Emulsifier 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 a small step that pays off big — 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, adding that umami punch and a subtle cheesiness without any dairy. Many store-bought pestos and even homemade versions rely on emulsifiers to hold their texture together, but here the slow, steady stream of extra virgin olive oil does all the work naturally, binding everything into a thick, cohesive sauce the old-fashioned way. Fresh basil, lemon juice, and garlic keep it vibrant and clean-tasting, with no additives needed to make it shelf-stable or smooth. It comes together in a food processor in minutes and lands somewhere between rustic and elegant — perfect tossed with pasta, spread on toast, or spooned over roasted vegetables.
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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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