Mushroom Free Vegan Walnut Pesto
Pesto is one of those sauces that makes everything taste more alive, and this walnut-based version is bright, nutty, and deeply savory without a single animal product in sight. Toasting the walnuts first is the move that sets this apart — just a few minutes in a dry skillet coaxes out a rich, almost buttery depth that raw walnuts simply can't deliver. Nutritional yeast steps in where parmesan usually lives, bringing that umami, cheesy quality that makes pesto so craveable. Fresh basil, garlic, lemon juice, and good olive oil round everything out into a sauce that tastes like it took way more effort than it actually did. For anyone navigating fungi-free eating, this is a genuinely satisfying option since every ingredient is clean and straightforward — no hidden extracts, broths, or flavor boosters to second-guess. Toss it with pasta, spread it on crusty bread, or swirl it into a grain bowl and watch it disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!