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Basil & Parsley Vegan Pesto

Healthy Basil & Parsley Vegan PestoWhat do you do when you have an abundance of herbs? Make pesto!

This creamy, herb-based mixture is an incredibly flavorful, easy, and nutritious way to use fresh summer herbs. Make a big batch at the beginning of the week and you’re set for an abundance of delicious meals throughout your week. 

This pesto is gluten free, vegan, and so fast to whip up! Serve it over your favorite noodles, scrambled eggs, toast, or even dip some crunchy veggies in it—you can’t loose.

Let’s make basil & parsley vegan pesto!

Basil & Parsley Vegan Pesto Recipe by The Local SproutSince I was a kid, I’ve loved pesto—the vibrant color, the earthy flavor, and the simplicity of it. As an adult, pesto pasta has become a reliable go-to for parties & weeknight meals. Everyone loves pesto and it is easy to make!

If you have a garden/ access to a farmer’s market and a Whole Foods Market, you’ve got everything you need to make this simple pesto. Grab some fresh basil & parsley (for the flavor), bulk raw cashews (for the creamy-ness), garlic cloves (for the garlicky-ness), lemon juice (for tangy-ness), and nutritional yeast (for the slight cheesy-ness—and to keep it vegan!).

Basil & Parsley Vegan Pesto Recipe by The Local Sprout

Say hello to your new go-to basil & parsley vegan pesto! It is:

Creamy

Vibrant

Flavorful

Versatile

Garlicky

& Easy-to-make!

If you like this recipe you might also like my Avocado Pesto Pasta Salad, Pretty Pink Slaw, Summer Panzanella, or Easy Garlic & Onion Hummus.

Also, if you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!

Recipe for Vegan Pesto

Basil & Parsley Vegan Pesto
 
Prep time
Total time
 
My basil & parsley pesto is gluten free, vegan, and so fast to whip up! Serve it over your favorite noodles, scrambled eggs, toast, or even dip some crunchy veggies in it—you can’t loose.
Author:
Recipe type: Main, Side, Snack
Cuisine: Gluten Free, Vegan
Serves: 8
Ingredients
  • 1 cup basil
  • 1 cup parsley
  • ½ cup raw cashews
  • 3 fresh garlic cloves
  • ⅓ cup olive oil
  • 1 Tbsp. lemon juice
  • 3 Tbsp nutritional yeast (or sub parmesan cheese if not vegan/ dairy free)
  • 1 tsp salt
  • pinch fresh pepper
Instructions
  1. In a food processor or blender* combine all ingredients.
  2. Blend on high until ingredients are well combined and only slightly grainy, scraping sides as needed.
  3. Taste and adjust seasonings if needed. Blend once more.
  4. Serve pesto over cooked pasta, veggie noodles, on toast, or with fresh veggies. Keep leftovers refrigerated in airtight container. Pesto will last for up to 7 days though best served fresh.
Notes
*I’ve found that a food processor works better to create the perfect textured pesto. If using a blender, be sure to scrape sides of blender frequently as you blend—as the ingredients tend to cake to the bottom.

Nutrition information is a rough estimate of ⅛ of the recipe.
Nutrition Information
Serving size: ⅛ of the recipe Calories: 139 Fat: 12.7g Saturated fat: 2g Carbohydrates: 5.4g Sugar: 0.5g Sodium: 155mg Fiber: 1.5g Protein: 3.4g Cholesterol: 0mg

The Local Sprout

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