Cashew Free Vegan Walnut Pesto
Bright, herby, and deeply savory, this walnut-based 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 coaxes out a rich, nutty depth that elevates the whole batch. Nutritional yeast steps in for the parmesan, delivering that umami punch and cheesy undertone without any dairy, while fresh lemon juice keeps the flavors lively and balanced. The food processor does the heavy lifting, and streaming in the olive oil slowly gives you that thick, spoonable consistency that clings beautifully to pasta, roasted vegetables, or crusty bread. Many store-bought pestos rely on cashews or a blend of mixed nuts that can be hard to track, so making your own means you know exactly what's in the jar. This one comes together with a short, straightforward ingredient list and no specialty items — just real, whole foods blended into something genuinely impressive.
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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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