Homemade vegan pesto recipe

Homemade vegan pesto recipe

First of all, basil pesto, which appeared in Roman times, is no longer to be discovered as it is so well known. Indeed, it is a tasty mixture of basil, olive oil, garlic, pine nuts and parmigiano or pecorino cheese. Often associated with pasta, it is also eaten on toast or as a seasoning. But there is also a vegan version, without cheese, which is just as delicious. But nothing could be simpler to do! Here is the homemade vegan pesto recipe.

Preparation time: 5 minutes


  • 20 g pine nuts
  • 3 tbsp. tablespoon of yeast
  • 3 cloves of garlic
  • 20 ml lemon juice
  • 80 g fresh basil
  • 1 pinch of salt
  • 3 tablespoons of olive oil
  • Some water


  • A kitchen scale
  • A blender (or any device for mixing)
  • The heart of the matter: the recipe (nothing could be simpler!)
  • Mix the fresh basil, pine nuts, lemon juice, salt, garlic cloves and yeast. In just a few moments, you will obtain a creamy texture with a delicious smell. But beat your feet! There are a few steps left.
  • Then gradually add the olive oil to your mixture. Do not hesitate to add a little water until you obtain a satisfactory texture.
  • Pour everything into the container of your choice.
  • Treat yourself !

How to store your homemade vegan pesto recipe?

2 storage options:

If you plan to eat it in the coming days: put it in an airtight container in the refrigerator. It will keep for a maximum of 3 days.

Ps: don't worry if its color changes and darkens: it's just oxidation, without danger for health or taste!

If you wish to consume it in the coming months: in an airtight container in a freezer bag, in the freezer. Nothing's easier !

Also discover our hummus recipe without tahini, guaranteed to be killer!

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