Brazil Nut Free 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. Toasting the walnuts first is the move — just a few minutes in a dry skillet unlocks a rich, nutty depth that takes the whole batch to another level. Nutritional yeast steps in for the parmesan, delivering that umami punch and a subtle cheesiness without any dairy in sight. A squeeze of fresh lemon juice keeps it lively and balanced against the bold garlic and grassy basil. The food processor does most of the heavy lifting, and streaming in the olive oil slowly gives you that thick, spoonable texture that clings beautifully to pasta, roasted vegetables, or crusty bread. Many store-bought pestos sneak in pine nuts or other tree nuts that can be a concern for people avoiding brazil nuts specifically, so making your own from scratch puts you fully in control of every ingredient. This one is clean, simple, and genuinely delicious.
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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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