Mediterranean Diet Friendly 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. Fresh basil and a hit of lemon juice keep things vibrant, while nutritional yeast steps in to deliver that satisfying, cheesy umami note without any dairy. Extra virgin olive oil ties it all together into a luscious, spoonable sauce with just enough texture to feel rustic and real. This checks every box for a Mediterranean-style approach: wholesome plant-based fats, fresh herbs, and nothing processed or artificial in sight. Toss it with pasta, spread it over grilled vegetables, swirl it into soups, or use it as a dip — it's endlessly versatile and comes together in a single food processor in minutes.
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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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