This is the tastiest vegan pesto that I ever tried, the mix of the nuts with the basil and the olive oil is just perfect, I love the notes of garlic in it, the basil finely chopped enhance the flavor of all the ingredients. The result of this well chopped pesto blends all the flavors from the different ingredients really well.

There is a massive difference in flavor between pouring all the ingredients in the blender and finely chopping them, it tastes so much intense, it is worthy!

This vegan pesto works great with warm pasta, just adding this vegan pesto you´ll get a delicious rich recipe. Love it as well on toast with cherry tomatoes, just at any moment!


3 garlic cloves – You could add more or less depending on how much you like garlic, I find that 3 garlic cloves gives a great strong flavor to this vegan pesto but it isn´t overwhelming

3 sun-dried tomatoes

1 bunch of spinach

1 bunch of basil

1/4 cup of pine nuts

a small handful of cashews

1/4 cup of extra virgin olive oil

Total Time: 20 minutes

Serving Size: 1 cup


1 Chop the garlic, sun-dried tomatoes, spinach, basil and nuts.

2 Once all the ingredients are finely chopped pour the mix in a bowl and add the olive oil.

3 I find that leaving the pesto for 1 hour or so in a airtight container at room temperature makes the oil richer and even more delicious because just gets all the flavors from the rest of the ingredients.


Keep in an airtight container in the fridge for up to 5 days

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