Seed Oil 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 finished pesto taste far more complex than the ingredient list suggests. Nutritional yeast steps in for parmesan, adding that umami punch and a subtle cheesiness that keeps this fully plant-based without sacrificing any satisfaction. Extra virgin olive oil is the only fat here, which means you can skip the seed oil concerns that come with so many store-bought pestos and jarred sauces. The food processor does most of the work, and the slow pour of olive oil brings everything together into a thick, spoonable sauce with just enough texture to feel rustic and real. A squeeze of lemon at the end keeps it fresh and bright, balancing the richness of the walnuts and oil beautifully. Toss it with pasta, spread it on toast, or swirl it into soups — this one earns a permanent spot in your weekly rotation.
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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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