Savory, vibrant, and utterly irresistible, vegan pesto is the secret weapon your pasta nights have been missing! Whether you’re a seasoned plant-based pro or just dipping your toes into dairy-free delights, our roundup of 12 Delicious Presto Vegan Pesto Recipes promises to transform your meals with minimal effort and maximum flavor. Ready to give your dishes a fresh, herby upgrade? Let’s dive into these mouthwatering creations!
Presto Vegan Pesto Pasta
So, you’re telling me you can whip up a dish that’s both ridiculously easy and outrageously delicious in the time it takes to binge-watch your favorite show’s intro? Enter: Presto Vegan Pesto Pasta, the hero we all need on a busy weeknight.
Ingredients
- For the pasta:
- 12 oz spaghetti
- 4 quarts water
- 1 tbsp salt
- For the pesto:
- 2 cups fresh basil leaves, packed
- 1/2 cup pine nuts
- 2 garlic cloves
- 1/2 cup olive oil
- 1/4 cup nutritional yeast
- 1 tbsp lemon juice
- 1/2 tsp salt
Instructions
- Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp of salt. Tip: Salting the water is your only chance to season the pasta itself, so don’t skimp!
- Add 12 oz of spaghetti to the boiling water. Cook for 8-10 minutes, stirring occasionally, until al dente. Tip: Al dente means ‘to the tooth’—the pasta should be tender but still have a slight bite.
- While the pasta cooks, make the pesto. In a food processor, combine 2 cups of fresh basil, 1/2 cup pine nuts, and 2 garlic cloves. Pulse until finely chopped.
- With the processor running, slowly drizzle in 1/2 cup of olive oil until the mixture is smooth. Add 1/4 cup nutritional yeast, 1 tbsp lemon juice, and 1/2 tsp salt. Pulse to combine. Tip: Nutritional yeast adds a cheesy flavor without the dairy—perfect for vegans!
- Drain the pasta, reserving 1/2 cup of the pasta water. Return the pasta to the pot.
- Add the pesto to the pasta, tossing to coat. If the sauce is too thick, add the reserved pasta water a little at a time until desired consistency is reached.
This Presto Vegan Pesto Pasta is a vibrant, herby delight with a creamy texture that clings to every noodle. Serve it with a sprinkle of extra pine nuts on top for crunch, or alongside a crisp white wine to really impress your dinner date (even if that’s just your cat).
Presto Vegan Pesto Pizza
Get ready to twist your taste buds with this Presto Vegan Pesto Pizza that’s so good, even the most devout cheese lovers will be asking for seconds. Gone are the days of sad, soggy vegan pizzas—this one’s a crispy, flavor-packed masterpiece that’ll have you doing a happy dance with every bite.
Ingredients
- For the crust: 2 cups all-purpose flour, 1 tbsp olive oil, 1 tsp salt, 1 tsp sugar, 1 packet (2 1/4 tsp) active dry yeast, 3/4 cup warm water (110°F)
- For the pesto: 2 cups fresh basil leaves, 1/4 cup pine nuts, 2 garlic cloves, 1/4 cup olive oil, 1 tbsp nutritional yeast, 1/2 tsp salt
- For the toppings: 1 cup cherry tomatoes (halved), 1/2 cup sliced black olives, 1/4 cup red onion (thinly sliced)
Instructions
- In a small bowl, dissolve sugar in warm water (110°F), sprinkle yeast on top, and let sit for 5 minutes until frothy.
- In a large bowl, mix flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour.
- Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
- Preheat oven to 475°F. Punch down the dough and roll out on a floured surface to a 12-inch circle.
- Transfer dough to a greased pizza pan. Prick with a fork and bake for 5 minutes.
- While the crust bakes, blend all pesto ingredients in a food processor until smooth. Tip: For a chunkier pesto, pulse a few times.
- Spread pesto over the pre-baked crust, then top with cherry tomatoes, black olives, and red onion.
- Bake for 10-12 minutes until the crust is golden and the toppings are slightly roasted. Tip: Rotate the pizza halfway for even cooking.
This pizza boasts a crispy crust with a herby, garlicky punch from the pesto, balanced by the sweetness of tomatoes and the tang of olives. Try serving it with a drizzle of balsamic glaze for an extra flavor kick that’ll make your taste buds sing.
Presto Vegan Pesto Sandwich Spread
Yikes, it’s another one of those days where you’re staring into the abyss of your fridge, wondering how to turn ‘meh’ into ‘more, please!’ Enter the Presto Vegan Pesto Sandwich Spread—your ticket from bland to grand with minimal fuss and maximum flavor.
Ingredients
- For the pesto:
- 2 cups fresh basil leaves, tightly packed
- 1/4 cup pine nuts
- 2 garlic cloves
- 1/2 cup olive oil
- 1/4 cup nutritional yeast
- 1 tbsp lemon juice
- 1/2 tsp salt
- For the spread:
- 1 can (15 oz) white beans, drained and rinsed
- 1/4 cup water
Instructions
- In a food processor, combine basil leaves, pine nuts, and garlic cloves. Pulse until finely chopped.
- With the processor running, slowly add olive oil until the mixture is smooth. Tip: Scrape down the sides as needed to ensure everything is evenly incorporated.
- Add nutritional yeast, lemon juice, and salt to the processor. Pulse a few more times to blend. Tip: Taste and adjust seasoning if necessary, but remember, the beans will dilute the flavor slightly.
- In the same processor (no need to clean it), add white beans and water. Blend until smooth and creamy. Tip: If the spread is too thick, add water a tablespoon at a time until desired consistency is reached.
Boom! You’ve just whipped up a spread that’s creamy, herby, and packed with umami goodness. Slather it on toast, dollop it on salads, or use it as a dip for veggies—this versatile spread is here to make your meals anything but ordinary.
Presto Vegan Pesto Stuffed Mushrooms
Just when you thought mushrooms couldn’t get any more magical, along comes this recipe to prove you wrong. These Presto Vegan Pesto Stuffed Mushrooms are like little caps of joy, packed with flavor and ready to party in your mouth.
Ingredients
- For the mushrooms:
- 12 large white mushrooms, stems removed
- 1 tbsp olive oil
- For the pesto:
- 2 cups fresh basil leaves
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1/4 cup olive oil
- 1/2 tsp salt
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Brush the mushroom caps with 1 tbsp olive oil and place them stem-side up on the baking sheet.
- In a food processor, combine basil, pine nuts, garlic, nutritional yeast, 1/4 cup olive oil, and salt. Pulse until smooth.
- Spoon the pesto into each mushroom cap, filling them generously.
- Bake for 20 minutes, or until the mushrooms are tender and the pesto is slightly golden.
- Let them cool for a few minutes before serving to avoid burning your tongue—because patience is a virtue, especially with hot food.
Look at these beauties! The mushrooms are juicy and tender, while the pesto is herby and rich with a nutty crunch. Serve them on a platter with a sprinkle of extra pine nuts for that Instagram-worthy finish.
Presto Vegan Pesto Bruschetta
Howdy, food lovers! Get ready to dazzle your taste buds with a dish that’s as fun to make as it is to devour. Our Presto Vegan Pesto Bruschetta is a vibrant, flavor-packed party starter that’ll have even the most devout carnivores asking for seconds.
Ingredients
- For the bruschetta:
- 1 baguette, sliced into 1/2-inch pieces
- 2 tbsp olive oil
- 2 cloves garlic, minced
- For the pesto:
- 2 cups fresh basil leaves
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1/4 cup olive oil
- 1 tbsp lemon juice
- 1/2 tsp salt
- For the topping:
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1 tbsp balsamic glaze
Instructions
- Preheat your oven to 375°F (190°C) to get it ready for toasting the baguette slices.
- Arrange the baguette slices on a baking sheet, brush each slice lightly with olive oil, and sprinkle with minced garlic. Toast in the oven for 5-7 minutes, or until golden and crispy. Tip: Keep an eye on them to prevent burning!
- While the bread toasts, combine basil, pine nuts, garlic, nutritional yeast, olive oil, lemon juice, and salt in a food processor. Blend until smooth. Tip: Scrape down the sides as needed for an even blend.
- In a small bowl, mix the cherry tomatoes and red onion for the topping.
- Spread a generous layer of pesto on each toasted baguette slice, then top with the tomato and onion mixture.
- Drizzle with balsamic glaze just before serving. Tip: A little goes a long way with balsamic glaze, so drizzle lightly!
Perfectly crispy, bursting with fresh flavors, and oh-so-easy to whip up, this bruschetta is a surefire hit. Serve it at your next gathering or enjoy it as a fancy solo snack—no judgment here!
Presto Vegan Pesto Salad Dressing
Ready to ditch the dairy but keep the decadence? Our Presto Vegan Pesto Salad Dressing is here to prove that plant-based can pack a punch, turning your greens from sad to spectacular in just a few whirls of the blender.
Ingredients
- For the pesto base:
- 2 cups fresh basil leaves, tightly packed
- 1/2 cup raw pine nuts
- 3 garlic cloves, peeled
- 1/4 cup nutritional yeast
- 1/2 tsp sea salt
- For the dressing:
- 1/2 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1/4 cup water
Instructions
- In a food processor, combine the basil leaves, pine nuts, garlic cloves, nutritional yeast, and sea salt. Pulse until the ingredients are finely chopped.
- With the processor running, slowly drizzle in the olive oil until the mixture is smooth. Tip: Scrape down the sides of the processor bowl to ensure everything is evenly incorporated.
- Add the lemon juice and water to the processor. Blend until the dressing reaches your desired consistency. Tip: For a thinner dressing, add more water one tablespoon at a time.
- Transfer the dressing to a jar or container with a tight-fitting lid. Store in the refrigerator until ready to use. Tip: The flavors will meld and intensify if the dressing is allowed to sit for at least 30 minutes before serving.
Expect a creamy, herby dressing with a nutty backbone and a bright lemon finish. Drizzle it over a kale and quinoa bowl, or use it as a zesty dip for crudités—either way, it’s a game-changer.
Presto Vegan Pesto Quinoa Bowl
Miraculously, we’ve found a way to make quinoa even more exciting—yes, it’s possible! Dive into this Presto Vegan Pesto Quinoa Bowl, where fluffy quinoa meets a vibrant, herby pesto that’ll make your taste buds do a happy dance. Perfect for those ‘I need something healthy but don’t want to sacrifice flavor’ kind of days.
Ingredients
- For the quinoa:
- 1 cup quinoa, rinsed
- 2 cups water
- 1/2 tsp salt
- For the pesto:
- 2 cups fresh basil leaves
- 1/4 cup pine nuts
- 2 tbsp nutritional yeast
- 1 garlic clove
- 1/4 cup olive oil
- 1 tbsp lemon juice
- 1/2 tsp salt
- For the bowl:
- 1 cup cherry tomatoes, halved
- 1/2 avocado, sliced
- 1/4 cup red onion, thinly sliced
Instructions
- In a medium saucepan, combine the rinsed quinoa, water, and salt. Bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for extra fluffiness.
- While the quinoa cooks, make the pesto. In a food processor, blend the basil, pine nuts, nutritional yeast, garlic, olive oil, lemon juice, and salt until smooth. Tip: Scrape down the sides as needed to ensure everything is evenly incorporated.
- Fluff the cooked quinoa with a fork and transfer to a large bowl. Stir in the pesto until the quinoa is evenly coated.
- Divide the pesto quinoa among bowls and top with cherry tomatoes, avocado slices, and red onion. Tip: For an extra crunch, sprinkle with additional pine nuts.
Delight in each bite where the creamy avocado and juicy tomatoes play off the nutty quinoa and bold pesto. Serve it up in a hollowed-out bell pepper for an edible bowl that’s as fun to eat as it is Instagram-worthy.
Presto Vegan Pesto Avocado Toast
Unbelievably easy yet ridiculously delicious, this Presto Vegan Pesto Avocado Toast is your ticket to breakfast bliss without the guilt. Perfect for those mornings when you’re racing against the clock but still want to eat like a gourmet.
Ingredients
- For the toast:
- 2 slices of whole grain bread
- 1 ripe avocado
- 1 tbsp lemon juice
- Salt to taste
- For the pesto:
- 2 cups fresh basil leaves
- 1/4 cup pine nuts
- 2 garlic cloves
- 1/4 cup olive oil
- Salt to taste
Instructions
- Toast the whole grain bread in a toaster until golden and crispy, about 2-3 minutes.
- While the bread is toasting, halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash it with a fork, then stir in the lemon juice and a pinch of salt.
- For the pesto, combine the basil leaves, pine nuts, and garlic cloves in a food processor. Pulse until finely chopped.
- With the processor running, slowly drizzle in the olive oil until the mixture is smooth. Season with salt to taste.
- Spread the mashed avocado evenly over the toasted bread slices.
- Drizzle the homemade pesto over the avocado toast. For an extra kick, you can add a sprinkle of red pepper flakes.
- Serve immediately and enjoy the creamy, herby, and crunchy symphony of flavors.
How this dish comes together is nothing short of magic—creamy avocado meets vibrant pesto on a crunchy toast stage. Try topping it with cherry tomatoes or a drizzle of balsamic glaze for an extra flavor punch.
Presto Vegan Pesto Zucchini Noodles
Craving something light yet bursting with flavor? Look no further than this zesty, veggie-packed dish that’ll make your taste buds dance without weighing you down. Perfect for those ‘I want pasta but not the carbs’ kind of days!
Ingredients
- For the noodles:
- 4 medium zucchinis, spiralized
- For the pesto:
- 2 cups fresh basil leaves, packed
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 cup olive oil
- 1/4 cup nutritional yeast
- 1 tbsp lemon juice
- 1/2 tsp salt
- For garnish:
- 1/4 cup cherry tomatoes, halved
- 1 tbsp pine nuts
Instructions
- In a food processor, combine basil, pine nuts, garlic, nutritional yeast, lemon juice, and salt. Pulse until finely chopped.
- With the processor running, slowly drizzle in olive oil until the pesto is smooth. Tip: Scrape down the sides as needed to ensure everything is evenly incorporated.
- Using a spiralizer, turn the zucchinis into noodles. Tip: If you don’t have a spiralizer, a julienne peeler works in a pinch!
- In a large bowl, toss the zucchini noodles with the pesto until evenly coated. Tip: For best flavor, let the noodles sit for 5 minutes to soften slightly.
- Divide the noodles between plates and garnish with cherry tomatoes and a sprinkle of pine nuts.
So there you have it—a dish that’s as vibrant in color as it is in flavor, with a texture that’s delightfully al dente. Serve it up in a hollowed-out zucchini boat for an extra touch of whimsy at your next dinner party!
Presto Vegan Pesto Grilled Cheese
Get ready to flip your grilled cheese game on its head with this Presto Vegan Pesto Grilled Cheese that’s so good, it’ll make your taste buds do a happy dance. Perfect for those who thought vegan meant missing out on the gooey, cheesy goodness, this sandwich is a game-changer.
Ingredients
- For the pesto:
- 2 cups fresh basil leaves
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 cup olive oil
- 1/2 tsp salt
- For the sandwich:
- 4 slices sourdough bread
- 1/2 cup vegan mozzarella cheese, shredded
- 2 tbsp vegan butter
Instructions
- In a food processor, combine basil leaves, pine nuts, garlic, olive oil, and salt. Pulse until smooth to make the pesto.
- Spread a generous layer of pesto on two slices of sourdough bread.
- Sprinkle vegan mozzarella cheese evenly over the pesto on both slices.
- Top with the remaining slices of bread to form two sandwiches.
- Heat a skillet over medium heat (350°F) and melt 1 tbsp of vegan butter.
- Place one sandwich in the skillet and cook for 3-4 minutes on each side, or until golden brown and the cheese starts to melt.
- Repeat with the second sandwich, adding the remaining tbsp of vegan butter to the skillet.
- Tip: Press down gently on the sandwich with a spatula to ensure even cooking and melting.
- Tip: For an extra crispy exterior, brush the outside of the bread with a little extra olive oil before grilling.
- Tip: Let the sandwich sit for a minute after cooking to allow the cheese to set slightly, making it easier to cut.
Just imagine biting into that crispy, golden bread to find a melty, cheesy center with a burst of fresh pesto flavor. Serve it up with a side of tomato soup for the ultimate comfort food duo, or enjoy it solo for a quick, satisfying meal that doesn’t skimp on flavor.
Presto Vegan Pesto Hummus
Unbelievably easy and outrageously delicious, this Presto Vegan Pesto Hummus is your new go-to for when you need a quick, flavorful snack that doesn’t skimp on the green goodness. Perfect for dipping, spreading, or straight-up spooning, it’s a vibrant twist on classic hummus that’ll have your taste buds doing a happy dance.
Ingredients
- For the hummus base:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1/2 tsp salt
- 2 tbsp olive oil
- 2-4 tbsp water (as needed for consistency)
- For the pesto swirl:
- 1 cup fresh basil leaves, packed
- 1/4 cup pine nuts
- 1/4 cup olive oil
- 1 clove garlic
- 1/4 tsp salt
Instructions
- In a food processor, combine the chickpeas, tahini, lemon juice, minced garlic, and salt. Blend until smooth, scraping down the sides as needed.
- With the processor running, slowly drizzle in the olive oil until the mixture is creamy. Add water, one tablespoon at a time, until you reach your desired consistency.
- Transfer the hummus to a serving bowl, leaving room for the pesto swirl.
- In the same food processor (no need to wash it), combine the basil, pine nuts, olive oil, garlic, and salt for the pesto. Blend until smooth.
- Dollop the pesto on top of the hummus and use a knife or spoon to swirl it into the hummus for a marbled effect.
- Serve immediately or chill in the refrigerator for up to 3 days. For an extra touch, drizzle with olive oil and sprinkle with pine nuts before serving.
Fluffy, creamy, and packed with herby freshness, this hummus is a dream on crackers, veggies, or as a bold sandwich spread. Try it as a vibrant centerpiece for your next snack board, and watch it disappear before your eyes!
Presto Vegan Pesto Roasted Vegetables
Now, who said eating your veggies had to be a snooze fest? Our Presto Vegan Pesto Roasted Vegetables are here to turn that notion on its head with a burst of flavor that’ll make even the most devout carnivores do a double take. Packed with vibrant colors and a pesto that’s so good, you’ll want to eat it by the spoonful, this dish is a weeknight hero dressed in its Sunday best.
Ingredients
- For the vegetables:
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup cherry tomatoes
- 1 cup sliced zucchini
- 2 tbsp olive oil
- 1/2 tsp salt
- For the pesto:
- 2 cups fresh basil leaves
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1/4 cup olive oil
- 1/2 tsp salt
Instructions
- Preheat your oven to 400°F (because good things come to those who wait, and by wait, we mean 10 minutes of preheating).
- In a large bowl, toss the broccoli, cauliflower, cherry tomatoes, and zucchini with 2 tbsp olive oil and 1/2 tsp salt until they’re slicker than a politician’s handshake.
- Spread the vegetables in a single layer on a baking sheet. Crowding is for subway rides, not roasting veggies.
- Roast for 25 minutes, or until the vegetables are tender and have more char than a well-loved grill.
- While the vegetables roast, blend all the pesto ingredients in a food processor until smooth. If it’s too thick, add water a tablespoon at a time until it’s as spreadable as your favorite meme.
- Once the vegetables are done, drizzle them with the pesto and toss to coat. This is where the magic happens, folks.
Let’s talk texture: crisp-tender veggies meet a creamy, herby pesto in a match made in foodie heaven. Serve this over quinoa for a hearty bowl, or slap it between two slices of sourdough for a sandwich that’ll make your taste buds sing.
Conclusion
Savory, simple, and satisfying—these 12 Presto Vegan Pesto Recipes are a treasure trove for anyone looking to add a burst of flavor to their meals. Whether you’re a seasoned vegan or just exploring plant-based options, there’s something here for everyone. We’d love to hear which recipe stole your heart! Don’t forget to leave a comment and share your favorites on Pinterest. Happy cooking!
