Lupin 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 finished pesto taste far more complex than the ingredient list suggests. Nutritional yeast steps in for parmesan, delivering that umami punch and a subtle cheesiness that keeps this fully plant-based without sacrificing any of the boldness you'd expect from a classic pesto. Fresh basil, bright lemon juice, and good extra virgin olive oil round it all out into something that feels genuinely restaurant-worthy. Lupin flour and lupin-based protein ingredients have quietly crept into a surprising number of store-bought sauces and vegan products, so making your own from scratch is a smart move when you need to keep things clean. The food processor does most of the work, and the whole thing comes together in just a few minutes once your walnuts have cooled. Toss it with pasta, spread it on toast, or spoon it over roasted vegetables — this pesto is endlessly versatile and completely worth keeping a jar of in the fridge.
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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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