Chestnut 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 — pasta, crusty bread, roasted vegetables, you name it. Toasting the walnuts before blending is a small step that pays off big, coaxing out a warm, nutty depth that takes the whole sauce to another level. Nutritional yeast stands in for parmesan beautifully here, delivering that umami richness without any dairy, while fresh lemon juice keeps things lively and balanced. The food processor does most of the heavy lifting, and streaming in the olive oil slowly gives you that thick, spoonable consistency that clings to noodles just right. For anyone navigating tree nut concerns around chestnuts specifically, this recipe is a clean, straightforward choice — walnuts, basil, garlic, and good olive oil are the whole story, with no hidden or ambiguous ingredients to second-guess. It comes together in minutes and keeps well in the fridge, making it an easy go-to for weeknight meals or meal prep.
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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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