Voila Vegan Pesto

$0.00 Cooking Fee
Serving Size: 2 tablespoons
Recipe adapted from:
Mayumi Tavalero
Fresh, simple ingredients make this pesto better than any store bought brand. This recipe uses vegan parmesan cheese and makes enough for 2 pounds of pasta.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 16


  • Wash and dry basil thoroughly. Place basil leaves, pine nuts, chopped garlic, and salt in the work bowl of a food processor. Process quickly to make a coarse paste.
  • With the motor running add the olive oil, and process for another 5 seconds.
  • Place pesto in a bowl and mix in the parmesan cheese. If pesto is too thick add a bit more olive oil.
  • Taste and correct for salt.

Cook Times

Active Prep15
Hands-On Cook0
Hands-Off Cook0
Total Time15 minutes
Recipe Serving Size16



For the food processor:

  • 2 cup fresh basil leaves firmly packed, about 4-6 bunches
  • 6 tablespoon pine nuts
  • 4 clove garlic finely chopped
  • 1/2 teaspoon Kosher salt more or less to taste
  • 2/3 cup extra virgin olive oil

Mix in by hand:

  • 2/3 cup Voila plant-based parmesan cheese finelly grated

Cooking Tools Required

Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Spatula
Reheating/Serving Instructions
Note: This is a fresh sauce so keep refrigerated and use within 5 days or freeze for later use.


Calories: 195kcal | Carbohydrates: 3g | Protein: 1g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Sodium: 192mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

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