Vegan Pesto With Walnut

A bright vegan pesto sauce that starts with a huge pile of fresh basil. Walnuts, lemon juice & nutritional yeast round out this vegan adaptation on the classic.

5 from 1 vote

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Prep Time 5

Cook Time 10

Total Time 15

Course Ingredient, Sauces & Condiments

Cuisine Italian

Servings servings

Calories 156 kcal

Equipment

Food processor

Ingredients

1 cups fresh basil packed
3 cloves garlic
1/4 cup walnuts or pine nuts
1/3 cup olive oil extra virgin
1/4 cup non-dairy parmesan or nutritional yeast (optional)
1/4 teaspoon salt or to taste
Black pepper to taste

Instructions

In a food processor, mince the basil and garlic cloves.
Pour in both the walnuts and lemon juice. Continue to process until the nuts are finely ground.
While the food processor is running, drizzle in the olive oil until it becomes a smooth paste.
Scoop the contents of the food processor into a medium bowl. Fold in the nutritional yeast and season with salt and pepper. If your pesto is a bit too thick, thin it out by stirring in additional olive oil. Be sure to mix in small amounts of oil at a time to prevent the sauce from becoming runny. Give it a quick taste test and adjust seasonings to your liking.
Your vegan pesto is ready! Serve at room temperature with sandwiches, pizza or pasta!

Notes

For a low-fat version, consider streaming in water in lieu of olive oil.

Nutrition

Calories: 156kcalCarbohydrates: 2gProtein: 1gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gSodium: 144mgPotassium: 39mgFiber: 1gSugar: 1gVitamin A: 212IUVitamin C: 1mgCalcium: 18mgIron: 1mg

Keyword Comfort Food, Easy, Vegan

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