Almond Free Vegan Walnut Pesto
Bright, herby, and deeply savory, this plant-based pesto comes together in a food processor with just a handful of pantry-friendly ingredients. Toasting the walnuts first is the move that sets this sauce apart — a few minutes in a dry skillet coaxes out a rich, nutty depth that makes every spoonful taste like you actually know what you're doing. Nutritional yeast steps in for parmesan, delivering that umami punch without any dairy, while fresh lemon juice keeps the whole thing lively and bright. The olive oil gets streamed in slowly so the sauce emulsifies into something thick and spoonable rather than greasy or thin. For anyone avoiding almonds, this is a pesto you can reach for without scanning labels or second-guessing store-bought blends that often sneak in almond-based fillers or mixed-nut combinations. Toss it with pasta, spread it on toast, swirl it into soup — it's the kind of versatile sauce that quietly becomes a weekly staple.
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Learn more →Ingredients
6 servings
- ½ cup walnuts
- 2 cups fresh basil leaves, loosely packed
- 3 tbsp nutritional yeast
- 2 cloves garlic, peeled
- 1 tbsp fresh lemon juice
- ½ tsp salt
- 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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