Vegan Pesto

This is quite simply the easiest recipe to make and comes with a huge punch of flavor.  It yields about 2 cups of pesto.  You can use the entire batch, however it also freezes well and is great to have handy when you need an easy sauce.  You can use it on pasta, garlic bread, on a crostini, in sandwiches, on pizza, in pesto ratatouille…the options are endless.  Enjoy!



  • 6 cups Basil, fresh whole leaves, rinsed and dried
  • 10-20 cloves of Garlic
  • ¾ cup Nutritional Yeast
  • ¾ cup Pine Nuts
  • ¾ cup Extra Virgin Olive Oil
  • 1 teaspoon Salt


Place all ingredients in a food processor and blend until fully mixed.  Add more or less garlic to taste. I used 22 cloves because garlic…  Makes 2 cups.

Vegan Pesto Recipe Card


Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!



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