Vegan Chickpea Basil Pesto is one of those dishes that always surprises me. When I first made it, I was looking for a twist on the classic pesto, and I was so pleased with how the chickpeas added a creamy texture without any dairy. The idea for this pesto came when I was craving something fresh and vibrant but also wanted to make it hearty and filling. Vegan Chickpea Basil Pesto has a delightful balance of flavors, thanks to the garlic, basil, and a hint of lemon. Whether you’re tossing it with pasta, spreading it on toast, or just dipping veggies in it, this pesto feels both comforting and energizing.
The Ingredients
To make Vegan Chickpea Basil Pesto, you’ll need a few simple ingredients. Chickpeas, the star of this recipe, are packed with protein and fiber. Fresh basil brings that signature herbaceous flavor, while garlic adds a sharp punch. Nutritional yeast gives it a cheesy taste without dairy, and a squeeze of lemon brightens it all up. To bring everything together, you’ll blend these ingredients with olive oil, a pinch of salt, and some pepper. It’s so easy to make, and the result is a pesto that’s not only creamy but also bursting with fresh, natural flavors.
Easy to Make, Delicious to Eat
Making Vegan Chickpea Basil Pesto is super straightforward. You simply add everything to a food processor and blend it until smooth. The chickpeas make it incredibly creamy, and the basil adds that signature aroma that will fill your kitchen. What I love about this pesto is that it’s adaptable. You can add more garlic or lemon if you like a stronger flavor, or you can even throw in a handful of spinach for extra greens. The best part? It stays fresh for days in the fridge, so you can enjoy it throughout the week.
Perfect for Every Meal
Vegan Chickpea Basil Pesto is so versatile. It’s a great addition to any meal, and I find myself using it in different ways. Sometimes, I toss it with pasta for a quick and delicious dinner. Other times, I spread it on a piece of toasted sourdough for a snack. It also pairs perfectly with roasted veggies or even as a topping for a vegan pizza. Once you try this pesto, you’ll wonder how you ever lived without it. It’s fresh, creamy, and full of flavor, making it the perfect addition to any meal.
Table of Contents
Chef’s Notes- Vegan Chickpea Basil Pesto
- Fresh Basil is Key: Always use fresh basil leaves for the best flavor. Wilted or dried basil can result in a less vibrant pesto. If you can’t find fresh basil, parsley or spinach are good alternatives.
- Rinse the Chickpeas Well: When using canned chickpeas, make sure to drain and rinse them thoroughly to remove excess salt and preservatives. This helps ensure your pesto isn’t too salty or overly thick.
- Customize with Additional Ingredients: Add a touch of sun-dried tomatoes or roasted red peppers for a rich, slightly smoky flavor. If you love tangy notes, a splash of apple cider vinegar can elevate the taste.
- Perfect Consistency: If the pesto turns out too thick, add more olive oil a little at a time or use a splash of water to achieve your desired consistency. It should be thick enough to spread but smooth enough to drizzle.
- Store for Freshness: To store the pesto and preserve its vibrant green color, top the jar with a thin layer of olive oil before sealing. This helps prevent oxidation.
- Nutritional Yeast Tips: If you’re new to nutritional yeast, it gives a cheesy flavor without dairy. Feel free to adjust the amount based on your taste preference or omit it for a more traditional pesto flavor.
- Meal Prep: This pesto keeps well in the refrigerator for up to one week, making it perfect for meal prep. It can also be frozen in ice cube trays for individual portions.
- Pasta Pairing: This pesto is excellent when stirred into warm pasta. If you’re making it as a pasta sauce, reserve a bit of the pasta cooking water to loosen the pesto before mixing.
Vegan Chickpea Basil Pesto
Discover the vibrant flavors of our Easy Vegan Chickpea Basil Pesto! This versatile sauce combines creamy chickpeas with fresh basil, tangy lemon, and fragrant garlic, creating a delightful spread perfect for sandwiches, wraps, or as a dip. Whether you’re following a gluten-free, nut-free, or sugar-free diet, this pesto fits seamlessly into your lifestyle. Quick and simple to prepare, it’s a must-have staple for healthy, affordable, and customizable meals. Elevate your culinary creations with this no-bake, raw pesto inspired by top chefs’ favorite techniques!
4
15
minutes0
minutes150
kcal15
minutesKeep the screen of your device on
Ingredients
- Produce
10 medium garlic cloves peeled
5 cups fresh basil leaves stems removed
2 2/3 cups cooked chickpeas drained and rinsed
- Liquids
1 1/3 cups fresh lemon juice
1 1/3 cups extra virgin olive oil
- Seasonings
5 tablespoons nutritional yeast optional
1 1/2 teaspoons kosher salt or to taste
- Alternative Ingredients
Garlic cloves: Substitute with 2 tablespoons shallots or 1 teaspoon garlic powder.
Extra virgin olive oil: Use avocado oil or grapeseed oil.
Fresh lemon juice: Replace with lime juice or apple cider vinegar.
Fresh basil: Swap with spinach or parsley leaves.
Cooked chickpeas: Use white beans or cannellini beans.
Nutritional yeast: Replace with Parmesan cheese for non-vegans or omit entirely.
Kosher salt: Substitute with sea salt or table salt.
Directions
- Prepare Garlic – Begin by peeling and adding the 10 garlic cloves to your food processor. Blend until the garlic is finely minced, which should take about 1-2 minutes.
- Add Liquids and Basil – , slowly pour in 1 1/3 cups of extra virgin olive oil and 1 1/3 cups of fresh lemon juice. Add the 5 cups of fresh basil leaves. Continue processing until the mixture is smooth, scraping down the sides as necessary. This step should take approximately 3 minutes.
- Incorporate Chickpeas and Seasonings – Add the 2 2/3 cups of cooked chickpeas and 5 tablespoons of nutritional yeast (if using). Pulse the mixture until fully combined and smooth, about 2 minutes. Season with 1 1/2 teaspoons of kosher salt, adjusting to taste.
- Adjust Consistency – If the pesto is too thick, you can add more olive oil or a splash of water to reach your desired consistency. Process for an additional 30 seconds.
- Store the Pesto – Transfer the pesto to a clean, airtight jar or container. It can be stored in the refrigerator for up to one week. Optionally, add a thin layer of olive oil on top to preserve freshness.
Equipment
- food processor
- mixing bowls
- measuring cups and spoons
- chef’s knife
Nutrition Facts
- Calories: 150kcal
- Fat: 12g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 200mg
- Carbohydrates: 8g
- Fiber: 3g
- Sugar: 2g
- Protein: 4g
- Vitamin A: 15IU
- Vitamin C: 20mg
- Calcium: 6mg
- Iron: 10mg
FAQ- Vegan Chickpea Basil Pesto
Can I use canned chickpeas for this recipe?
Yes, canned chickpeas work perfectly fine. Just make sure to drain and rinse them thoroughly to remove excess salt and other preservatives.
Can I substitute basil with other herbs?
Yes, if you can’t find fresh basil, you can use spinach, parsley, or arugula. While the flavor will change slightly, these herbs provide a similar green, fresh taste.
How do I make this pesto oil-free?
To make the pesto oil-free, you can use water or vegetable broth as a substitute for the olive oil. The texture will be slightly different but still delicious.
Can I freeze the pesto?
Yes, you can freeze the pesto for up to 3 months. To do so, transfer the pesto into an airtight container or ice cube trays for easy, single-serving portions.
What can I serve this pesto with?
This versatile pesto pairs wonderfully with pasta, sandwiches, wraps, crackers, or as a dip for veggies. You can also spread it on toast or drizzle it over roasted vegetables for added flavor.
