Vegan Basil Pesto

Hi Guys,

So I want to start of by saying I’m not vegan. I used to be once upon a time but not anymore. I did however recently find out I am lactose intolerant. This is a first time I attempted making pesto without any parmesan. I was a little hesitant at first but I’ve got to say this tasted awesome, didn’t really miss the parmesan at all! I ended up making it twice in the same week! (:

Hope you enjoy, and tag me in any pictures! @nessa_seymour


2 cups fresh basil

2 tablespoons crushed garlic ( can add more or less to taste. I like my garlic!)

Juice from half a large lemon

1/3 cup pine nuts

2 tablespoon olive oil

1/4 cup water

salt and pepper to taste


1) Add all ingredients to a blender or food processor and blend until you get the consistency you desire.

I sautéed some mushrooms then added the pasta and pesto in and mixed it all together. Finally topped it off with some avocado, chili flakes and a squeeze of lemon.

You can also store the pesto in the fridge in an air tight container for a couple of days!