Learn how to make homemade vegan pesto with just a handful of ingredients! So fresh and flavorful, this dairy-free and gluten-free combination tastes amazing with pasta, pizza, sandwiches, and more!
In a food processor, pulse parsley, spinach, basil, peas, almonds, lemon juice, garlic, and salt until finely chopped.
Drizzle in olive oil while pulsing and mix until quite smooth and well combined.
Notes
Substitutions: You may swap the almonds for pine nuts or walnuts. You can also omit the parsley and spinach and use only basil leaves during the summer months when it is abundant. Leftover pesto: Store leftover pesto sauce in an airtight container in the fridge for up to 1 week.