Xanthan Gum Free Vegan Walnut Pesto
Bright, herby, and rich with toasted walnut depth, this plant-based 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 nutty, almost buttery flavor that elevates the whole batch. Nutritional yeast steps in for the parmesan, delivering that savory, umami punch without any dairy, while fresh lemon juice keeps things lively and bright. The food processor does the heavy lifting, and streaming in the olive oil slowly gives you that thick, spoonable consistency with just enough texture to feel rustic and satisfying. Every ingredient here is naturally free of thickeners and binders — no additives, no fillers, just whole foods blending into something genuinely delicious. Toss it with pasta, spread it on toast, swirl it into soups, or use it as a dipping sauce — this one earns its place in your regular rotation fast.
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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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