Pesto – 3 Vegan Variations

A fresh twist on pesto with 3 really easy vegan variations, so you can knock some up whatever you have in the cupboard. Keep it stored in the fridge for around 3-5 days and the flavour will develop even more.

There are so many delicious ways to serve pesto – stirred through pasta or houmous, as a dressing for salad leaves or anything with vegan cream cheese, think spread on crackers, or even as a pizza topping. Enjoy experimenting!

If you can’t get a vegan alternative to parmesan you can substitute with nutritional yeast.

Pesto in three jars with spoons

Kale & Rocket Pesto

Super-green with a peppery kick.

Course Dinner
Cuisine Vegan
Tags kale, pesto, rocket, vegan
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 2 cups kale
  • 1 cup rocket
  • 1 garlic clove large
  • 1/4 cup vegan parmesan finely grated - see notes
  • 1/2 cup pine nuts
  • 1/4 tsp salt
  • 1/2 tsp lemon juice
  • 1/3 cup olive oil

Method

  1. Place the kale and rocket in a food processor and blend until finely chopped.
  2. Add in the garlic clove, grated parmesan and pine nuts and blend until it forms a chunky paste.
  3. Add the salt and lemon juice and blend into the paste before starting to add the oil one tablespoon at a time. Mix each spoon in fully before adding the next and stop when it reaches the consistency of a runny paste. The oil should have emulsified and the pesto should have a glossy look.

Recipe Notes

I used the Violife Prosociano vegan Parmesan.

Pesto in a jar with garlic, kale in rocket

Pesto on a spoon with a jar

Pesto on a spoon

Lemon, Sage & Hazelnut Pesto

Zesty with warm, nutty undertones.

Course Dinner
Cuisine Vegan
Tags hazelnut, lemon, pesto, sage, vegan
Prep Time 10 minutes

Ingredients

  • 1 cup fresh basil
  • 1/3 cup fresh sage
  • 1/4 cup vegan parmesan finely grated - see notes
  • 1/2 cup hazelnuts
  • 1/4 tsp salt
  • 1 tsp lemon juice
  • 1/2 lemon, zest of
  • 1/2 cup olive oil

Method

  1. Place the basil and sage in a food processor and blend until finely chopped.
  2. Add in the grated parmesan and hazelnuts and blend until it forms a chunky paste.
  3. Add the salt, lemon juice and lemon zest and blend into the paste before starting to add the oil one tablespoon at a time. Stir each spoon in fully before adding the next and stop when it reaches the consistency of a runny paste. The oil should have emulsified and the pesto should have a glossy look.

Recipe Notes

I used the Violife Prosociano vegan Parmesan.

Pesto in a jar with a spoon, with lemon and hazelnuts

Pesto on a spoon

Pesto on a spoon with hazelnuts

Cashew & Chive Pesto

Classic pesto flavours with a fresh twist.

Course Dinner
Cuisine Vegan
Tags cashew, chive, pesto, vegan
Prep Time 10 minutes

Ingredients

  • 1 cup fresh basil
  • 1/3 cup fresh chives
  • 1 garlic clove, large
  • 1/4 cup vegan parmesan finely grated - see notes
  • 1/2 cup cashews
  • 1/4 tsp salt
  • 1/2 tsp lemon juice
  • 1/3 cup olive oil

Method

  1. Place the basil and chives in a food processor and blend until finely chopped.
  2. Add in the garlic clove, grated parmesan and cashews and blend until it forms a chunky paste.
  3. Add the salt and lemon juice and blend into the paste before starting to add the oil one tablespoon at a time. Stir each spoon in fully before adding the next and stop when it reaches the consistency of a runny paste. The oil should have emulsified and the pesto should have a glossy look.

Recipe Notes

I used the Violife Prosociano vegan Parmesan.

Pesto in a jar, with a spoon and cashews

Pesto on a spoon

Three teaspoons with pesto

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