10 Best Raw Vegan Pesto Recipes (2024)

If you know me, you’ll know I’m all about the greens.

I could write a book about the benefits of leafy greens, but all I’ll say now is that if you start adding 1-2 pounds (500g to 1kg) of leafy greens to your diet every day, you’ll see your life change for the better.

Benefits include fast weight loss due to the abundance of thylakoids which suppress the appetite.

The high amounts of magnesium in the leafy greens will help you sleep well, calm your anxiety and reduce your stress.

** Please note that this post may contain affiliate links which means that I can receive a small payment if you make a purchase through my links.

The plant based calcium will protect your bones, giving you stronger teeth and nails, and won’t strip your body of nutrients like dairy does.

This is just the tip of the iceberg (lettuce!) in terms of the benefits leafy greens can bring to your health.

So why aren’t we all including more leafy greens in our diets?

Most people would tell you that they just don’t like the taste of texture or munching through mounds of leafy greens every day.

So how do we get in more leafy greens in our diet without spending all day chewing?

  1. Make a Green Thickie for breakfast and lunch
  2. Take a green powder or green juice
  3. Make a pesto for your dinner and add it to a salad or zucchini/courgette noodles for even more veggie nutrient power.

You can find links to my Green Thickies and recommended green powder above, but in this post we’re focusing on pesto.

Here are 10 of my favourite raw vegan pesto recipes. Just add one of these recipes to your diet every day for a week and really notice the difference.

Enjoy!

10 Best Raw Vegan Pesto Recipes

1) Easy Vegan Pesto (5 Minutes!)

10 Best Raw Vegan Pesto Recipes (2)

The easiest vegan pesto in 5 minutes! Cheesy and flavorful despite being dairy-free, plus an option for lower oil/fat. It’s the perfect plant-based spread for Italian dishes and more!

~Dana, MINIMALIST BAKER

2) Avocado Pesto Sauce (Nut-free, Vegan)

10 Best Raw Vegan Pesto Recipes (4)

Free of nuts, dairy and oils, this pesto sauce can be enjoyed quite liberally over your favorite noodles and veggies.A ripe avocado lends its smooth and creamy texture to this rich sauce, and is complimented with fresh basil, garlic and lemon juice.

~Megan, DETOXINISTA

3) Vegan And Oil Free Pesto With Basil And Avocado

10 Best Raw Vegan Pesto Recipes (5)

This simple recipe for oil free pesto is totally vegan and features basil, cashew nuts and avocado. It’s a super simple, staple dinner that’s whipped up in no time!

~Lauren, LAUREN CARIS COOKS

4) Vegan Avocado Pesto (Raw Glutenfree)

10 Best Raw Vegan Pesto Recipes (6)

Easy creamy Vegan Avocado Pesto recipe. Enjoy it with Italian pasta, spread it on bread, veggies, burgers and make your simple vegan gluten free dinner!

~Fran, BEAUTY FOOD BLOG

5) Raw Vegan Pesto With Zucchini

10 Best Raw Vegan Pesto Recipes (7)Italian pesto is traditionally made with lots of parmesan cheese. This new pesto recipe tastes like the Italian version everyone loves, but it’s vegan and Paleo-friendly!

~Dawn, SMALL FOOTPRINT FAMILY

6) Creamy Avocado Basil Pesto

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Avocados are the best for acreamy pasta sauce – nothing compares to it! Whip up this avocado basil pesto and toss your favorite noodles in.

~Amanda, RAWMANDA

7) Vegan Walnut Pesto

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Using walnuts in place of pine nuts makes this pesto more accessible and slightly more affordable without losing any flavor. Walnuts are widely used in Italy and favored for their rich yet delicate flavors.

~Rika & Doni, VEGAN MIAM

8) Raw Vegan Pesto

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This raw vegan pesto really is one of those dishes that not only tastes good, but is super good for you too.

~Nikkie, EATING VIBRANTLY

9) Everyday Vegan Pesto

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All you need to make your pesto is a food processor. You simply add everything in, blend it up, then drizzle in your olive oil. It seriously couldn’t be easier.

~Alyssa, SIMPLY QUINOA

10) Easy Vegan Kale & Cashew Pesto

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Classic pesto gets a delicious vegan makeover in this recipe and becomes even healthier with the addition of kale leaves. Spread it on sandwiches, add to soups and pastas – the choice is yours!

~Alina, VEGAN RUNNER EATS

After my 10 months on a raw food diet and throwing an epic raw food party for a big crowd, I released my own raw food recipe book for parties. You can get that at a discount by clicking here.

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Which of these pesto recipes appeals to you the most? Let me know in the comments down below…

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I just wanted to tell you I completed the 7 day detox and I feel so great.

I have lost 6lbs, do not feel like I need more my morning coffee, the flushing of my facial skin from rosacea has dramatically reduced and I am so excited to wake up each morning and make a green thickie for breakfast!!

I am a stay at-home, homeschooling momma of 3 littles and at times so busy I would forget to feed myself!

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Katherine Kyle @ Green Thickies

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Katherine lost 56 pounds and recovered from Chronic Fatigue Syndrome with Green Thickies.
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10 Best Raw Vegan Pesto Recipes (19)

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10 Best Raw Vegan Pesto Recipes (2024)

FAQs

How do you make Bobby Flay pesto? ›

directions
  1. Combine the sage, parsley, garlic, coriander seeds, lemon juice, lemon zest, and pine nuts in a food processor or blender and process until coarsely chopped.
  2. With the motor running, slowly drizzle in the oil and process until emulsified.
  3. Add the cheese, salt, and pepper and process 3 to 4 seconds longer.

How long does vegan pesto last after opening? ›

Carrot greens have flavor similar to parsley and taste delicious when combined with basil in pesto. Please refrigerate after opening and consume within three to four weeks of opening as the sauces do not contain preservatives.

How to make pesto Rachael Ray? ›

Add nuts, garlic, zest of 1 lemon and salt to a food processor and pulse into a fairly smooth paste. Add cheese to nut paste and add about 3 tablespoons EVOO; process until smooth. Pulse process basil into sauce until fairly smooth, adding juice of 1 lemon and remaining EVOO.

How do you make pesto taste stronger? ›

Parmesan: parmesan brings its salty, cheesy bite to pesto, giving it that more-ish depth of flavour. At a pinch, you can also use pecorino.

Why do you put ice in pesto? ›

The ice will shock the herbs and prevent them from browning. You can do this with any type of pesto with other herbs and greens such as parsley, mint or arugula.

Why does homemade pesto go bad? ›

Because it's an oil-based sauce, it will spoil and go rancid after a while if exposed to air.

What to sub for Parmesan in pesto? ›

As a vegan ingredient darling and the prototypical cheese flavor alternative, nutritional yeast is a classic Parmesan substitute when making a dairy-free pesto. In many recipes, you'll find it used as a one-for-one swap for the grated cheese, with everything else in the formula staying the same.

Can you eat 2 week old pesto? ›

Pesto Expiration Date

Store-bought pesto, especially if unopened and refrigerated, can generally last up to 1-2 months past its labeled expiration date. However, this can vary based on storage conditions and brand guidelines. Once opened, pesto should ideally be consumed within 3-4 days to ensure freshness and quality.

Is pesto better with pine nuts or walnuts? ›

Italian Cooking Class Using Walnuts

One of the dishes we made was handmade cavatelli pasta with handmade pesto. The chef said that you didn't need to use pine nuts, particularly since they are so expensive. You can use walnuts as a substitute. This is one of the reasons why I don't use pine nuts when I make pesto.

What's in Trader Joe's pesto? ›

Ingredients. Canola oil, basil, parmesan cheese (pasteurized part-skim milk, cheese cultures, salt, enzymes, powdered cellulose), walnuts, garlic, extra virgin olive oil, sea salt, spice.

Why add pasta water to pesto? ›

The salty, starchy pasta water will loosen the pesto enough to make a light sauce over the pasta. Because of its salty, starchy quality, this water will make a more flavorful, thicker final pesto sauce than regular water would.

What to add to pesto to make it better? ›

Add a pinch of salt if the basil tastes too bitter or the pesto needs more zing. Add more Parmesan if you'd like a creamier/cheesier pesto. If desired, you can thin out the pesto with more olive oil.

Why does my homemade pesto taste bad? ›

The most common reason for pesto tasting bitter is that the olive oil is past its best and has started to turn rancid. If the pesto has been made in a food processor or blender, there's also the possibility that it has turned bitter from the crude, sheering action of the blades.

What cuts bitterness in pesto? ›

Acid in the form of vinegar or citrus juices can make a pesto taste less bitter and could even enhance the flavour of the sauce at the same time. In low concentrations, salt can be used to suppress bitterness, which is why people have been adding tiny amounts to coffee for decades. Always go easy to start with.

What is the recipe formula for pesto? ›

The basic ratio is 1:2:2:8 (1 part nuts, 2 parts oil, 2 parts grating cheese, 8 parts leaves or herbs), plus garlic, lemon, and salt and pepper to taste.

What is classic pesto made from? ›

Traditional pesto is a blend of fresh basil, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese. With a food processor, it comes together in just a few steps: Pulse the nuts, lemon juice, and garlic in the food processor until they're finely chopped. Add the basil and pulse again.

When making pesto do you use the stems? ›

THE BOTTOM LINE: While we don't recommend using the thicker stems from a bunch of basil, it's perfectly fine to make the most of your basil bunch and put the younger, more tender stems to use. 1. Don't process thick stems in pesto.

Does jarred pesto need cooking? ›

Yes, pesto can be used straight from the jar and doesn't require cooking or heating. In fact, we actively discourage applying too much heat to pesto, as this will destroy many of the fresh flavours that producers work so hard to retain.

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