A delicious and nutritious vegan basil pesto, perfect for those avoiding dairy. Simple to make and delicious to eat. You won't notice it's dairy free!

VEGAN BASIL PESTO

A simple vegan basil pesto has been on my recipe creation list for quite some time!  I LOVE LOVE LOVE basil pesto but unfortunately as someone who chooses to avoid dairy regular pesto is not always such a friendly choice.

My mum thinks parmesan cheese is the best part of basil pesto.

So the challenge was on.


How could I make a simple vegan basil pesto that still tasted delicious?

Well!  Let me share with you this recipe.  Whether you eat dairy or not you will LOVE this vegan basil pesto (I promise – even my mum and hubby were impressed!).

This vegan basil pesto doesn’t just taste delicious.  It also packs some pretty impressive nutritional stats.  Specifically, basil naturally contain essential oils that are known to have anti-inflamatory and anti-bacterial properties.  Combine that with the healthy fat from coconut milk and nuts and you have yourself a protein-packed pesto.

And they say vegans don’t get enough protein!

A good vegan basil pesto is the perfect accompaniment to a sharing platter, pizza, pasta and bread boards.  My favourite is simply with good quality crackers (shown below are my favourite brand, ‘Eat Rite‘ available in Woolworths and Coles – check out my snapchat krissyropiha for more of my favourite brands of food!).

A delicious and nutritious vegan basil pesto, perfect for those avoiding dairy. Simple to make and delicious to eat. You won't notice it's dairy free!
A delicious and nutritious vegan basil pesto, perfect for those avoiding dairy. Simple to make and delicious to eat. You won't notice it's dairy free!
A delicious and nutritious vegan basil pesto, perfect for those avoiding dairy. Simple to make and delicious to eat. You won't notice it's dairy free!
Simple vegan basil pesto
 
Prep time
Total time
 
Simple vegan basil pesto. Perfect for entertaining!
Author:
Recipe type: Vegan
Cuisine: Vegan
Serves: 8 servings
Ingredients
  • 2 cups lightly packed basil, washed
  • 2 tbsp cashews, soaked in water for 4-6 hours and drained
  • ⅓ cup pinenuts
  • 1 clove garlic
  • 2 tbsp coconut milk
  • ¼ tsp pink himalayan salt
Instructions
  1. Add the basil, cashews, pinenuts, garlic and salt to a food processor;
  2. Pulse for approximately 1 minute or until the mixture is a rough texture;
  3. Add the coconut milk and continue to pulse until the pesto has reached your desired texture;
  4. Scoop the pesto into a serving dish and store in the fridge until ready to serve.
Notes
*If you do not have time to soak the cashew nuts you can use unsoaked cashews and increase the time needed to pulse/process the pesto;
*Pesto will store for approximately one week in the fridge.

What’s your favourite way to use pesto?

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