This vegan pesto is super easy to make and is non perishable, at least for a few days. A little goes a long way, which makes it perfect for storing in a mini mason jar and throwing it in your backpack for a weekend hiking trip. Along with the perfect amount of pasta for yourself, and whomever else you’re adventuring with.

I knew this vegan pesto was Nomadik worthy when I gave some to my Dad (mister italiano himself) and even he liked it. A good pesto base is made up of oil, cheese, garlic, and basil. So it was crucial to maintain that cheesy flavor, how was I gonna do that? Well, make this recipe and find out for yourself. Everyone who’s tried my vegan pesto, has said they never would’ve been able to tell it was vegan. I still can’t decide whether I like this vegan pesto recipe more than my vegan penne alla vodka recipe. They’ve both become a weekly craving of mine!

Now, the whole point of these recipes is to help vegan nomads maintain their diets on the road. This is where the easy part comes in. All you need is the ingredients listed below (which can also be used in many other meals, so they wont go to waste), and a blender or food processor.

You can use this pesto in sooo many ways. Sauce for a pita pizza, pasta, toast. Sometimes I even add some vegan mayo and make a nice little aioli to top on bowls, tacos, and sandwiches.

Pesto aioli on warm pita bread. Hummus, purple cabbage salad (vinegar, oil, salt), tomatoes, avocado, pesto aioli.

Vegan Pesto

Prep time: 5min Servings: About a weeks worth


  • 2 cups of fresh Basil
  • 1 cup spinach
  • 3/4 cup cashews
  • 1 cup pine nuts
  • 1/2 cup oil (olive or avocado)
  • 6 cloves garlic
  • 3 tbsp nutritional yeast
  • 3/4 tsp salt


  • roast pine nuts until slightly golden (optional)
  • add all ingredients to blender or food processor
  • and….. thats it. Wasn’t that a breeze?!

    ** You may want to add a splash more of the oil during the blending process**

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