Citric Acid 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 it came from a proper Italian kitchen. Nutritional yeast steps in for parmesan, delivering that umami punch without any dairy, so the result is fully plant-based without sacrificing any of the boldness you'd expect from a classic pesto. For anyone navigating citric acid sensitivities, store-bought condiments and sauces are often a minefield of hidden additives and preservatives, but every ingredient here is clean and straightforward. The lemon juice is the only acidic element, and it's easy to adjust to your own tolerance right at the end of blending. A slow stream of good olive oil ties it all together into a thick, spoonable sauce with just enough texture to feel rustic and satisfying. Toss it with pasta, spread it on toast, or swirl it into soups — 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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