Easy Vegan Pine Nut Pesto

by | Updated: December 4th, 2016 | Read time: 1 minute

Pesto without parmesan? Skeptics might scoff at the cheese-free idea. But if you’re cutting down on your consumption of animal products and trying to eat healthier, you’ll applaud this simple vegan version. In addition to pasta and sandwiches, this flavorful sauce makes a delicious drizzle or dressing for casseroles, sautéed veggies, proteins like tofu and quinoa salads. Soon enough you’ll be adding it to everything you cook!

Vegan pesto sauce with pine nuts and basil in jar #recipe | Vitacost.com/blog


1/4 cup pine nuts, toasted
2-3 Tbsp. extra virgin olive oil
1/3 cup fresh basil, chopped
Freshly ground black pepper, to taste
Pinch of sea salt, optional


  1. In a high-speed blender or food processor, combine all ingredients until smooth.
  2. Cover in an airtight jar and refrigerate leftovers for up to 5 days.