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bowl of pesto with a spoon

Vegan Pesto

  • Author: Alexis Joseph | Hummusapien
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 cup 1x
  • Category: Sauces
  • Method: Food Proccesor
  • Cuisine: American
  • Diet: Vegan


Easy Vegan Pesto made with walnuts that tastes amazing on pasta, veggies, grains, potatoes, sandwiches and beyond. Dairy free, quick to make, and delicious!


  • 2 cups basil, packed (2oz)
  • 1/3 cup walnuts*
  • 2 tbsp hemp seeds (can sub more walnuts)
  • 2 tbsp fresh lemon juice
  • 3 garlic cloves
  • 1/2 tsp fine sea salt, to taste
  • 1/3 cup extra virgin olive oil
  • 2-3 tbsp water


  1. Place all ingredients except oil and water in a food processor. Pulse several times, until ingredients are broken down, using a rubber spatula to scrape the sides.
  2. Stream in olive oil and blend again to combine. Add water to desired thinness. Taste and adjust salt if needed.


*You can also use pine nuts. Make sure your walnuts are fresh and stored in the refrigerator to prevent them going rancid. If the pesto has a bitter taste, it means either your walnuts have gone bad or you've over blended the pesto!

Store leftovers in an air-tight container for up to a week. Add a spritz of lemon as needed to brighten it up again.

You can also freeze leftovers in an ice cube tray and defrost it as needed. It should last 1-3 months.