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Fresh pesto

Easy Vegan Pesto

This super easy and delicious Vegan Pesto will become a staple in your household!

Course Appetizer, Dinner, lunch, Side Dish
Cuisine Italian, vegan
Prep Time 5 minutes


  • 2 cups Kale or other greens (spinach, chard, arugula)
  • 2 cups Fresh basil leaves
  • 1/4 cup Sunflower seeds or other (pine nuts, almonds, walnuts, etc...)
  • 1/4 cup Vegan parmesan cheese or nutritional yeast
  • 1-2 Tbsp. Lemon juice
  • 2-4 cloves Garlic
  • 1-4 Tbsp. Extra virgin olive oil optional
  • 1/2 tsp. Salt
  • 1 tsp. Red chili flakes optional


  1. Place all the ingredients in a food processor or blender and blend until creamy (up to 5 minutes).

    You may need to scrape down the sides part way through.

    If you don't want to use olive oil, you may use water or vegetable broth to help make a creamy consistency.

    Store any leftovers in an airtight container for about a week. To keep it fresher, you may add a little olive oil to the top to create a seal (don't mix it in until ready to use).

    You can also put the pesto in ice cube trays, cover with plastic wrap, and place in the freezer. Use cubes as needed.