11 Jan 2024 Vegan

Vegan Pesto

Making vegan pesto at home is very easy: take some nuts, some fresh leafy vegetables, some olive oil, salt and pepper, put everything in a blender, and you’re done. I always make pesto fresh and like to experiment with the ingredients. This recipe is my favorite. It smells and tastes like THE pesto, but contains no cheese, and you won’t miss it at all in this recipe.

You can store this vegan pesto, sealed, in the refrigerator for about five days.

Serves: 1
Nutrition: 737 kcal 72 g fat 9 g carbs 17 g protein 5 g fibre
  • Ingredients
  • 2 tbsp roasted pumpkin seeds
  • 1 tbsp roasted pine nuts
  • 1 tbsp hemp seeds
  • 1 tbsp nutritional yeast
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • A large bunch of fresh basil (about 50 g), washed
  • 50 ml olive oil (or to taste)
  • Salt and pepper to taste



Rinse the basil. Remove the basil leaves from the stems and pat them dry with a kitchen towel.


Place all the ingredients in a blender and process. Taste. If necessary, add more salt/pepper. Done!