Nightshade 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. Traditional pesto recipes can be tricky to navigate when you're avoiding nightshades, since store-bought versions sometimes sneak in sun-dried tomatoes or other problematic additions — this one keeps things clean and straightforward. Toasting the walnuts before blending is the secret move here; it draws out a rich, nutty depth that makes them a genuinely satisfying stand-in for pine nuts. Nutritional yeast brings that umami, cheesy quality without any dairy, so the result is bold and complex rather than flat. A squeeze of fresh lemon juice keeps everything bright and balanced against the richness of the olive oil. Pulse it to your preferred texture — chunky and rustic or smooth and spreadable, it works beautifully either way. Toss it with pasta, swirl it into soups, or spread it thick on crusty bread and call it a meal.
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!