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Cheese Free Basil and Coriander Pesto

This cheese free version is just as satisfying and flavoursome as the original. 
Course Main Course
Keyword Pasta, Vegan
Prep Time 30 minutes
Total Time 30 minutes
Calories 1781 kcal


  • 100 grams pine nuts toasted
  • 100 grams hemp seed toasted
  • 160 grams fresh basil
  • 50 grams fresh coriander
  • 1 1/2 cup extra virgin olive oil
  • 4 tbsp nutritional yeast
  • 120 mil lemon juice
  • 1 1/2 tbsp white miso
  • 1/3 tsp chilli powder
  • 1/3 tsp ground pepper
  • 1 tsp sea salt flakes


  1. Gently toast the pine nuts & hemp seed together on medium heat until lightly brown.

  2. In a food processor blitz the basil & coriander till course,

    Be sure to scrap the sides down to insure even texture.

  3. Then add remainder of ingredients except for the pine nuts and hemp seed and blitz till combined

  4. Add the toasted nuts and blitz till desired texture

  5. Serve with desired pasta or as a accompaniment to salads, dips etc

Recipe Notes

This recipe makes 3 cups (700 mil) of pesto

To store, put pesto in sterilised jar and add a little olive oil on top, covering all the pesto to stop mold from forming.

Will keep in fridge for 1-3 weeks and 3-4 months in the freezer.

You can also toast or roast the garlic to add a deeper flavour.

*Nutrition information is approximate and is meant as a guide only*

Nutrition Facts
Cheese Free Basil and Coriander Pesto
Amount Per Serving
Calories 1781 Calories from Fat 1350
% Daily Value*
Fat 150g231%
Saturated Fat 12g75%
Sodium 3324mg145%
Potassium 2106mg60%
Carbohydrates 54g18%
Fiber 20g83%
Sugar 9g10%
Protein 75g150%
Vitamin A 12600IU252%
Vitamin C 88.8mg108%
Calcium 486mg49%
Iron 28mg156%
* Percent Daily Values are based on a 2000 calorie diet.