Homemade Vegan Pesto

Hi, my name is Alisha and I’m super spontaneous. It drives Adrian CRAZY. For instance: I spontaneously started a blog! lol!

On Monday, I spontaneously decided to make my own pesto sauce because I’m trying to cater to Adrian’s allergy to dairy, and pesto sauce is one of my favorite sauces that I am just not willing to give up!

I normally buy my own pesto. It’s a little pricey, but I’m like ehh whatever! Never in a million years would I think to make my own pesto. Really, I wouldn’t. It’s kind of like making my own whipped cream or something. Like, why would I? Well, after trying this pesto, I’m never buying my own pesto again. This was so easy a caveman could do it. Ha Ha Ha. 

Listen, the reason why this sauce is the vegan version even after Adrian and I’s month of vegan has ended is because Adrian and I are seriously cutting dairy out of our diet. He actually noted that his allergies were completely gone when we was vegan, and the day that we stopped eating vegan they came back. That’s how greatly our plant based diet affected him! It’s amazing, and I encourage every person to try a 30 day vegan diet.

If you really want to make this pesto normally, just add 1/3 cups of parmesean cheese to it! But, I promise you, you won’t need that for this incredible sauce.

Start by roasting the pecans at 350 degrees from a quick 5-7 minutes. Just long enough to fill the kitchen with their aroma.

Fill your food processor/blender with two cups of fresh basil. Side note; have I told y’all how much I LOVE fresh basil?

Then add the roasted pecans, fragrant minced garlic, and salt and pepper; then pulse until you’ve chopped up everything nicely!

Add the olive oil and pulse again until you’ve reached your desired consistency. You may have to stop and scrape the sides a few times!

And voila! Hands down the BEST pesto sauce I have ever tried, and it feels even better to say that I made it from scratch! *pats self on the back*

Scroll down for the full recipe below!



  • 2 cups of fresh basil leaves (stems removed)
  • 1/2 cup of roasted pecans (or pine nuts)
  • 3 tsp of minced garlic
  • 1/2 tsp salt
  • 1/2 tsp pepper


  1. Roast the pecans at 350 degrees for 5-7 minutes.
  2. Add the basil, roasted pecans, salt and pepper, and garlic to a food processor or blender and pulse until the ingredients are finely chopped.
  3. Add olive oil and continue pulsing until you get your desired consistency. You may need to scrape down the sides a few times!
  4. Store in the refrigerator for 2 weeks, or freeze for a year!





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