A Healthy Life Vegan Pesto

At the base of any healthy life is a great diet. This mouth-watering vegan pesto provides all the health benefits with an amazing taste. Who says you can’t have your pesto and eat it too?

Vegan Pesto

A mouth watering vegan pesto

Prep Time 10 mins
Cook Time 45 mins
Chilling 10 mins
Total Time 55 mins
Course Appetizer, Snack
Servings 6 people
Calories 128 kcal


  • 1 lb Eggplant prick it all over with a fork
  • 2 tbsp Tahini
  • 1/4 cup Almonds Lightly Roasted
  • 1/4 tsp Mustard Seed
  • 1 Onion
  • 1/2 tsp Garlic Powder
  • 2 tbsp Fresh Squeezed lemon juice
  • 1/4 tsp Cayenne Pepper
  • 2 tbsp Fresh Cilantro Leaves
  • 2 tbsp Nutritional Yeast
  • 4 medium Sun-dried Tomatoes in oil
  • 1 tbsp Oil from Sun-dried Tomatoes


  • Start by preheating your oven to 420F degrees.
  • Place your eggplant on a parchment-lined baking pan.
    1 lb Eggplant
  • Bake the eggplant for about 45 minutes until cooked through and completely collapsed.
    1 lb Eggplant
  • Remove it from the oven; Set aside to cool
    1 lb Eggplant
  • Once the eggplant is completely cool, scoop out the flesh using a spoon.Add the flesh to a bowl of your food processor.
    1 lb Eggplant
  • Add the other ingredients and blend until a coarse puréeis formed.
    2 tbsp Tahini, 1/4 cup Almonds


You can also cook your eggplant in an Air Fryer. Cut the eggplant into slices and bake them in the preheated Air Fryer at 400 degrees F for about 30 minutes
To toast almonds, add them to a preheated frying pan. Toast the almonds for about 2 minutes, stirring continuously. If you do not have a high-speed blender, ground the almonds before adding the other ingredients.