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Creamy Vegan Basil Pesto

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5 from 6 reviews

  • Total Time: 5 minutes
  • Yield: 2 cups 1x


  • 1/4 cup nutritional yeast
  • 2 cloves garlic, minced
  • 1/3 cup chopped macadamia nuts
  • 1/4 cup pine nuts
  • 3/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 6 cups packed basil leaves
  • 1 teaspoon fresh lemon juice
  • 3/4 cup olive oil


  1. Add all ingredients except for the basil, lemon juice and olive oil to the food processor and give a quick whir, about 10 seconds. Next add the basil leaves and lemon juice. Turn the food processor on and slowly drizzle in the olive oil. Blend for 20-30 seconds until everything is combined.


Recipe makes approximately 2 cups of pesto. Pesto will keep in the fridge for about 5-7 days. This pesto sauce goes well with pasta, pizza, sandwiches, and much more!

  • Prep Time: 5 mins
  • Category: Sauce, Gluten Free, Vegan