Total Time
Prep 5 mins
Cook 0 mins

I am always on the lookout for pesto without cheese as my daughters hate cheese! Don't know why because I love it. Anyway this recipe is from Vikki Leng.


  1. Using a food processor chop parsley and basil.
  2. Add garlic and oil. Process for 20 seconds.
  3. Add pine nuts. Process.
  4. Serve at once or place pesto in jar in fridge with a little olive oil on top to preserve.
Most Helpful

5 5

wonderful vegan pesto...I toasted the pinenuts in S&P and added some walnuts too...extra garlic because I am a garlic-y type gal...huge hit as a spread on a garlic bread I made- thanks for a great recipe share...

Very good and tastie. I added extra garlic and the juice and zest o one small lemon.

I really like this recipe to start with, but I used 4 tbsp of cashews instead and added salt, because it was very bland.