Print

Creamy Vegan Basil Pesto with Toasted Walnuts

Close-up of spaghetti coated in bright green Vegan Basil Pesto, topped with chopped walnuts.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a bright, flavorful vegan basil pesto using toasted walnuts instead of pine nuts. This recipe skips cheese for a rich, dairy-free sauce perfect for pasta, sandwiches, or dips.

Ingredients

Scale
  • 2 cups fresh basil leaves, packed
  • 1/2 cup toasted walnuts (or substitute sunflower seeds for nut-free)
  • 1/4 cup nutritional yeast
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup olive oil, plus more if needed
  • 2 tablespoons fresh lemon juice

Instructions

  1. If your walnuts are raw, toast them in a dry skillet over medium heat for 3-5 minutes until fragrant. Let them cool slightly.
  2. Combine the basil, toasted walnuts, nutritional yeast, garlic, salt, and pepper in a food processor. Pulse several times until the mixture is coarsely chopped.
  3. With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Stop and scrape down the sides as needed.
  4. Add the lemon juice and pulse a few more times to combine. Taste and adjust salt or lemon juice if necessary.
  5. If you prefer a thinner sauce, add a little more olive oil or a tablespoon of water until you reach the right texture.

Notes

  • For a nut-free version, substitute sunflower seeds for the walnuts.
  • If you want a cheese-free flavor without nutritional yeast, add 1 tablespoon of white miso paste for umami depth.
  • To keep the pesto bright green, blanch the basil leaves for 10 seconds in boiling water, then immediately plunge them into ice water before processing.
  • Store leftover pesto in an airtight container, topped with a thin layer of olive oil to prevent browning.

Nutrition

Find it online: https://spoonswirl.com/vegan-basil-pesto-recipe/