Vegan Pesto

Vegan Pesto-3

This condiment is excellent on chicken, fish, spaghetti squash, or as a tomato sauce substitute on Paleo pizzas. Make a double batch and freeze some for later use.

Recipe makes 4 servings.
Approximate Cook Time: 15 minutes
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Votes: 8
Rating: 4.25
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1 cup(s) basil, fresh
1/4 cup(s) pumpkin seeds, cashews, slivered almonds or pine nuts
1/2 cup(s) olive oil, extra virgin
2 tablespoon(s) lemon juice
2 medium garlic clove(s)
1/2 teaspoon(s) coconut aminos
1/2 teaspoon(s) sea salt, (optional)
1/8 teaspoon(s) cayenne pepper


  1. Add all ingredients to a small food processor or blender.
  2. Blend until a smooth paste forms. Add more olive oil, or a small amount of water if needed for desired consistency.
  3. May be frozen for later use.


  1. Rose Simons

    I was wondering where you purchase your coconut aminos? thank you , Rose
    whole foods?

    • Neely

      @Rose – Yes, Whole Foods carries the coconut aminos. Otherwise Coconut Secret or Amazon online.

  2. Mary Lichota

    Could you substitiute macadamia nuts for the pumpkin seeds, cashews, alomonds or pine nuts?

    • Neely

      Mary Lichota – Yep!

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