Low Sodium Vegan Walnut Pesto

Total time15 min

Prep time10 min

Cook time5 min

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Ingredients

6 servings

½ cup walnuts
Diamond of California Walnuts Chopped - 8 Oz Diamond of California Shelled Walnuts, 16 oz Fisher Walnut Halves & Pieces Fisher Chef's Naturals Walnut Halves & Pieces Nature's Eats Shelled Walnuts
See all
2 cups fresh basil leaves, loosely packed
3 tbsp nutritional yeast
2 cloves garlic, peeled
1 tbsp fresh lemon juice
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
½ cup extra virgin olive oil

Instructions

1
Add the walnuts to a small dry skillet over medium heat and toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool for 2 minutes.
2
Combine the toasted walnuts, basil, nutritional yeast, garlic, lemon juice, salt, and black pepper in a food processor. Pulse 8–10 times until the mixture is coarsely chopped and roughly uniform.

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