Soy 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 — just a few minutes in a dry skillet coaxes out a rich, nutty depth that elevates the whole batch. Nutritional yeast steps in for the parmesan, delivering that umami punch and a subtle cheesiness without any dairy or animal products. Fresh lemon juice keeps it lively, and a slow stream of good olive oil brings it all together into a thick, glossy sauce with real body and texture. Many store-bought pestos sneak in soy-derived additives or use shared equipment that makes label-reading a chore — here, every ingredient is straightforward and easy to verify. The food processor does most of the work, so you're looking at minimal effort for maximum payoff. Toss it with pasta, spread it on toast, or spoon it over roasted vegetables — it's endlessly versatile.
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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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