Vegan Pesto Sauce

Global • Eggetarian

kcal

5.2g

Protein

6.5g

Carbs

32g

Fat

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How to Make Vegan Pesto Sauce (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

easy

Vegan Pesto Sauce is an exciting twist on a classic, infused with the vibrant multicultural spirit of Malaysian cuisine. Drawing on local herbs and ingredients, this sauce blends fresh daun selasih (basil leaves), pandan for a unique aroma, and a touch of lemongrass to create a flavorful and nutrient-rich dip. Malaysian cooking is renowned for its creative fusion of flavors, and this vegan pesto offers a wholesome alternative, perfect for those seeking plant-based snacks or condiments. Whether served with whole grain crackers, tossed with pasta, or spread in sandwiches, it is both versatile and delicious. The origins of pesto may be global, but its adaptation in Malaysia is a testament to our country's love for fresh, locally-sourced produce. By incorporating lemongrass, pandan, and roasted cashews instead of pine nuts, this recipe brings out the best of local flavors while remaining true to vegan and health-conscious principles. The sauce is naturally dairy-free, gluten-free, and packed with the goodness of herbs and nuts, making it a fantastic choice for anyone tracking calories or looking for nutrient-dense options. The taste is herbaceous, aromatic, and lightly creamy—ideal for those who want to enjoy Malaysian flavors with a modern, plant-based twist.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Ingredients(for 2 tablespoons per serving)

1 cup Daun selasih (fresh basil leaves) (local Malaysian basil)
1 small leaf Pandan leaf (cut into strips) - optional
1 stalk Lemongrass (white part only, finely chopped)
1/3 cup Cashew nuts (roasted)
1/4 cup Extra virgin olive oil
2 cloves Garlic (finely minced)
2 tablespoons Santan (coconut milk) (light coconut milk for reduced calories)
1 tablespoon Lime juice (freshly squeezed)
1/2 teaspoon Sea salt
1/4 teaspoon Black pepper (freshly ground)

Instructions

1
Prepare all ingredients by washing daun selasih, slicing pandan and lemongrass, and roasting cashew nuts until golden.
5 minutes
Roast cashews for richer flavor and better texture.
2
Add daun selasih, chopped pandan, lemongrass, roasted cashews, and garlic to a food processor.
3 minutes
Pulse ingredients to retain some texture and aroma.
3
Blend on low speed while slowly drizzling in extra virgin olive oil and santan until a smooth paste forms.
5 minutes
Add oil gradually for a creamy, emulsified sauce.
4
Add lime juice, sea salt, and black pepper. Blend briefly to combine.
2 minutes
Taste and adjust seasoning before final blending.

Why This Dish is Healthy

Choosing Vegan Pesto Sauce is an excellent way to enjoy Malaysian flavors while staying health-conscious. The use of fresh herbs and nuts, minimal oil, and light santan reduces calories and unhealthy fats. This recipe is vegan, low in saturated fat, and high in antioxidants, making it perfect for anyone aiming for weight management, improved digestion, or a plant-based lifestyle. It’s nutrient-dense, filling, and satisfying, making healthy eating truly delicious.

This Vegan Pesto Sauce is rich in vitamins A, C, and K from daun selasih and pandan, while cashew nuts provide healthy fats and plant-based protein. Lemongrass adds antioxidants and aids digestion, and santan gives a dose of minerals like magnesium and potassium. The absence of dairy and gluten makes this sauce suitable for most diets, and each serving is packed with heart-healthy monounsaturated fats, fiber, and phytonutrients that support overall wellness.

Pro Tips

💡Tip 1: Use only the white part of lemongrass for a milder, sweeter aroma.
💡Tip 2: For extra creaminess, add a tablespoon of silken tofu.
💡Tip 3: Blend in short pulses to retain some texture and avoid overheating the herbs.