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+ servings
parsley pesto in a blue bowl

Vegan Parsley Pesto Recipe

Kristina Todini, RDN
Vegan Parsley Pesto, a plant-based twist on traditional pesto made with parsley instead of basil and nutritional yeast instead of cheese. Ready in only 5 minutes!
5 star (1 rating)
Prep Time 5 minutes
Total Time 5 minutes
Course Sauces, Dressings + Dips
Cuisine Italian-Inspired
Servings 16 servings
Calories 85 kcal

Ingredients
  

  • 2 cups parsley
  • cup pine nuts or seeds if nut-free
  • 2 whole garlic cloves
  • ½ cup 120 ml extra virgin olive oil
  • cup nutritional yeast
  • teaspoon salt
  • teaspoon fresh cracked pepper
  • Optional: squeeze of fresh lemon juice

Instructions
 

  • Wash and prep the parsley: First, wash the parsley by either running under cold water or submerging in a large bowl of water and swishing to remove dirt. Then dry the parsley in a salad spinner or lay it flat on a plate or kitchen towel.
  • Blend the greens, nuts, garlic, and oil: Next add the cleaned and dried parsley to a food processor. Add pine nuts and garlic cloves and pulse until finely chopped. As you're pulsing the ingredients, drizzle in olive oil and continue to pulse until the chopped ingredients are well coated in oil, but still chunky.
  • Add nutritional yeast, spices, and lemon juice: Finally, slowly add in nutritional yeast, salt, and pepper, tasting and adding more until you reach your desired taste.

Notes

  • Nuts or seeds? Traditional pesto sauce uses pine nuts, but any nut or seeds will be delicious in this pesto. We used pumpkin seeds in this recipe (as shown in the accompanying photos) to make this pesto nut-free.
  • Tools Needed: food processor or blender, knife set, cutting board, salad spinner
  • Prep Ahead: Make this simple pesto up to 2-3 days before serving, or freeze until ready to use.
  • Leftovers and Storage: Leftover pesto should be stored in an airtight container in the refrigerator for up to four days, and in the freezer for up to 2 months (possibly longer).
  • Nutrition notes: This recipe made as written (with vegan cheese and seeds) is plant-based, gluten-free, and nut-free. It is a good source of vitamin C, plant-based protein, and fiber.

Nutrition

Serving: 1servingCalories: 85kcalCarbohydrates: 1gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 23mgPotassium: 77mgFiber: 1gSugar: 1gVitamin A: 633IUVitamin C: 10mgCalcium: 11mgIron: 1mg
Keyword parsley pesto, vegan parsley pesto
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