Try our vegan pesto then discover our classic pesto, hemp oil pesto and more pesto recipes.

You'd never guess that this pesto recipe is vegan. It's packed full of flavour, with creaminess from pine nuts, nuttiness from almonds, and bright, zingy flavours from basil and lemon.

How to make the perfect vegan pesto: cook's tips

  • Don't leave nuts on the stove for too long and burn them – it's an easy thing to do!

How to store vegan pesto: Store in a lidded glass jar. You can also drizzle a little extra olive oil onto the top of the pesto in the jar, to preserve it for longer. Store in the fridge for 1-2 weeks.

How to serve vegan pesto: Making pesto pasta? Combine the pesto, pasta and a big splash of pasta cooking water to create a super silky sauce. Pesto is also great spread on crackers, topped with avocado and tomato, used in sandwiches and drizzled over soups and stews.

How to make vegan pesto in advance: This can be made in advance and kept in a tightly sealed jar in the fridge.

Vegan pesto recipe


  • 40g pine nuts
  • 40g flaked almonds
  • 50g spinach
  • 30g basil, stalks removed (20g leaves)
  • 2 garlic cloves, roughly chopped
  • 75ml olive oil
  • 1½ tbsp lemon juice
  • 1 tsp nutritional yeast (optional)


  • STEP 1

    Heat a dry frying pan to a medium heat on the hob. Add the pine nuts and flaked almonds to the pan, then toast for 2-3 mins until fragrant and lightly browned. Remove from the heat and allow to cool.

  • STEP 2

    Add all of the ingredients to a food processor and blitz until semi-smooth – it’s nice to have a slightly rough texture, so don't overdo the blending.

  • STEP 3

    Season to taste then transfer to a clean glass jar with a lid.

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