Vegan Walnut Pesto

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

Making homemade pesto is great for using fresh basil from the garden. This dairy-free pesto is a variation of the classic pesto recipe, omitting Parmesan cheese and substituting walnuts for pine nuts.

I am so excited to share this Vegan Walnut Pesto recipe with you! This weekend we harvested over two quarts of basil, so I had to come up with a use for it quickly. I was running short on pine nuts, so I chose walnuts instead.

I love trying different pesto variations, and this vegan walnut pesto is my new favorite. It's versatile, and you can put it on just about anything!

Walnuts are a great source of healthy fats and plant-based omega-3. They make the perfect base for a delicious pesto and add a delicious nutty flavor. I've added optional nutritional yeast, which gives the pesto a cheesy and umami taste.

Plus, walnuts are easier on the budget than purchasing pine nuts.

This recipe was inspired by my easy vegan basil pesto and pairs well with pasta, polenta, sandwiches, potatoes, and more!

This vegan walnut pesto is perfect for any party since it is simple to make and will be a hit! This pesto is perfect on pasta, pizza, crostini, or as dip.

Jump to:

• Ingredients
• How to make Vegan Walnut Pesto
• Substitutions
• Equipment
• How to serve this vegan pesto
• Storage
• Expert tips
• FAQ
• Recipe

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 in Tucson. 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.
• Nutritional yeast - This is easily found at the grocery store; it is optional. I like to include it for a cheesy, umami flavor instead of dairy cheese.
• Sea salt to bring out the flavors.
• Garlic - Fresh garlic is essential to pesto!
• Extra virgin olive oil - Choose a fresh, good-quality oil.
• Fresh lemon juice - You need a splash of lemon juice for acidity and brightness.

See the recipe card for quantities.

How to make Vegan Walnut Pesto

It's so easy to make this vegan basil walnut pesto recipe, even if it's your first time! The hardest part is harvesting it unless you get it from the grocery store.

The last time I made pesto, we had over 10 cups of fresh basil from our patio garden!

• Preheat the oven to 350°F.

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

Hint: Toasting the walnuts brings out the nutty flavor, but if you are in a hurry, you can skip this step.

Substitutions

If you would like to make a few substitutions, here are a few suggestions:

• Walnuts - instead of walnuts, you can use pine nuts, pistachios, or sunflower seeds.
• 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.

Equipment

This is the equipment I use to make homemade pesto. You can make it in a mortar and pestle instead of a food processor, but I don't have the patience for that.

You can use an immersion blender if you don't have a food processor. I recommend something other than a regular blender since it would require more work to get consistent chopping. You'd need to double the ingredients to get the blade to work.

• Food processor - this is the easiest way to make pesto, and it tastes much better than store-bought pesto.
• Spatula
• Colander
• Measuring spoons
• Cutting board
• Chef's knife

How to serve this vegan pesto

• serve this green sauce on zucchini noodles
• on pasta; make pesto pasta
• pesto 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

Wow your party guests with festive and amazing dips! In addition to this walnut pesto, beetroot dip with horseradish, vegan basil pesto, and guacamole are great ways to add some flavor to your next party. They're all easy to make, healthy, and delicious!

Storage

Store any leftover pesto in the fridge in an airtight container for up to 5 days.

Freeze this vegan walnut pesto for up to four months. To freeze it, place it in ice cube trays. Add a layer of olive oil to preserve the bright green color. Once frozen solid, transfer the pesto cubes to a freezer-safe Ziploc bag.

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 recipe!

Do not overprocess the pesto in the food processor since this can affect the flavor and cause bitterness. If this happens, try adding more lemon juice.

FAQ

I hope you enjoy this vegan walnut pesto recipe as much as we did! If you make this recipe, please take a moment to ★★★★★ star-rate it and leave a comment below. Also, follow me on Instagram and Facebook, and share your creation with me! Tag me @resplendentkitchen and hashtag #resplendentkitchenrecipes.

Recipe