This Vegan Walnut Pesto is a great way to add brightness and flavor to any dish that you create. Bonus points are that it is vegan too! This pesto would go great on pizzas, pastas, burgers, and salads! Try this pesto today!
*Originally published June 1, 2021 and updated with new copy and photos 7/21/22.
Basil pesto is an iconic green sauce that might be the oldest in European cuisine! Basil Pesto is Italian by tradition and beloved in its native country. Traditional pesto is made by grinding together fresh basil, garlic, olive oil, pine nuts, and cheese. Pesto acts as a great sauce for pastas as well as a topping for pizzas, burgers, and more!
This recipe was inspired by my Warm Basil Pesto Potato Salad and my Sun-Dried Tomato Pesto Gnocchi. Another great sauce recipe is this Pesto with Almonds or this Tangy and Delicious Pineapple BBQ Sauce!
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What Makes this Vegan Walnut Pesto So Great?
- This Basil Pesto has such a complex and deep flavor!
- This recipe only takes about 5 minutes to make.
- The fresh basil and nutritional yeast complement the slight nuttiness from the walnuts.
- This pesto recipe is gluten-free, dairy-free, and vegan.
- Vegan Almond Pesto pairs well with any dish you would normally put pesto in!
Ingredient Notes
- Nutritional Yeast- To keep this recipe dairy-free, we use nutritional yeast. Nutritional yeast has a great cheesy flavor and in this recipe, it will be replacing the parmesan cheese. You can find nutritional yeast in the bulk aisle or the health food aisle.
- Basil-Fresh basil works best in this recipe, you will not want to use dried basil. We will be needing a lot of basil to make this pesto so make sure you get quite a bit. If you don't grow this like I do, stop by your grocery store and you will be sure to find it.
- Walnuts-Regular pesto normally contains pine nuts, however, pine nuts are expensive! This pesto uses walnuts to replace the pine nuts, same nutty profile, less money out of your pocket!
See the recipe card for the full ingredient list and quantities.
Instructions
- In a food processor, combine the walnuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.
- Remove the leaves from the basil stems and add the basil leaves to the food processor and pulse until combined.
- With the food processor running, drizzle in the olive oil and pulse until combined. Add the nutritional yeast and pulse to briefly combine. For a smoother pesto, add more olive oil.
Hint: If you are not making the pesto on the same day that you pick your basil, you can freeze your basil until you are ready to make the pesto.
Substitutions:
- Walnuts - If you don't have walnuts on hand, you can swap them with Cashews or use the traditional pine nuts.
- Nutritional Yeast - If you don't have nutritional yeast on hand, you can leave it out.
- Garlic - If you are following a low FODMAP diet, feel free to leave out the garlic.
Variations
- Red Pepper Pesto- Add some roasted red peppers to this recipe to make a Red Pepper Pesto
- Roasted Garlic - Give this pesto a deeper, earthier flavor by roasting your garlic before adding it.
- Kid-friendly - Serve the pesto with some whole wheat pasta to make this kid friendly
- Purple Pesto- Try using some red basil to change the color of your pesto from bright green to bright purple
FAQ's
If you process the basil too much, it will break down and turn bitter. Process just until it is blended with the other ingredients.
Traditional pesto contains parmesan cheese which is not vegan. We use nutritional yeast instead as a substitute for the cheese.
Pesto will last 4-5 days in the fridge.
Equipment
Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.
- Food Processor
- Mixing Bowls
- Spatula
Storage
Store this pesto in an airtight container for up to one week in the fridge. Additionally, you can freeze this pesto for up to three months. One of my favorite things to do is to freeze this pesto in ice cube trays, that way I can just pop it out when I want to use it!
Top tips
- After blending the pesto, add more salt to taste if needed. Always taste before serving and adjust the salt. Store bought pesto sauces are always saltier to make up for the lack of freshness.
- Don’t be afraid to add extra olive oil. It’s the secret to getting a rich, creamy pesto.
- If you don't have a food processor, you can make this instead in a high-speed blender!
- It is imperative to use fresh basil. Dried basil will not do the trick in this recipe!
Ways to Use this Sauce
- Vegan Ravioli Pesto Bake
- Sun-dried Tomato Pesto Gnocchi
- Vegan Pesto and Tomato Pizza
- Vegan Pesto Bites
- Warm Basil Pesto Potato Salad
Vegan Walnut Pesto (Pesto without Pine Nuts)
Equipment
- 1 Mixing Bowl
- 1 Food Processor
- 1 Measuring Cups and Spoons
- 1 silicone spatula
Ingredients
Instructions
- In a food processor, combine the walnuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.
- Remove the leaves from the basil stems and add the basil leaves to the food processor and pulse until combined.
- With the food processor running, drizzle in the olive oil and pulse until combined. Add the nutritional yeast and pulse to briefly combine. For a smoother pesto, add more olive oil.
Notes
- After blending the pesto, add more salt to taste if needed. Always taste before serving and adjust the salt. Store bought pesto sauces are always saltier to make up for the lack of freshness.
- Don’t be afraid to add extra olive oil. It’s the secret to getting a rich, creamy pesto.
- If you don't have a food processor, you can make this instead in a high-speed blender!
- It is imperative to use fresh basil. Dried basil will not do the trick in this recipe!
Nutrition
FOOD SAFETY
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
zen says
Love this recipe! Pine nuts cost the earth where I live so I'm always looking for substitutes! (And walnuts are so good for you!)
Juliette says
Oh my! I really enjoyed this vegan walnut pesto so much, thank you. I drizzled it over portobello mushrooms and served them with a salad. Definitely one I’m going to make again. 😀
Geetanjali says
This came out so delicious! Will definitely make it again.
Amy says
I love using walnuts in pesto! It's so budget friendly.
Nora says
Love your pesto recipe! And also the color is just a feast for the eyes! Have to try your recipe right next weekend!
Nancy says
Great pesto with walnuts. Pine nuts are so $$ now
Erin says
Beautiful! Love walnuts in pesto!
Jean says
Love how healthy this pesto is without sacrificing a great taste. So vibrant in color too.
Megs says
I love how simple and easy this pesto is. The nutritional cheese is a nice cheesy touch too. Thanks for a tasty recipe.
Jerika says
Can't wait to use this Vegan Walnut Pesto on our pizza! YUM!:) We love basil, this is perfect for our family. Thanks!:)
Sunrita says
Such a brilliant idea to add spinach to pesto. Have never tried that before
Pete says
I love pesto, but have never made it with almonds before. The nutritional yeast was also a great addition! We used it as a base on our pizza!
Genevieve says
I love making homemade pesto and it just so happens that I have a TON of fresh basil growing in the garden, so now I know what I'll be doing with it this weekend!
Christine says
Hi. How much lemon juice? You mentioned lemon juice in the directions but not in the recipe. Thanks!
kaydimaggio says
Hi Christine! So sorry, I've updated it. 1 Tablespoon of Lemon Juice.