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The Paleo Penguin

Vegan Pesto

Erin Chapman
This vegan pesto is dairyfree, glutenfree, and eggfree, but full of flavor. Overload your senses with fresh thai basil, garlic, walnuts, spring onions and lemon.
Prep Time 5 d
Cook Time 0 mins
0 mins
Course Main Course
Cuisine Italian
Servings 2


  • 1/4 cup Extra Virgin Olive Oil
  • 1/3 cup Walnuts
  • 1 bunch Thai Basil
  • 3 Cloves Garlic
  • 2 tsp Lemon Juice
  • 1 onion Spring Onion
  • 1/2 tsp Salt
  • 1/2 tsp Pepper


  • Prepare all ingredients. Clean and cut basil, garlic cloves and spring onion.
    The Paleo Penguin
  • Add all ingredients in food processor. I usually put the olive oil in first to ensure everything mixes on the bottom.
    The Paleo Penguin
  • Puree all ingredients until it forms a paste. Takes about 1 minute. Open the processor and scrape the sides to ensure all ingredients are mixed well.
  • Add another splash of olive oil and puree again for another minute. All ingredients should start to slip down the side of the processor at this point.
  • Once finished pour on top of favorite pasta or use as a dip.
    The Paleo Penguin


I use 3 cloves of garlic in this recipe as I love garlic. If you aren't a fan, you can drop it down to 2 cloves. This vegan pesto tastes great on pasta or zoodles. You can store it in the fridge for a couple of days or freeze it to have a hassle free easy meal during the week. 
Keyword Dairyfree, Eggfree, Glutenfree, Vegan, Wheatfree