Vegan Basil Pesto Mayo
Elevate your plant-based creations with this creamy, flavorful Vegan Basil Pesto Mayo—an irresistible fusion of fresh basil, zesty garlic, nutty toasted pine nuts, and velvety vegan mayonnaise. This recipe blends the herbaceous charm of classic pesto with the rich, tangy smoothness of mayo for a condiment that’s perfect as a sandwich spread, wrap enhancer, or dip. Nutritional yeast adds a subtle cheesy kick, while a splash of lemon juice brightens the flavors, making it a must-try for pesto lovers. Ready in just 10 minutes, this easy vegan recipe is perfect for meal prepping and keeps well in the fridge for up to a week. Indulge in a dairy-free, egg-free sauce that’s packed with fresh ingredients and bursting with savory goodness!
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Recipe Information
Ingredients
- 1 cup Fresh basil leaves
- 1 cup Vegan mayonnaise
- 2 tablespoons Pine nuts
- 2 large Garlic cloves
- 2 tablespoons Nutritional yeast
- 1 tablespoon Lemon juice
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by toasting the pine nuts. Place a small pan over medium heat and add the pine nuts. Stir frequently for about 3-5 minutes or until they are golden brown and fragrant. Remove from heat and set aside to cool.
In a food processor, combine the fresh basil leaves, toasted pine nuts, garlic cloves, nutritional yeast, lemon juice, and olive oil.
Blend the mixture on high speed until smooth and well-combined. You may need to scrape down the sides of the processor a couple of times to ensure an even blend.
Transfer the pesto to a bowl. Add the vegan mayonnaise and mix until fully incorporated. Make sure the mayo is well blended with the pesto until it forms a creamy consistency.
Season the mixture with salt and black pepper, adjusting to taste if necessary.
Transfer the Vegan Basil Pesto Mayo to a sealed container and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Serve as a sandwich spread, in wraps, or as a delicious dip for veggies. Store in the refrigerator for up to a week.
Nutrition Facts
Calories |
958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 32.3 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 2312 mg | 101% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 14.5 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 459 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
