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Vegan Pesto

Serves 2 10 minute prep time

By Paige Snyder on July 28, 2014

Vegan Pesto

Whether you’re craving pesto for pasta or as a hors d’oeuvres spread, this vegan pesto recipe lets you get creative in the kitchen. Start with the base ingredients, and then pick your own green and nut and experiment with flavor!

If you can’t eat this much pesto in a week, try freezing it into ice cube trays for fresh flavor any time of year.

Some of our favorite combinations:

  • Dandelion greens, pumpkin seeds and hazelnuts
  • Basil, spinach and walnuts
  • Arugula, basil and walnuts

Note: If you’re using a bitter green (arugula, beet or dandelion greens) it’s  best to pair them with second, less bitter herb or green choose a nut that has natural sweetness (hello pecans and hazelnuts).


  • 1 clove garlic
  • ¼ cup Vega® Antioxidant Omega Oil Blend
  • ½ tsp sea salt
  • 4 Tbsp nutritional yeast
  • 1 cup nuts or seeds (almonds, pine nuts, pecans, pumpkin seeds, sunflower seeds, cashews, hazelnuts, pistachio, or walnuts)
  • 2 cups fresh greens (basil, dandelion greens, arugula, cilantro, kale, parsley, or beet greens)


  • Add all of the ingredients to your food processor and blend until smooth and creamy.

  • You may want to add a touch of water if you like a thinner consistency.

Paige Snyder

Paige Snyder works at Vega as a Regional Educator. She is a plant-based nutritionist who specializes in sport performance, stress management, and achieving your optimal weight. Paige is currently completing her Masters in Nutrition from the University of Bridgeport, and loves to develop raw dessert recipes.
Paige Snyder

In this recipe