cup spinach (or basil)
• 1/2 cup toasted sliced almonds
• 1/4 cup vegan parmesan (see notes for recipe)
• 1 1/4 tablespoon fresh lemon juice
• 2 small cloves garlic
• 1/2–3/4 cup olive oil (depends on how thick or thin you like it)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

 

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Instructions

1. Combine everything, minus the oil, into a food processor or blender. Turn the blender to low, and slowly add in the olive oil.
2. Spread onto pizza,  sandwich, bread, stir into pasta, etc. Enjoy!

Notes

Vegan parmesan recipe: combine 3/4 cup cashews, 3 tablespoons nutritional yeast, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt into a food processor and grind until very fine.

Please make sure you do not accidentally use curly parsley. Use Italian (flat leaf) parsley 🙂 Curly parsley will taste bitter and not good

If you buy sliced almonds that are not toasted, you can easily toast them on an ungreased skillet over medium heat for 3-5 minutes. Watch closely so that it doesn’t burn! It toasts quickly.

You can use basil or spinach, I am allergic to basil, so that’s why I did not use it

• Prep Time: 5 minutes
• Category: Sauces
• Method: Blender
• Cuisine: American/Italian

Keywords: Homemade pesto, pesto recipe, dairy free pesto, vegan pesto, easy pesto, easy homemade pesto