Wheat 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 a rich, nutty depth that makes the whole batch taste like it came from a proper Italian kitchen. Nutritional yeast steps in for the parmesan, delivering that umami punch without any dairy, while fresh lemon juice keeps things lively and balanced. The olive oil gets streamed in slowly so the pesto emulsifies into a thick, glossy, spoonable consistency that clings beautifully to pasta, roasted vegetables, or crusty bread. Because every ingredient here is naturally grain-free, there's no need to scrutinize labels or swap anything out — it just works. Whip up a batch and keep it in the fridge all week; it only gets better as the flavors settle.
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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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