Low Iodine 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 finished pesto taste far more complex than the short ingredient list suggests. Nutritional yeast steps in to deliver that cheesy, umami punch without any dairy, keeping the whole recipe completely plant-based and naturally free from the iodine concerns that come with seafood, dairy, and iodized salt. The lemon juice brightens everything up and keeps the color of that fresh basil vivid and gorgeous. Managing iodine intake can feel restrictive when it comes to flavorful condiments, but this one checks every box — bold, satisfying, and built entirely from ingredients that work within those limits. A food processor does most of the heavy lifting, and the whole thing comes together in minutes. Toss it with pasta, spread it on flatbread, or spoon it over roasted vegetables — it's endlessly versatile and genuinely hard to stop eating.
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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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