Easy Vegan Walnut Pesto Recipe With Basil

Name: Easy Vegan Walnut Pesto Recipe with Basil
Prep time: 10 min
Cook time: 3 min
Total time: 28 min
Ingredients: ½ cup raw shelled walnut halves; 1 large clove garlic (peeled and cut into large chunks); 2 cups fresh basil (rinsed and dried gently, lightly packed); 2 tablespoons nutritional yeast (optional, adjust amount to taste); 2 tablespoons lemon juice (freshly squeezed); ½ teaspoon coarse sea salt (adjust to taste); 4 tablespoons extra virgin olive oil (good quality)

↓ Jump to Recipe

Looking for a tasty and healthy vegan pesto recipe? Look no further than this Vegan Walnut Pesto with basil! It's perfect for anyone who loves pesto but wants a vegan option. This recipe is quick, easy to make, and delicious, just like my Vegan Basil Pesto. You're going to love it!

Angle view of vegan walnut pesto in glass jar.

Making this homemade vegan pesto with walnuts is great for using fresh basil from the garden. This dairy-free version is a variation of the classic pesto recipe, omitting Parmesan cheese and substituting walnuts for pine nuts. I love trying different variations, and this vegan walnut pesto is my new favorite. It's versatile, and you can put it on just about anything, like these oven-roasted green beans with garlic!

Jump to:

Ingredients
Substitutions
How to Make This Vegan Walnut Pesto With Basil
Expert Tips
How to Serve This Vegan Walnut Pesto
Recipe FAQs
Related Vegan Dips
Recipe
Comments

This vegan walnut pesto is delicious with my incredibly easy-to-make vegan Caprese sandwich! It's perfect for when you want something quick and easy for lunch.

It is perfect for any party since it is simple to make and will be a hit! This vegan pesto is perfect on pasta, pizza, crostini, or as dip. Another versatile green and zesty sauce you're sure to enjoy is this Carrot Top Chimichurri.

Ingredients

Here are the simple ingredients you need to make this delicious vegan pesto sauce with healthy fats:

Fresh basil - Fortunately we can grow lots of basil where I live. Otherwise, I pick it up at the grocery store!
Raw walnuts - Shelled walnut halves are a key ingredient; walnuts are a budget-friendly option compared to costly pine nuts. They are an excellent source of antioxidants and omega-3 fatty acids. They make the perfect base and add a delicious nutty flavor.
Nutritional yeast - This is easily found at the grocery store. I like to include it for a cheesy, umami flavor instead of dairy cheese. Feel free to reduce the amount by half or leave it out completely.
Sea salt to bring out the flavors.
Garlic - Fresh garlic is essential!
Extra virgin olive oil - Choose a fresh, good-quality oil.
Fresh lemon juice - You need a splash of lemon juice for acidity and brightness. We love this pesto with plenty of lemon juice to brighten it up, however, feel free to reduce the amount if desired. You can always add more if needed.

A complete ingredient list with exact amounts can be found in the recipe card below.

Substitutions

If you would like to make a few substitutions when making this vegan pesto with walnuts, here are a few suggestions:

Walnuts - instead of walnuts, you can use pecans, pine nuts, pistachios, or sunflower seeds. Or you can skip the walnuts! Yes, you can. The result will be a basil sauce or dip, but it will still be delicious.
Nutritional yeast - use shredded vegan parm instead, or skip it.
Basil - if you're short on fresh basil, try leafy greens such as spinach or a combination of fresh spinach and fresh parsley.

How to Make This Vegan Walnut Pesto With Basil

It's so easy to make this vegan walnut pesto recipe, even if it's your first time! The hardest part is harvesting the fresh basil unless you get it from the grocery store. The last time I made this, we had over 10 cups of fresh basil from our patio garden!

Preheat the oven to 350°F.

Toasting walnuts on baking sheet to make pesto.

Step 1: Toast the walnuts on a rimmed baking sheet for approximately 8 minutes. After they turn slightly golden, take them out of the oven to cool.

Overhead of chopped garlic in food processor.

Step 2: Chop the garlic in the food processor for several pulses.

Ingredients added to food processor to make vegan walnut pesto before adding oil.

Step 3: Place the basil, nutritional yeast, lemon juice, sea salt, and walnuts in the bowl of the food processor.

Freshly made vegan walnut pesto in food processor bowl.

Step 4: Pulse several times in short bursts until mixed. Scrape down the sides as needed. Add olive oil in a steady stream and continue pulsing until it is combined. This takes only a few seconds.

If you prefer a thinner pesto, add water, a tablespoon at a time, until you achieve the desired consistency. Taste and adjust salt and lemon juice to your preference.

Serve this vegan walnut pesto over your favorite pasta, or use it as a spread on sandwiches or toast. Enjoy!

Expert Tips

Use the freshest and best-quality ingredients, such as fresh basil, fresh lemon, fresh garlic, and high-quality extra virgin olive oil. Each component makes such a difference in this vegan walnut pesto recipe!
Do not overprocess in the food processor since this can affect the flavor and cause bitterness. If this happens, try adding more lemon juice.
Toasting the walnuts brings out the nutty flavor, but if you are in a hurry, you can skip this step. It will still be delicious!

Side view of Vegan Walnut Pesto in glass jar with basil and garlic nearby.

How to Serve This Vegan Walnut Pesto

serve this vegan walnut green sauce on zucchini noodles
on pasta and pizza
spread on sandwiches or toast
serve on grilled vegetables
serve as dip
spread on crostini and serve with sliced tomato and vegan mozzarella
add to salad dressings

Side view of glass container filled with vegan walnut pesto with spoon.

Recipe FAQs

Do you have to toast nuts to make this vegan walnut pesto recipe?

No, you don't have to toast nuts for this vegan walnut pesto with basil. But, if you have time, it's nice for an added layer of flavor and nuttiness.

Why is my vegan walnut pesto bitter?

You may have overtoasted the walnuts or processed the pesto in the food processor for too long, breaking down the basil too much.

How do you toast walnuts?

Toast walnuts in a preheated oven at 350°F for 8 to 10 minutes on a baking tray or a skillet on the range on medium heat for a few minutes until golden brown.

Why shouldn't you heat this vegan pesto with walnuts?

It would be best if you didn't heat it because it can affect the aroma and make it taste not very pleasant and bitter.

Is pesto vegan?

Traditionally, pesto is not vegan since it typically contains Parmesan or Pecorino cheese. In addition, rennet, an animal product, is used to curdle the milk from which the cheese is made. Vegans and vegetarians do not consume rennet unless it is plant-based.

How do I get a bright green pesto?

Blanch the basil in boiling water briefly before placing it in the food processor. Do not cook the pesto. If making pesto pasta, mix the pesto with the pasta and pasta water on low heat or mix them in a bowl and serve immediately.

If you try this recipe or any other recipe on my website, please leave a star rating and let me know how it goes in the comments below. I love hearing from you!

Add us as a trusted site on Google

Recipe

Overhead of Vegan Walnut Pesto in glass jar.

Easy Vegan Walnut Pesto Recipe with Basil

Author: Emily Miller

If you love pesto, but don't eat dairy or have any issues with nuts, this Vegan Walnut Pesto is for you! Walnuts are a great source of omega-3 fatty acids, and when blended with basil, garlic, and olive oil make a delicious and healthy sauce. Best of all, it's easy to make. This recipe makes approximately 1 cup pesto. Enjoy!

5 from 158 votes

Print Pin Rate

Course: Side Dish

Cuisine: American, Italian

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 10

Cook Time: 3

Cleaning fresh basil from the garden: 15

Total Time: 28

Servings: servings

Calories: 115.3kcal

EQUIPMENT

INGREDIENTS

▢ ½ cup raw shelled walnut halves
▢ 1 large clove garlic peeled and cut into large chunks
▢ 2 cups fresh basil rinsed and dried gently, lightly packed
▢ 2 tablespoons nutritional yeast optional, adjust amount to taste
▢ 2 tablespoons lemon juice freshly squeezed
▢ ½ teaspoon coarse sea salt adjust to taste
▢ 4 tablespoons extra virgin olive oil good quality

INSTRUCTIONS

Preheat the oven to 350°F. Toast the walnuts on a rimmed baking sheet in the oven for approximately 8 minutes. After they turn slightly golden, take them out of the oven to cool.
Chop the garlic in the food processor for several pulses.
Place the basil, nutritional yeast, lemon juice, sea salt, and walnuts in the bowl of the food processor. Pulse several times until mixed. Scrape down the sides as needed.
Add olive oil in a steady stream and continue pulsing until it is combined. Serve immediately. See notes for storage instructions.

NOTES

1 serving is approximately 2 tablespoons.
Add water, a tablespoon at a time, for a thinner consistency.
I love nutritional yeast and add a generous amount; feel free to reduce the amount by half or omit it. It will still be delicious.
I also love a lot of lemon juice in pesto to add brightness. You can start with less lemon juice, taste, and add more if desired.
Store in an airtight glass container and refrigerate for up to 5 days.
To freeze, spoon it in an ice cube tray. Once frozen, place the cubes in a Ziploc bag and store them in the freezer for up to 4 months.

NUTRITION

Serving: 1 servingCalories: 115.3 kcalCarbohydrates: 2 gProtein: 2.1 gFat: 11.6 gSaturated Fat: 1.4 gSodium: 149.3 mgFiber: 0.9 gSugar: 0.3 g

Tried this recipe?Please consider leaving a comment and star rating!

Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.

Comments