Eggless 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 takes the whole batch to another level. Nutritional yeast steps in to deliver that cheesy, umami punch you'd normally get from parmesan, so nothing feels missing. A hit of fresh lemon juice keeps it lively and bright, balancing the richness of the olive oil beautifully. The food processor does most of the work, and the slow drizzle of olive oil at the end gives you that thick, spoonable consistency that clings perfectly to pasta, roasted vegetables, or crusty bread. Store-bought pestos often sneak in dairy or eggs without much fanfare, so making your own means you know exactly what's in the jar. This one comes together with clean, simple ingredients and zero compromise on flavor.
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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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