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.
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.