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Close up of some nut free vegan pesto in a jar.
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4.5 from 2 votes

Nut Free Vegan Pesto

This nut free vegan pesto is perfect tossed with pasta or used as a pizza sauce.
Prep Time12 mins
Total Time12 mins
Course: Main Course
Cuisine: Italian
Keyword: dairy free, nut free, vegan
Servings: 8
Calories: 149kcal


  • Blender or food processor


  • 1 cup tightly packed fresh basil leaves
  • 1/2 cup extra virgin olive oil
  • 1/2 cup pumpkin seeds
  • 1/4 cup nutritional yeast
  • 1 1/2 cloves garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  • Add fresh basil, olive oil, pumpkin seeds, nutritional yeast, garlic, salt and pepper to a food processor or blender.
  • Process/blend until smooth.
  • Makes approximately 1 cup of nut free vegan pesto.


  • Store in an airtight container in the fridge for up to five days.
  • Optional additions: a handful of sun dried tomatoes or fresh chili peppers.


Serving: 2Tablespoons | Calories: 149kcal | Carbohydrates: 1g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Sodium: 146mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg