Paraben 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. Toasting the walnuts first is a small step that pays off big — it draws out a rich, nutty depth that makes the whole blend taste like you spent way more effort than you actually did. Nutritional yeast steps in for the parmesan you'd find in a traditional pesto, delivering that umami punch without any dairy, and it blends seamlessly with the fresh basil and lemon juice. Many store-bought pestos and condiments contain preservatives and additives that can be a concern for people keeping their ingredient lists clean, so making your own from scratch puts you fully in control of what goes in. Every ingredient here is whole and straightforward — nothing processed, nothing hidden. The slow stream of extra virgin olive oil at the end is what gives it that luscious, spoonable consistency that clings perfectly to pasta, roasted vegetables, or crusty bread. Once you taste how good homemade can be, the jarred stuff really doesn't stand a chance.
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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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