Paleo Vegan Walnut Pesto
Bright, herby, and deeply savory, this walnut pesto comes together in a food processor with just a handful of whole-food ingredients — no dairy, no grains, nothing processed. Toasting the walnuts first is the move that sets this sauce apart, coaxing out a rich, nutty depth that makes every spoonful taste like you actually tried. Nutritional yeast steps in to deliver that umami, cheesy quality without any actual cheese, which means this pesto fits a grain-free, legume-free lifestyle without any awkward substitutions. Fresh basil, raw garlic, lemon juice, and good extra virgin olive oil do the rest of the heavy lifting, keeping everything clean and vibrant. It comes together in minutes and works beautifully tossed with zucchini noodles, spooned over grilled chicken, or used as a dipping sauce for roasted vegetables. Store-bought pesto almost always sneaks in additives or canola oil, so making your own means you know exactly what's in the jar.
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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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