This is a vegan, paleo twist on an Italian classic – you won’t even miss the cheese! This plant-based paleo pesto is a perfect topper for grilled meats, vegetables, salads, breads and even better, it can be made ahead of time.


1.5 cups basil leaves (discard thick stems)
6 tablespoons olive oil (more or less depending on what texture you like)
5 tablespoons pecans, cashews or pine nuts (I use pecans)
1 table spoon nutritional yeast
2 gloves garlic
2 teaspoons lemon juice
Sea salt
Freshly ground black pepper

If you are using pine nuts you can toast them slightly in a skillet. Place the basil leaves, nuts, garlic, yeast and lemon juice in a food processor. Once these are all roughly chopped, slowly add olive oil and blend until all ingredients are fully incorporated. Add salt and pepper to taste and enjoy!

Store in the fridge
Place the pesto in a jar and pour a little olive oil on top. The olive oil will keep the basil from browning.

Store in the freezer
Fill an ice cube tray for individual servings.

Read on to see why you may want to considerĀ a plant-based diet…

Plant-Fueled Fitness

Plant Protein, Alkaline Diets, and the Carnivore’s Lie

How We Are Overfed and Undernourished

Published by Monika Faye

The creator of Mermaids & Madames, Monika was born and raised in Naples, Florida. She grew up as an active track athlete, SCUBA diver, and snow skier with a passion for sailing and now holds a yacht master 200 ton and is an Emergency Medical Technician. Monika earned her degree in the history and criticism of art which brought her to Florence, Italy. While living in Italy, Monika developed her passion for cooking. Specializing in Mediterranean cuisine and fresh flavors, Monika is now the chef and firstmate on an private sailing yacht.