Anti Inflammatory Vegan Walnut Pesto
Bright, herby, and deeply savory, this walnut pesto is the kind of sauce that makes you want to put it on absolutely everything. Walnuts bring a rich, slightly earthy base that pairs beautifully with the fresh basil, and toasting them first in a dry skillet unlocks a deeper, nuttier flavor that really sets this apart from anything you'd grab off a store shelf. Extra virgin olive oil, fresh lemon juice, and garlic round it out into something that feels indulgent without a single ingredient working against you. From an anti-inflammatory standpoint, this recipe is genuinely well-stacked — walnuts are loaded with omega-3 fatty acids, olive oil is a cornerstone of inflammation-fighting eating, and fresh basil and garlic both bring their own beneficial compounds to the table. Nutritional yeast steps in for parmesan, adding that savory, umami depth without any dairy. The whole thing comes together in a food processor in minutes, and the texture is thick and spoonable rather than watery, so it clings beautifully to pasta, roasted vegetables, or crusty bread. Make a batch, keep it in the fridge, and watch it quietly become the most-used thing in your kitchen.
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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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