Beef Free Vegan Walnut Pesto
Toasted walnuts bring a deep, nutty richness to this vibrant pesto that makes it feel anything but basic. The quick skillet toast is a small step that pays off big, coaxing out a warmth and complexity that raw nuts simply can't match. Nutritional yeast steps in for parmesan, delivering that savory, umami depth without any dairy, while fresh lemon juice keeps everything bright and balanced. Streaming the olive oil in slowly as the food processor runs is the key to getting that thick, spoonable consistency that clings beautifully to pasta, roasted vegetables, or crusty bread. It comes together in minutes and stores well, making it one of the most versatile sauces you can keep on hand.
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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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