Gut Friendly Vegan Walnut Pesto
Bright, herby, and deeply satisfying, this walnut pesto comes together in a food processor with just a handful of whole-food ingredients that your gut will genuinely appreciate. Toasting the walnuts first is a small step that pays off big — it draws out their natural oils and adds a warm, nutty depth that makes the finished sauce taste far more complex than the effort involved. Nutritional yeast steps in for parmesan, delivering that savory, umami richness without any dairy, and it blends seamlessly with the fresh basil and lemon juice. Extra virgin olive oil ties everything together into a thick, spoonable sauce that's rich in beneficial fats known to support a healthy digestive system. The garlic and lemon keep things lively and fresh, while the simple, minimally processed ingredient list means you're not dealing with any of the additives or preservatives that can quietly irritate a sensitive gut. Toss it with pasta, swirl it into soups, or spread it on toast — this is the kind of versatile, feel-good sauce you'll want to keep on 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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