Breastfeeding Friendly Vegan Walnut Pesto
Rich, herby, and deeply satisfying, this walnut-based pesto is the kind of sauce that makes everything it touches taste more special. Toasting the walnuts first is a small step that pays off big — it draws out a warm, nutty depth that makes the finished pesto taste like you spent way more effort than you actually did. Nutritional yeast steps in to deliver that savory, cheesy quality without any dairy, which means you're getting a boost of B vitamins alongside all that flavor. Olive oil, fresh basil, lemon, and garlic round things out into a sauce that's vibrant and nourishing — exactly what you want when your body is working hard and you need real food fast. It comes together in a food processor in just a few pulses, so there's no lengthy prep standing between you and a delicious meal. Toss it with pasta, spread it on toast, or spoon it over roasted vegetables — this pesto is endlessly versatile and keeps well, making it a smart addition to your weekly rotation when convenience and nutrition both matter.
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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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