This vegan pesto recipe is very quick to make and can be used in a huge variety of ways which I’ll outline here.
I’m delighted to share this easy vegan pesto recipe. It comes together in minutes and keeps well, making it a reliable staple for quick meals and flavour boosts.
Pesto might seem familiar, but when you have a jar of this in the fridge it transforms weekday cooking — toss it with pasta, spoon it over roasted vegetables, or use it as a quick sandwich spread.
How can you use vegan pesto?
This vegan pesto is versatile and works with many diets and meals. Ideas include:
- Tossed with pasta for a speedy main
- Mixed through roasted vegetables and pasta for extra depth of flavour
- Stirred into roasted veg and quinoa with a few drained canned beans for a hearty lunchtime salad
- Swirled into scrambled eggs for a flavour hit (not vegan)
- Spread on an omelette and topped with cheese for a quick “pizza” style meal (not vegan if using dairy cheese)
- Used as the base sauce on a pizza instead of tomato sauce
- Heated and combined with canned tomatoes as the start of a pasta sauce, bolognese or pizza sauce
- Smeared over fish fillets, topped with breadcrumbs and baked (not vegan)
- Coating for chicken pieces before breading and baking — perfect for a quick nugget-style snack (not vegan)
- Thinned with olive oil and used as a salad dressing
The uses are limited only by your imagination.
Making pesto at home lets you control the ingredients and the flavour. No preservatives — just simple, wholesome components you can trust. Adjust the nut quantity, basil, garlic and oil to suit your taste and desired texture.
If you like visual guides, watch the short video and then try it yourself.
Make sure you pin my vegan pesto recipe…
Vegan Pesto: Brazil Nut & Sun-Dried Tomato
Pin Recipe
Vicki Montague – the Free From Fairy
Ingredients
- Large handful Brazil nuts
- 6 sun‑dried tomatoes in approx 3 tbsp olive oil
- 1 clove garlic – peeled
- Large handful of basil leaves – washed
- Squeeze of lemon juice
- Optional additional olive oil to reach desired consistency
Instructions
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Place the Brazil nuts, sun‑dried tomatoes (with their oil), garlic, basil and a squeeze of lemon into a handheld chopper or blender.
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Pulse until you reach your preferred texture. Add extra olive oil if the mixture is too thick.
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Transfer to a clean jar and store in the fridge. It will keep for around two weeks; use your judgement and discard if it looks or smells off.
I’ve shared this recipe with Free From Farmhouse and FreeFromFridays.