Presto Vegan Pesto Recipe -
Presto Vegan Pesto Recipe
  • READY IN 5 mins

Presto Vegan Pesto

Recipe by  

"Honestly, I really never liked pesto. However, now that I am tasting things so clearly (as a vegan), I LOVE the stuff! Here's my new, favorite Presto Pesto!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins

    5 mins


  1. Place the basil, pine nuts, garlic, olive oil, lemon juice, water, and soy topping into a blender. Cover, and puree until smooth.
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Reviews More Reviews

Jul 25, 2011

Yum! Love it! I actually tweaked this recipe with the Yummy Vegan Pesto Classico and had to make some subs with what I had in stock. I used pumpkin seeds instead of pine nuts, Brewer's Yeast replaced the soy cheese. Perfect amount of garlic, and I love the addition of lemon juice. I added a little bit of salt and pepper. I didn't measure how much basil I added. Thanks for the great vegan pesto recipe, NJChick!

Aug 22, 2011

Wow! This tasted great! My husband is lactose intolerant so I'm always on the lookout for tasty vegan recipes. I used sunflower seeds instead of pine nuts just because pine nuts are a little pricey these days.


6 Ratings

Sep 06, 2012

Super yummy, super easy to make! I make this in large batches & freeze in little containers so that I can grab it & go. Even non-vegan hubby loves this recipe!

Jun 29, 2015

This stuff is addicting!!! Very delicious, thanks for the great vegan recipe!

May 05, 2013

Wow!!! I am so excited to have found this recipe. I love pesto, but eat a dairy-free diet, so finding a recipe I'm happy with is always a challenge. Any previous pesto I've made just seemed to turn out poorly. This one is great, and I swear for once the nutritional yeast actually makes me think of cheese (which I so love and miss)! My modifications were as follows: I used pecans because it was what I had on hand, I did add a dash of salt and pepper, my herbs were from the garden and I threw in a little oregano, thyme, and lemongrass (since it called for lemon anyway). I was definitely heaviest on the basil though. Finally, I added the oil very slowly, because my biggest problem with previous pesto attempts has been too much oil for too few herbs. A "bunch" is hard to define so I just went slow and...voila - a great pesto! I probably only used 3 tablespoons of oil, so definitely not a half cup, but I know everyone likes their pesto to slightly different consistencies. Thanks so much for this recipe. It will definitely be my go-to pesto from now on.


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  • Calories
  • 337 kcal
  • 17%
  • Carbohydrates
  • 5.2 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 32.9 g
  • 51%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 100 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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