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top view close up of vegan almond pesto in a glass dish with fresh basil leaves on top and raw almonds scattered on the side.

Vegan Almond Pesto

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  • Author: Gigi & Sersie
  • Total Time: 5 minutes
  • Yield: 4 1x
  • Diet: Vegan


This yummy 5-minute vegan almond pesto sauce is gluten-free, dairy-free, oil-free, soy-free, and has only five ingredients.


Units Scale
  • 1/2 cup raw almonds
  • 1 cup fresh basil, packed
  • 1 clove garlic, roughly chopped
  • 2 Tbsp fresh lemon juice
  • 3-4 Tbsp water
  • Salt to taste (I used 1/4 tsp)

Optional additions

  • 1/2 to 1 tsp crushed red pepper for heat
  • 1 to 2 tsp nutritional yeast for a cheesy flavor


Put raw almonds, fresh basil, lemon juice, roughly chopped garlic, and water into a blender and blend until smooth. I used a Nutribullet for this pesto sauce, which turned out great. If it's too stiff, add another tablespoon of water to thin it out. Salt to taste (I used 1/4 teaspoon). If you like things spicy, add some crushed red pepper. If you like it "cheesy," add nutritional yeast.

Pesto keeps well in an air-tight container for up to 4 days.



  1. Measuring cup
  2. Knife
  3. Cutting board
  4. Blender
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Sauces
  • Method: Blender
  • Cuisine: Italian