Rice 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 the move — it draws out their natural richness and adds a subtle nuttiness that takes the whole batch to another level. Nutritional yeast steps in to deliver that cheesy, umami depth you'd expect from a classic pesto, making this completely plant-based without sacrificing any of the boldness. A hit of fresh lemon juice keeps it lively and bright, balancing the richness of the olive oil beautifully. The food processor does most of the heavy lifting, and the whole thing comes together in minutes with zero complicated technique. Naturally grain-free by design, there's no pasta, no filler, and no hidden starchy thickeners — just clean, whole ingredients blended into something genuinely craveable. Toss it with zucchini noodles, spread it on flatbread, swirl it into soup, or spoon it straight from the jar — no judgment here.
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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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