Vegan Basil Pesto Sauce (with Seasonal Swaps)

Fresh, vibrant, and bursting with flavor, this Vegan Basil Pesto is the kind of sauce that turns simple meals into something special. Made with fresh basil, nuts, and nutritional yeast, it’s creamy, plant-based, and endlessly versatile — perfect on pasta, spread on toast, or swirled into soups. I’ll also share one of my favorite ways to enjoy it: tossed with pasta and sun-dried tomatoes for a quick, Mediterranean-inspired dish.

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There’s something magical about the scent of fresh basil. It takes me right back to summers in Greece, where basil plants often sit proudly on balconies and courtyards, their green leaves perfuming the warm evening air. Greek grandmothers always said basil was for blessing the home as much as it was for flavoring the food.

Here in my kitchen, Vegan Basil Pesto is one of those recipes I return to again and again. It’s quick, versatile, and endlessly forgiving. While traditional pesto is heavy with Parmesan cheese, this plant-based version leans into the brightness of basil, the richness of nuts, and the subtle “cheesiness” of nutritional yeast. The result is creamy, aromatic, and deeply satisfying - a little jar of green gold you can drizzle, spread, or stir into just about anything.

Ingredients (Makes 1 cup)

• 2 cups fresh basil leaves, packed (or ½ cup basil + 1–1 ½ cups spinach, parsley, or arugula if basil is limited)

• ½ cup raw cashews or pine nuts (lightly toasted if you prefer)

• 3 Tbsp nutritional yeast

• 2 garlic cloves (or 1 clove for milder flavor)

• Juice of ½ lemon

• ½ tsp sea salt (adjust to taste)

• ½ cup extra virgin olive oil (single sourced)

How to Make Vegan Basil Pesto

1. Prep the basil - Rinse and gently pat the leaves dry. Use the leaves only — the thicker stems can be a bit bitter and fibrous. (Tender baby stems are fine if you don’t want to waste them.)

2. Blend the base - In a food processor, add basil, nuts, nutritional yeast, garlic, lemon juice, and salt. Pulse until everything is roughly chopped.

3. Stream in the olive oil - With the motor running, slowly drizzle in the olive oil. Scrape down the sides as needed, blending until smooth and creamy.

4. Taste + adjust - Add more lemon for brightness, nutritional yeast for cheesiness, or salt for depth. If it’s too thick, drizzle in a little more olive oil or a spoonful of water.

   
   

Seasonal Swaps & Tips

• Stretch your basil: If you only have a small handful (say ½ cup), bulk it out with spinach or parsley. Arugula gives a peppery edge, and mint brings a cooling note.

• Nut options: Pine nuts are classic, but walnuts, cashews, or almonds work beautifully too. Toast them lightly for extra flavor.

• Storage: Store in a sealed jar in the fridge for up to 5 days. To keep it vibrant green, pour a thin layer of olive oil over the top. You can also freeze pesto in ice cube trays for quick portions.

Meal Idea: Pasta with Vegan Basil Pesto & Sun-Dried Tomatoes

One of my favorite ways to enjoy this pesto is tossed with pasta and sun-dried tomatoes. The tangy, marinated tomatoes add depth while the pesto keeps everything fresh and vibrant.

Here’s how I make it:

• Cook 8 oz of your favorite pasta until al dente.

• In a skillet, warm 2–3 tablespoons of the oil from your sun-dried tomato jar. Add 2 cups of seasonal vegetables (like zucchini, spinach, or broccoli) and sauté until tender.

• Stir in ½ cup of thinly sliced sun-dried tomatoes.

• Add the pasta to the pan along with ½–⅔ cup of Vegan Basil Pesto and a splash of pasta water. Toss until creamy and coated.

• Finish with a squeeze of lemon, fresh herbs, and toasted pine nuts.

  
  

It’s quick, nourishing, and full of bold Mediterranean flavors - the kind of dish that tastes like sunshine on a plate.

Closing Reflection

In the spirit of Conscious Vegan Kitchen, pesto reminds me of why I cook: to connect with the earth’s gifts, to honor ancestral wisdom, and to bring joy into everyday meals. A simple handful of basil leaves can become a blessing - for your home, your body, and the people you share it with.

🌿 If you make this Vegan Basil Pesto, I’d love to hear how you used it! Leave a comment below, share it with a friend, or tag me (@consciousvegankitchen_) when you bring this little jar of green magic into your kitchen.