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homemade pesto in a white bowl with a lemon in the background

Homemade Vegan Pesto


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

Description

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


Ingredients

Scale

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
  • 1/23/4 cup olive oil (depends on how thick or thin you like it)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

 


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