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Vegan basil pesto - Dr. Axe

Vegan Basil Pesto Recipe

  • Author: Dr. Josh Axe
  • Total Time: 5 minutes
  • Yield: 6 1x
  • Diet: Vegan


Traditional pesto recipes include cheeses, making them off-limits for vegans. My vegan basil pesto is easy to make and vegan-friendly.


  • 1½ cups fresh basil
  • 1½ cups spinach
  • 1½ tablespoons sun-dried tomatoes
  • ¼ cup extra virgin olive oil
  • ⅓ cup pine nuts
  • 3 cloves garlic, peeled
  • zest and juice of 1 lemon
  • salt and pepper to taste
  • water to blend


  1. Add all ingredients except water to a food processor or high-powered blender. Starting with ½ cup water, pulse and then puree pesto, adding water as needed to make a smooth paste.
  2. Use immediately or store in a jar in the refrigerator for 2–3 days.
  • Prep Time: 5 min
  • Cook Time: 0 min
  • Category: Sauces & Dressings
  • Method: Blender
  • Cuisine: Italian


  • Serving Size: 32g
  • Calories: 137
  • Sugar: 0.7g
  • Sodium: 9mg
  • Fat: 14.2g
  • Saturated Fat: 1.6g
  • Unsaturated Fat: 12.6g
  • Trans Fat: 0g
  • Carbohydrates: 2.4g
  • Fiber: 0.7g
  • Protein: 1.6g
  • Cholesterol: 0mg

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