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Homemade vegan pesto in a white bowl on a marble table.

Best Vegan Pesto

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
  • Author:
  • Prep Time: 8 mins
  • Total Time: 8 minutes
  • Yield: 1 cup 1x
  • Category: Sauces
  • Cuisine: Italian
  • Diet: Vegan


Basil, cashews, miso, lemon juice, and EVOO are all you need to make the best vegan pesto in under 10 minutes.


  • 3 packed cups basil leaves (about 1 large bunch)
  • 1/3 cup raw cashews
  • 1 medium garlic clove, roughly chopped
  • 2 teaspoons white miso
  • 2 teaspoons lemon juice
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • 1/3 cup extra virgin olive oil


  1. In a food processor (see below for blender instrux), combine the basil with 1/3 cup cashews and 1 garlic clove. Pulse until everything is broken down.
  2. Then add 2 teaspoons miso, 2 teaspoons lemon juice, 1/4 teaspoon salt, and a few grinds of pepper. With the motor running, gradually stream in 1/3 cup olive oil and puree until smooth. Taste and adjust the seasonings, if needed.
  3. Scrape the pesto into a small container and close with an airtight lid. Keep in the fridge for 2 to 3 days – or freeze for up to 3 months.


Although a food processor is best, you can make pesto in a blender: combine all the ingredients in the blender at once and puree until smooth, stopping to scrape down the sides often. This method may require a bit more oil.


  • Serving Size: 2 tablespoons
  • Calories: 107
  • Fat: 11 g
  • Carbohydrates: 2.1 g
  • Protein: 1.2 g

Keywords: vegan, pesto, basil, cashews, italian