This basil macadamia vegan pesto is rich, nutty, and packed with flavour. It’s quick to make, completely parmesan-free, and perfect for pasta, sandwiches, or as a dip.
Looking for more dairy-free dips and sauces? You could try my Salsa Verde, Chipotle Cashew Sauce or my Caesar Dressing, all delicious and completly dairy-free!
I love this vegan pesto because it feels indulgent yet is made with simple, wholesome ingredients. The basil gives it a fresh, vibrant flavour while the macadamias add a buttery richness you don’t get from pine nuts. It’s one of those recipes that comes together in under 10 minutes but tastes like something special.
It’s also a versatile staple in my kitchen. I can toss it through pasta, spread it on toast, or spoon it over roasted veggies. That adaptability means I never get bored of it. Nutritionally, it’s a winner too. The macadamias provide healthy fats, the basil adds antioxidants, and the olive oil keeps it heart-healthy. It’s proof that flavour and nutrition don’t need to be separate.
Many pesto recipes use parmesan, but this one swaps it for vegan parmesan, making it suitable for everyone. My parmesan is dairy-free but still has the same cheesy, umami kick, plus it’s super easy to blend up, find the recipe here.
Main Ingredients & Why We Use Them
- Macadamia Nuts – Buttery and rich, they create a creamy base and add healthy fats. It’s traditional to use pine nuts I just didn’t have any so saved money by using what I had. You could also replace with cashews or walnuts. Make sure you toast them to bring the flavour out!
- Fresh Basil Leaves – The star ingredient, giving the pesto its fresh, aromatic flavour. I like to use two of these bunches because you need lots of basil to get the best flavour. Don’t buy the plastic punnets, it won’t be enough. And use it within 24 hours of buying because basil goes brown quickly and it will make the sauce brown. (If you’ve figured out how to keep your basil looking fresh for longer, share your secrets with me!).
- Vegan Parmesan – Provides savoury, cheesy flavour without dairy. My version is a combo of blitzed almonds, hemp seeds, nooch and some key seasonings. Super quick to whip up and the perfect flavour bomb. You can also buy pre-made but I prefer to make my own as it stores well.
- Cooking Salt – Enhances the overall flavour and balances the richness.
- Black Pepper – Adds a gentle heat and depth of flavour.
- Garlic Clove – Brings sharp, savoury notes that round out the pesto.
- Extra Virgin Olive Oil – Smooth, fruity oil that binds everything together and gives a luxurious texture.
Basil Macadamia Pesto Ingredients
How to Make It
Making this pesto is super simple. Start by toasting the macadamias in a pan until golden, then blend them with the basil, vegan parmesan, garlic, salt, and pepper. While blending, slowly drizzle in olive oil until you get your preferred consistency (I prefer less oil). Taste and adjust the seasoning, then you’re done.
Variations and Substitutes
You can swap macadamias for cashews, walnuts, or traditional pine nuts if that’s what you have on hand. If you don’t have vegan parmesan, use nutritional yeast for a lighter, nutty cheese flavour. Add a squeeze of lemon juice for brightness or a pinch of chilli flakes for heat.
Equipment
You don’t need fancy equipment for this recipe. A food processor or high-speed blender works best to create a creamy texture, but even a stick blender will do. Make sure your nuts are cooled before blending so the pesto doesn’t turn greasy.
How to Serve It
This vegan pesto is endlessly versatile. Toss it through hot pasta, spread it on sourdough toast, or serve it as a dip with veggie sticks. It’s also perfect drizzled over roasted potatoes, mixed into grain bowls, or as a base for a salad dressing.
How to Store It
Keep your pesto in a jar topped with a thin layer of olive oil to prevent browning. Store it in the fridge for up to 5 days. You can also freeze it in ice cube trays for easy single-serve portions — just thaw and stir before using.
How to Make It
Basil & Macadamia Vegan Pesto
Ingredients
- 2 tablespoons macadamia nuts chopped
- 60 g basil leaves fresh
- 50 g vegan parmesan
- 0.5 teaspoon cooking salt
- 0.25 teaspoon black pepper
- 1 garlic clove large
- 60 mL extra virgin olive oil
Instructions
Toast the nuts
- Warm a small skillet over medium–high heat (no oil needed). Add the macadamias and toast until lightly golden, shaking the pan often. Transfer immediately to a plate to cool.
Start the pesto
- Add all ingredients except the olive oil to a food processor or blender. Pulse until everything is finely chopped.
Stream in the oil
- With the machine running, slowly drizzle in the olive oil. Continue blending until you reach your preferred texture, adding a splash more oil or water if needed to loosen.
Finish blending
- Blend everything together until smooth and creamy.
Strain (if necessary)
- If too oily, using a tea strainer and pour the pesto into the strainer, using a spoon to press down on the pesto and drain excess oil.
