Vegan Basil Pesto

With more basil to use up, I made a more traditional pesto. This one is made without dairy and uses nutritional yeast in its place. In my opinion, you wouldn’t even know that there is no parmesan cheese.

You can use this pesto over pasta, serve with bread, or use it as a base for pizza. I sometimes even add leftover pesto to my bread dough for some extra flavour. Since we always have lots of basil in the summer, I portion the pesto into individual servings and freeze so we can have basil all year-round.  This recipe also easily doubles.


– 1/4 cup pine nuts, toasted
– 2 cups basil, packed
– 1/2 cup olive oil
– 1/2 teaspoon of salt
– 1/8 teaspoon pepper
– 3 Tablespoons nutritional yeast
– 1 Tablespoon lemon juice

1. Lightly toast pine nuts in the oven or in a pan. Make sure to watch as they burn easily.
2. Clean and destem basil.
3. Add all ingredients into a food processor. Pulse.
7. Serve.

Published by

Running with Veggies

I'm a plant-based distance runner and mother of two young girls. I enjoy making healthy recipes and experimenting with food. I also love to garden, so you will see many seasonal recipes that use what is currently growing in my backyard. I have a HBSc. in Nutrition and a Doctorate in Education and this background provides me with the skills necessary to pursue my passion - educating others on healthy eating. I don't count calories, so you won't find any nutritional information in my recipes. However, I strive to make each recipe healthy enough to fuel you and your family through the day.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s