Cinnamon 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 coaxes out a rich, nutty depth that elevates the whole batch. Nutritional yeast steps in for parmesan, delivering that umami punch and a subtle cheesiness without any dairy. Fresh basil, garlic, and a squeeze of lemon keep things vibrant and bold, while a slow stream of good olive oil brings it all together into a luscious, spoonable sauce. For anyone navigating spice sensitivities, this recipe is naturally free of the warm baking spices that sneak into so many store-bought condiments and sauces — every ingredient here is clean and straightforward. Toss it with pasta, spread it on crusty bread, or dollop it over roasted vegetables; it holds up beautifully in just about any application.
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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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