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22 Vegan Recipes With Pesto

If you’re interested in finding Vegan Recipes With Pesto sauce, whether for pasta, pizza, salad, or even casseroles, you’ve come to the right place. To help you out, I’ve compiled a list of 22 tasty Vegan Recipes With Pesto. You can get keto and gluten-free food here.

1. Creamy Vegan Pesto Pasta Sauce

The vegan pesto pasta sauce is incredibly simple to make, and the result is a creamy, flavorful sauce that goes perfectly with any pasta. As the pasta cooks, you can prepare the sauce. In less than twenty minutes, you’ll be able to put a luxuriously creamy and flavorful gourmet meal on the table. Your loved ones will be licking their plates clean after tasting this luscious sauce flavored with the bright flavors of basil and garlic.

2. Vegan Avocado Pesto Pasta

Pasta with a vegan avocado pesto sauce is a hearty and creamy alternative to traditional pesto. This quick recipe has less than 15 minutes of prep time and is loaded with flavor and nutritious ingredients.

Creamy and bursting with flavor, this avocado pesto pasta is also packed with healthy ingredients like avocado and spinach. The only difference is that this pesto pasta uses avocado instead of cheese. (and it’s dairy-free!).

3. Basil Pesto Quinoa (Vegan, Gluten-Free)

Quick and simple quinoa dish flavored with the traditional pesto sauce’s basil, pine nuts, roasted red peppers, and lemon juice. Only 25 minutes and a few simple ingredients are required.

Each serving of quinoa is enhanced by the subtle sweetness of this sauce. The lemon juice adds a bright, tangy note, and the nutritional yeast makes it taste like cheese.

4. Vegan Pesto Quinoa Stuffed Tomatoes

Creamy pesto, fluffy quinoa, and fresh spinach come together in this recipe for Vegan Stuffed Tomatoes, which are then baked until tender. These tomatoes can be used for either a quick weeknight meal or a fancy presentation.

If you’re short on time, store-bought pesto (I recommend Sprouts organic vegan pesto) will do just fine and taste fantastic in place of freshly made pesto. Since fresh basil is one of my favorite herbs, and since homemade pesto is simple to prepare, I often make my own.

5. Pesto Spaghetti With Vegan Meatballs (Chickpea Walnut Balls)

Chickpea-based vegan meatballs on a bed of incredible Pesto Spaghetti. Pesto pasta with vegetarian “meatballs” made from chickpeas and walnuts. There are 24 grams of protein in each serving. Timeframe: 40 minutes. Plant-Based, Gluten-Free, and Soy-Free Recipe. Ability to avoid gluten.

With a little forethought, the meal can be prepared quickly. In other words, you should make the pesto ahead of time. Prepare the onion and garlic, then combine them with the remaining ball ingredients in a food processor before shaping and baking.

Prepare the pasta while they bake. Simply toss, garnish, and add the hot balls, and you’re done. Quicker meal preparation is achieved by using a premade pesto or tomato-based sauce. These chickpea balls can stand in for meatballs in a sub sandwich, wraps, or as an addition to dips. If you were asked to choose one way to serve these incredibly tasty chickpea balls, how would you describe them?

6. Vegan Pesto Cavatappi

Classic comfort food doesn’t get much better than this vegan pesto cavatappi! Savor a bowl of pasta shells with a pesto sauce that is heavy on the garlic and basil. The vegan parmesan cheese, pine nuts, and cherry tomatoes will round out the dish nicely.

Any leftovers should be refrigerated in an airtight container. There should be a two-day shelf life for the pesto pasta. Reheat in microwave oven or a saucepan on the stove.

7. Vegan Pesto Shirataki Noodles

These low-carb Vegan Pesto Shirataki Noodles are great for those who are following a vegan ketogenic diet, have food allergies, or are just watching their carb intake. Shirataki noodles absorb the pesto sauce’s basil flavor.

You can use shirataki noodles as a replacement for regular pasta if you’re following a vegan ketogenic diet or just prefer a gluten-free option.

8. Pesto Rice In Under 10 Minutes (Vegan)

Weeknight pesto rice is what your family needs. It takes only about 8 minutes to prepare and requires only 10 simple ingredients.

It’s great on its own, as a side, or as the foundation for a pesto rice bowl topped with whatever you like. Gluten-free and vegan. Brown rice takes longer to cook than white rice (at least 30 minutes). To prepare for last-minute bowl or stir-fry needs, I always have some frozen rice on hand.

9. Pesto Fried Rice With Vegetables (Vegan)

The bright summer vegetables and fragrant basil pesto in this Pesto Fried Rice make for a delicious combination. A delicious meal that takes less than 30 minutes to prepare! Gluten-free and vegan.

Feel free to experiment with different combinations of vegetables to see what you like best in this dish. In addition, I find that cooking the grains the night before and letting them sit in the fridge helps me make fried rice that is just as dry and crispy as the kind you get in restaurants.

10. Vegan Artichoke Pesto Pizza

The Vegan Artichoke Pesto Pizza I made last week for dinner was so delicious that I just had to tell you about it. Make your own pizza dough, then top it with pesto, seasonal vegetables, and tender baby artichokes for a truly delicious meal.

You can use any combination of vegetables you like; for example, if you don’t like mushrooms, you can replace them with peppers, onions, snap peas, or even shaved asparagus. To finish, sprinkle on some arugula or other fresh greens.

11. Vegan Avocado Pesto Grilled Cheese

Unique take on the classic grilled cheese sandwich. There is a twist, though: this grilled cheese sandwich with avocado pesto is vegan and infinitely superior to the standard variety. The simple addition of avocado makes a sandwich exponentially better. Particularly delicious with pesto and cheese.

To be honest, I haven’t missed cheese since lowering my dairy intake. When I talk to people who have gone vegan or otherwise eliminated cheese from their diet, the one thing I hear most often is how much they miss cheese. I’ve never had that happen to me, but every once in a while I get a serious hankering for some cheese, and this vegan avocado pesto grilled cheese is the perfect way to satisfy that craving.

More Recipes:

12. Spinach & Tomato Quesadilla With Pesto

Pesto, spinach, tomato, and two kinds of vegan cheese stuffed into a quick and easy tortilla. A delicious and filling meal for lunch or dinner. You won’t believe how easy and delicious this pesto quesadilla is to make.

The two cheese combination of mozzarella and feta is paired with fresh baby spinach, thinly sliced tomato, and pesto. The mozzarella serves as a binder, and the feta is responsible for the fantastic flavor. (But you can always make your own vegan feta if you can’t find any.)

13. 4-Ingredient Pesto Pinwheels

Most crescent roll dough is unintentionally vegan, which you probably didn’t know. This pinwheel recipe is just one example of the many creative uses for crescent roll dough beyond the standard use in making croissants.

The crescent roll dough is spread with vegan pesto, roasted red peppers, and mozzarella cheese shreds before being rolled into a log and then cut into 16 mini rolls for these 4-Ingredient Pesto Pinwheels. Easy to whip up and guaranteed to put a smile on your guest’s face, they’ll be begging for more.

14. Pesto Couscous Salad

A beautiful summer salad made with pearl couscous and fresh vegetables. The pesto couscous salad is full of color and texture with its red onion, bell pepper, cucumber, peas, beans, and pesto.

If you need a gluten-free option, feel free to replace the couscous with your preferred grain. You can substitute quinoa or cauliflower rice for the rice if you like. You can substitute lentils and additional beans for the couscous if you like. You could still enjoy a tasty meal. To that end, employ whatever method best serves the requirements of the allergy sufferer.

15. Vegan Pesto Stuffed Mushrooms

Turn the oven on to 350 degrees and get the pesto ready. The pecans can be ground into a fine meal using a mini food processor. Spinach, fresh basil, garlic, lemon juice, salt, and water should all be processed together until a smooth consistency is reached. To ensure everything is thoroughly mixed, you may need to process it several times while scraping down the sides. Leave aside.

Carefully cut off the mushroom stems, and then wipe them down with a damp cloth to remove any dirt. Spoon some pesto into the hollow of each mushroom and lay them out in a single layer on a baking sheet. Make sure the mushrooms are soft by baking them at 350 degrees for 20-25 minutes. Keep warm and serve. Any leftover pesto can be used as a tasty dip for vegetables or added to a serving of your preferred pasta.

16. Creamy Pesto Gnocchi

In just 20 minutes, you can have this comforting and savory Creamy Pesto Gnocchi on the table. This easy-to-make meal is packed with flavor thanks to fresh vegan pesto, coconut milk, and pre-packaged gnocchi.

The creamy gnocchi sauce is made by combining coconut milk, white wine, and homemade pesto in one pot. Add a handful of fresh spinach at the end for some added green color and health benefits. You’ll feel like you’re eating at a five-star restaurant thanks to the sophisticated and herby flavors.

17. Vegan Pesto Lasagna Rolls

If you’re looking for a vegan dinner that’s both healthy and decadent, look no further than these Creamy Vegan Pesto Lasagna Rolls. They’re stuffed with sauteed mushrooms, a plant-based pesto sauce, smoky sausage-style walnut meat, and a dreamy dairy-free roasted garlic sauce. With its warm, comforting flavors and ease of preparation, this vegetarian lasagna is a wonderful baked pasta for a romantic evening in.

18. Vegan Street Style Tacos With Habanero Pesto

Textured soy protein (TSP) or soy curls are used as the foundation of our vegan take on the street style taco. In order to achieve a flavor profile that is comparable to that of pork, we rehydrate the soy curls in vegetarian chicken broth and season them with a variety of other herbs and spices.

The soy curls are then fried in oil until they become slightly crispy on the outside while still maintaining their fatty consistency. This process creates a product that is very similar to real meat, but without the pain. Score!

19. Pesto Quinoa Wraps

These colorful wraps are stuffed with quinoa flavored with basil pesto, mushrooms marinated in soy sauce, fried onions with a bit of crunch, avocado, and shredded red cabbage. This plant-based meal is perfect for on-the-go eating because it is wrapped in a soft tortilla.

We kick things off with the pesto quinoa, the main attraction. Prepare your quinoa as directed, whether that’s in a pot or an Instant Pot. Then, stir in some homemade pesto.

Pesto is made by blending or processing together ingredients such as fresh basil, nutritional yeast, garlic, lime juice, and olive oil until a smooth paste is formed.

Divide the pesto in half; use one half to season the quinoa and the other half to spread on the tortilla.

20. Vegan Pesto Bruschetta

pesto bruschetta with a vegan pesto sauce. Ten months ago, we launched a Spanish-language blog; you can read it here. At the earliest convenience, we will translate all 150+ recipes. Forgive any typos; English is not our first language.

This pesto bruschetta is perfect for a quick and easy vegan meal. It’s done in under 15 minutes and tastes just like authentic pesto.

21. Pesto Soup With Gnocchi

I feel the need to harp on the subject of vegan creaminess yet again. Typically, tasty fatty vehicles like cashews, tahini, and avocado transport the creaminess that we crave. In its place, I present a nearly fat-free technique that, while it may lack the opulent flavor of a cashew-based cream, gets the job done just the same.

Silky smooth cauliflower pureed with a few other vegetables and lots of basil. It’s delicious on its own, but when you add some gnocchi, white beans, and wilted greens, it becomes a complete meal.

22. Mediterranean Pesto Flatbread 

This flatbread is a versatile recipe that can be used as either a main course or an appetizer.

After rolling out some pizza dough that had already been prepared, cover it with pesto and top it with cherry tomatoes, pepperoncini, and red onion. Also, don’t forget to top the dish with some fresh arugula.

In relation to toppings, I believe that some vegan mozzarella cheese and a sprinkling of nutritional yeast would go very well together.

Whether you use vegan cheese or not, the adaptability of this recipe is something I really appreciate. With some dough and pesto as your foundation, the possibilities are virtually endless from there on out.