MSG Free Vegan Walnut Pesto
Pesto is one of those sauces that tastes like it took serious effort, but this version comes together in minutes with nothing but whole, clean ingredients. Toasting the walnuts first is the move — it draws out a deep, nutty richness that makes the finished sauce taste far more complex than the short ingredient list suggests. Nutritional yeast steps in for the parmesan, adding that savory, umami depth without any dairy, and it keeps the whole thing completely plant-based. Streaming the olive oil in slowly while the processor runs is what gives the pesto that luscious, cohesive texture that clings beautifully to pasta or grilled vegetables. Store-bought pesto and seasoning blends are common culprits for hidden additives, so making this from scratch means you know exactly what's going in the bowl. Fresh basil, bright lemon juice, and good extra virgin olive oil do all the heavy lifting here — no shortcuts needed, and no mystery ingredients to worry about. Toss it with noodles, spread it on toast, or swirl it into soup; this is the kind of sauce that earns a permanent spot in your weekly 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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