Perfect Pesto

In Appetiser, Recipes by Muriel3 Comments

Pesto fans, rejoice! Here’s an easy blender-friendly recipe! It’s vegan, but packed with flavour and a cheesy tang. It’s quick and easy, and you can use whatever fresh herbs you have on hand: I used parsley, basil and coriander. No cheese necessary, because nutritional yeast packs a cheesy flavour punch.

If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @PlantifulCoach + #PlantifulCoach! I’d love to see your foodie creations 🙂

Easy Pesto with Beans

A quick and easy vegan pesto using the fresh herbs you have on hand.
Prep Time5 mins
Cook Time10 mins
Course: Appetizer, Snack
Cuisine: Italian
Keyword: gluten-free, pantry, soy-free
Servings: 1 cup


  • Blender or food processor


  • 1/4 cup almonds or sunflower seeds, ground
  • 1 clove garlic peeled
  • 1/2 cup white beans
  • 1 cup basil, parsley and/or coriander mixed, total 1 cup
  • 1 tsp dried thyme or 2 tbsp fresh thyme
  • 1/4 tsp salt
  • 1.5 tbsp nutritional yeast
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 3 tbsp water


  • Put the almonds (or sunflower seeds) in the blender along with the garlic and beans.
  • Pulse a few times, scraping down in between.
  • Add the rest of the ingredients, and blend until smooth, adjusting the water as needed and scraping down in between.
  • Pour into a jar and store in the fridge.


Keeps for about a week in the fridge, or a few months in the freezer.


  1. Pingback: 13 ways to eat beans - Plantiful Coach

  2. Hi Muriel
    Thank you for your practical & delicious suggestions
    Please advise if the beans need to be cooked first before blending?

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