Pregnancy Friendly Vegan Walnut Pesto
Bright, herby, and deeply savory, this walnut-based pesto is the kind of sauce that makes everything it touches taste more exciting — tossed through pasta, spread on toast, or dolloped over roasted vegetables. Traditional pesto typically calls for pine nuts and a generous heap of parmesan, but this version swaps in toasted walnuts for a rich, slightly earthy depth and uses nutritional yeast to deliver that same umami, cheesy quality without any dairy. That swap matters during pregnancy, when soft and unpasteurized cheeses are best avoided — nutritional yeast gives you all the savory satisfaction with none of the concern. Walnuts also bring a dose of omega-3 fatty acids, making this more than just a flavor win. A hit of fresh lemon juice keeps the whole thing bright and balanced, while good extra virgin olive oil ties it together into a thick, spoonable sauce with real body and texture. The food processor does most of the work, so you're looking at minimal effort for maximum payoff. Make a batch, keep it in the fridge, and you'll find yourself reaching for it all week long.
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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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