Vegan Walnut Pesto (Pesto without Pine Nuts)

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!

Jump to:

• What Makes this Vegan Walnut Pesto So Great?
• Ingredient Notes
• Instructions
• Substitutions:
• Variations
• FAQ's
• Equipment
• Storage
• Top tips
• Ways to Use this Sauce
• Vegan Walnut Pesto (Pesto without Pine Nuts)
• FOOD SAFETY

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

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

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

See more guidelines at USDA.gov.