Vegan Basil Walnut Pesto (Easy Recipe)
This vibrant Vegan Basil Walnut Pesto harnesses the rich and creamy flavour of toasted walnuts to create a herby, savoury and flavoursome pesto without the need for pine nuts.
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Serves: 6 servings
Calories: 168kcal
Ingredients
- 60 g walnuts
- 60 g fresh basil leaves
- 7 g nutritional yeast
- 70 ml olive oil (extra-virgin ideally)
- 2 medium cloves garlic (minced)
- 1/4-1/2 tsp salt
- ⅛ tsp ground black pepper
Instructions
- It’s important to first toast the walnuts because this adds a depth of flavour and removes some of the bitterness from the walnuts. To do this, add the walnuts to a dry frying pan (no oil) and toast over low-medium heat until the walnuts omit a nutty aroma and turn lightly golden (around 5 minutes).60 g walnuts
- Add all of the pesto ingredients to a food processor, starting with 1/4 tsp salt.60 g fresh basil leaves, 7 g nutritional yeast, 70 ml olive oil, 2 medium cloves garlic, 1/4-1/2 tsp salt, ⅛ tsp ground black pepper
- Pulse until combined, scraping down the sides of the processor bowl as necessary before blending again. Taste and add more salt if desired.
- To store the pesto, add it to a dish and cover it in eco cling film (with the film touching the top of the pesto) and then add an airtight lid. Alternatively, you can add a thin layer of olive oil on top of the pesto instead of using cling film, before adding an airtight lid.
- Store the pesto in the fridge for up to 3 days, or freeze using an ice cube tray for single servings that you can use for a quick meal.
Notes
Vegan / Dairy Free / Egg Free / Gluten Free / Refined Sugar Free / Soy Free / Raw
Recipe inspired by: Italy
Please check the allergens on the ingredients you purchase before use. The allergen and nutritional information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 168kcal | Carbohydrates: 2g | Protein: 2g | Fat: 17g | Saturated Fat: 2g | Sodium: 99mg | Fiber: 1g | Sugar: 0.3g | Net Carbohydrates: 1g
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