Vegan Basil Pesto

One of the most delicious foods in the world is pesto. What’s better than vegan basil walnut pesto?

If you’re like me and you grow basil in pots all summer long, taking advantage of the last of the basil before winter hits by making pesto is one of the best things you can do for yourself. I use walnuts instead pine nuts because I prefer the flavor.

I reserve a smaller amount to enjoy all week, and then I put the rest in an ice tray, covered, in the freezer. Savor the taste of basil and sunshine for the next few months.

Vegan Basil Pesto

This recipe yields about 1 cup.
Prep Time 5 minutes
Total Time 5 minutes
Servings 30
Author Tania Van Pelt


  • 2 cups packed fresh basil
  • cup extra virgin olive oil more as needed
  • ½ cup raw pine nuts or walnuts
  • 2 cloves garlic, chopped chopped
  • 1 teaspoon sea salt plus more to taste as needed


  1. In a blender or food processor, add the fresh basil, roughly chopped, garlic and pine nuts or walnuts, and half the olive oil.
  2. Blend and then slowly drizzle the rest of the oil in until you get a smooth consistency, add the salt, blend again.
  3. Taste and adjust seasoning to your liking.

Recipe Notes

If you find walnuts or pine nuts have a bitter taste, try toasted pumpkin seeds (pepitas). They have a natural sweetness, and they go really well with this pesto recipe.