Easy Vegan Walnut Pesto Recipe with Basil
Servings: 8 servings
Calories: 115.3kcal
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.
- 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.
