Carrageenan 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 — it draws out a rich, nutty depth that makes the whole batch taste like you spent way more effort than you actually did. Nutritional yeast steps in for the parmesan, delivering that umami punch and a subtle cheesy quality without any dairy in sight. A squeeze of fresh lemon juice keeps things lively and balances the richness of the olive oil beautifully. Many store-bought pestos and dairy-free alternatives sneak in additives and thickeners that can be hard to track down on a label, so blending your own from whole ingredients puts you fully in control of what goes into the jar. The food processor does the heavy lifting, and the whole thing comes together in just a few minutes of active work. Toss it with pasta, spread it on toast, swirl it into soup — this one earns a permanent spot in your weekly rotation.
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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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