Basil Pesto

by Jill Dalton

This recipe is oil free and dairy free! YAY. Vegan pesto is very difficult to find in a grocery store so I came up with this delicious recipe so that we can all still enjoy pesto without having to eat dairy or excess oil.

Print Recipe
Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.6/5
( 20 voted )


2 cups (40g) basil leaves
1/2 cup (70g) raw cashews
1/2 avocado
juice of one lemon
1 clove garlic
1 tsp Braggs liquid amino acids
1/2 cup (118ml) water


Mix all in a blender until creamy.

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Beth August 20, 2018 - 8:55 am

Can you please check the recipe link? Looking for pesto recipe, not tahini dressing.

Gracie August 20, 2018 - 9:10 am

The print recipe doesn’t match the pesto video recipe.

Jill Dalton August 20, 2018 - 1:53 pm

Thank you for catching that, the recipe is now corrected. 👍

Elizabeth Cassidy August 26, 2018 - 8:21 pm

What are you serving this pesto with in the photo? It looke like falafel. What foods would compliment the pesto sauce?

shandamageAda August 27, 2019 - 7:16 am

It’s a cracker, you cans it in the video.

Pam L Graves March 17, 2019 - 6:29 pm

Can I sub coconut amino acids for the bragg’s??

Jill Dalton March 17, 2019 - 7:08 pm

yes =)

Amanda February 23, 2020 - 2:25 am

What could I replace the avocado with? My daughter and I are allergic but want to try the recipe. TIA 🙂

Jill Dalton February 25, 2020 - 11:38 am

You could just add a little more cashews in place of the avo and it should still be ok

Jenn T October 19, 2020 - 6:17 pm

If I keep the avocado, can I use white beans instead of cashews?

Jill Dalton October 22, 2020 - 6:57 pm



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