Legume 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 the parmesan, delivering that umami punch and a subtle cheesiness without any dairy. A squeeze of fresh lemon juice keeps things lively and stops the basil from tasting flat. Traditional pesto often relies on pine nuts, which can be tricky for anyone avoiding legumes or navigating cross-contamination with mixed nut blends, but walnuts are a clean, flavorful swap that hold their own beautifully. The food processor does the heavy lifting, and streaming in the olive oil slowly gives you that glossy, thick consistency you want clinging to pasta or spread across crusty bread. Make a jar of this and your weeknight dinners are basically sorted.
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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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