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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


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



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



  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!


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