Im trying to omit yeast from my diet. Made this today. Is this sauce good for a vegan pesto pizza? 3.7 (74.74%) 19 votes. I made this last night for some pizza. Glad I saw your page! I just made this today and it was delicious :). Xo. Ive also heard of people using spinach, arugula, and dandelion. Yum! Next time, would you mind leaving a rating with your review? We haven’t tried that and can’t say for sure, but if you experiment with it, report back on how it goes! Thanks so much for sharing! Mmmm mmm. Can this recipe be canned? That looks so so delicious, definitely gonna try this recipe, i looove pesto! Would this be good for a meal prep dish? I know I shouldn’t, but I could eat this by the spoonful! thank you! I’m definitely making it again. what brand would you suggest? . We don’t eat a strict vegan diet but love to have it without dairy and it tastes amazing. I might not be 100% vegan but I am trying to get there. Thanks so much for the lovely review! Thanks so much! I think because it wasn’t what he expected. I made it pretty much exactly to the recipe, but added a little extra oil as my blender was too big. Great recipe! Thanks for the amazing review. A very palpable texture treat awaits! Now. Yay! I made it……. We had it with spaghetti squash and roasted chickpeas. Thanks for sharing! We loved the bite of the raw garlic and did not find it to be too noochy. I’m going to try this but I’m only going to put one Tbs. I use carrot tops! Thank you. Thank you, Dana!! No one would EVER know it was vegan or oil free. We’re so glad everyone enjoyed it! Either I was really hungry or this Pesto is the BOMB! I wanted to use basil AND corriander AND parsely haha, so I used a whole packet each of all three, half a squeezed lemon, three tablespoons of rapeseed oil, half teaspon of pink himaylain salt, large tbp of lazy (brand name) chopped garlic in vinegar, whole packet of pinenuts (about 100g) and 5 heaped tbsp of nutrional yeast, and as much water as it needed to my preffered texture. It’s soooo good! Added this to some vegan tortellini from kite hill and it was absolutely delicious. Thanks! Bravo! Excellent flavor. Yay! Hope that helps! How long can I keep this in the fridge for? Do you recall the quantity of white beans you used? Thanks so much for this! Sometimes I do no oil and all water, other times I add a couple TBSP of EVOO. I made this for the first time yesterday just to eat over gluten free pasta and it is SO GOOD! ? So good tossed with tenderstem broccoli, petit pois or other green vegetables, cherry tomatoes and pasta. You’ll get an awesome recipe ebook containing 10 delicious vegan dinner recipes and you’ll be the first to know when new recipes are posted to the blog. Now all I have to do for dinners is cook the pasta! Great color! I then made it for home but with only 1 clove of garlic and it was also delicious. Hi Laura, you can definitely freeze the pesto! So, Thanks so much for the lovely review, Devin. Hope that’s okay with you? Best thing is that it is light and healthier compared to its cheesy variety. Really incredibly good. I also used a little extra lemon and the pine nuts. Thanks for always having wonderful vegan recipes, Dana! I LOVE your recipes! Overall a staple! This sounds amazing, I am definitely going to try it. Happy Thanksgiving! Thanks so much for sharing, Sarah! I made a few modifications due to a lack of pine and walnuts, so I used cashews instead. I add an extra tablespoon of pine nuts and sub out the nooch for the vegan parmesan recipe she has. I just made your dried tomato pesto pasta yesterday, oooh i was so delicious! Any suggestions for making it without nutritional yeast? I made it today and I think by far it is the best pesto I’ve ever made. YESSSSS this looks delicious! This is great. I will try it and let you know. It’s super helpful for us and other readers. Is there any certain type of spiralizer you might be able to recommend to a minimalist on a budget? Will keep stored in the fridge for up … Love this pesto! First time making pesto and oh my gosh- it turned out amazing! Thanks x. Soooooooo delicious. It is much appreciated! Used cilantro and spinach instead. It’s super helpful for us and other readers. I am also allergic to garlic, but not onion, so I will use onion instead. My husband, although he liked the fresh ingredients, gave it three out of five stars. We used raw, but roasted (lightly) can work, too! I can see many uses for this pesto. 32 mg is considered a “very low sodium” amount according to the American Heart Association. We are so glad you enjoyed it! Can’t wait to make a pizza with it. Very Yummy Recipe!!. I used tahini in place of the nuts due to allergies. I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! Thanks a bunch :), Thanks so much for the lovely review- we are so glad you enjoy it! Best pesto I’ve ever made. Thanks so much for the lovely review, Michelle. The nutritional yeast supplies a nominal amount of sodium- most of it comes from the sea salt. Hi Connie! I make this with a tweak I picked up from Dana’s Super Green Vegan Kale Pesto and put in an extra cup of fresh parsely. Do I use two small packs of basil leaves or large? Didn’t miss the cheese at all! I, too, used the larger amount of nutrish yeast. I just made this and it was super easy and yummy. So delicious! I loved the yeast flakes idea as it did really make it cheesy! Sounds incredible! I don’t think it would mess up the consistency too much seeing a though its not a ton of garlic being used. Hi Jenn! Xo, This was so good!!! I always made my pesto with a processor, but now just use a knife and cutting board. Much better than Trader Joe’s Vegan Pesto. It’s no secret that I have a thing for pesto.

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