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Vegan Pesto


Vegan Pesto

Almonds and basil are the stars of this dairy-free pesto!

© 2008 Ashley Skabar, licensed to About.com, Inc.

Pesto is a savory Italian spread or sauce that is traditionally prepared with fresh basil, pine nuts and Parmesean cheese. It can be tossed with pasta, stuffed in ravioli, used as a spread for sandwiches or even cooked inside burritos or quesadillas for an exciting twist. Feel free to use different fresh herbs that you have available, either in place of or in combination with the basil. Pesto will keep in an air-tight container in the refrigerator for 2-3 days.

Makes about 1 cup

Prep Time: 5 minutes

Total Time: 5 minutes


  • 1 large bunch freshbasil leaves (about 2 cups)
  • ½ cups almond meal
  • ¼ cup finely ground cashews
  • 2 cloves garlic
  • 2 T. white miso paste
  • 2 T. white wine vinegar
  • 2 T. nutritional yeast
  • ½ cup olive oil
  • Salt, to taste


1. In a blender, combine the basil, almond meal, ground cashews and garlic, and blend until creamy but not completely pureed. Add the miso paste, vinegar and nutritional yeast and blend until just combined. In 2-3 additions, add the olive oil until mixture is just creamy (you may not need to use all of the oil). Add salt to taste and serve.

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