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Vegan pesto alla genovese made with basil and nutritional yeast
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5 from 1 vote

Vegan Basil Pesto alla Genovese

This vegan pesto has a bright pop of fresh basil, a nutty foundation of pistachio, cheesy umami undertones, and just a touch of fresh garlic. As a spread, sauce, or dip, it’s a really easy way to add sophisticated flavor to pretty much anything.
Course: Condiment
Cuisine: Italian
Author: Thomas


  • 30 grams fresh basil leaves about 2 cups
  • 1 teaspoon white miso
  • 2 Tablespoons nutritional yeast
  • ½ cup pistachios or pine nuts toasted lightly in the oven or a skillet
  • 2 Tablespoons sauerkraut brine
  • ½ clove raw garlic
  • ½ cup olive oil


  • Combine all ingredients in a blender or food processor or use a mortar and pestle. Blend until smooth. Use or store immediately.


The pesto will keep for 3-4 days in the refrigerator but it will be tastiest when fresh.
Makes about 1 cup of pesto.