Red Meat Allergy Friendly Vegan Walnut Pesto
Pesto this vibrant and herbaceous belongs on everything — pasta, crusty bread, roasted vegetables, grain bowls, you name it. Toasting the walnuts first is the move that sets this version apart, coaxing out a deeper, nuttier flavor before they ever hit the food processor. Nutritional yeast steps in for parmesan, delivering that savory, umami-rich depth without any dairy, so the whole sauce stays completely plant-based. A hit of fresh lemon juice keeps the basil bright and balances the richness of the olive oil beautifully. Since every ingredient here is whole and straightforward, there's no guesswork about hidden animal-derived additives sneaking into your sauce. Pulse it to your preferred texture — silky smooth or a little rustic and chunky — and adjust the salt and lemon at the end to make it exactly yours.
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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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