Vegan Parsley Basil Pine Nut Pesto - The Vegan Eskimo

Parsley pesto with a flavourful hint of fresh basil. I grow my own herbs and always use fresh curly parsley, so I always have tons of it in the growing seasons. I batch make this pesto and freeze so i have fresh pesto the entire year.

Growing parsley makes this very affordable, and to make it even cheaper, you can substitute the pine nuts with almonds. You can also opt for using only parsley and no basil, then use 120g parsley instead. 

Use this pesto in sandwiches, wraps, burgers, as a dressing for salads, in a lasagna, stew or pasta dish.

Makes about 400 ml (13.5 oz)


  • 100g fresh green curly parsley (3.5 oz)
  • 20g fresh green basil (0.7 oz)
  • 90g pine nuts (3.2 oz) (alternatively substitute with almonds)
  • 2.5 dl very good organic extra virgin olive oil (1 cup)
  • 3 tablespoon nutritional yeast
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

What you will need

  • 1 big bowl + 1 stick blender or 1 blender
  • Measuring spoons


  1. Wash the herbs thoroughly and pat dry.
  2. Add the parsley, basil, pine nuts, olive oil, nutritional yeast, salt and pepper to a big bowl or a blender.
  3. Blend smooth in the blender, or blend smooth in the bowl with the stick blender.
  4. Add to an airtight container, keep refrigerated for about 4-5 days.

Enjoy !