Vegan Walnut Pesto

This nutty, herbaceous pesto is made with walnuts instead of pine nuts, which will save you tons of money, and we promise you won’t even notice the difference. It’s that good! With just six ingredients, this versatile and flavorful spread/dip/sauce is great on pizza, pasta, and crostini.

Walnut Pesto

Toni Okamoto & Michelle Cehn

This amazing vegan pesto recipe is made with walnuts, which means is more affordable but as tasty as the original one with pine nuts. You will love it!

4.96 from 64 votes

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Prep Time 5 mins

Total Time 5 mins

Course Dinner

Cuisine Italian

Servings 8 servings

Calories 223 kcal

Equipment

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  High-Power Blender
• ▢
  Food Processor
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  Measuring spoons
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  My favorite knives
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  Measuring Cups

Ingredients

  

1x2x3x

• ▢ ½ cup of tightly packed fresh basil leaves
• ▢ 1 cup of raw walnuts
• ▢ 1 teaspoon of minced garlic from about 2 small cloves
• ▢ ½ cup olive oil
• ▢ 2 tablespoons of nutritional yeast
• ▢ 1 teaspoon salt

Instructions

 

• In a high­powered blender or food processor, combine all the ingredients and blend on high until smooth and creamy.
• Enjoy the pesto immediately or store it in a sealed jar in the fridge for up to 5 days.

Notes

With just six ingredients, this versatile and flavorful spread/dip/sauce is great on pizza, pasta, and crostini.

Nutrition

Serving: 0.25cupCalories: 223kcalCarbohydrates: 3gProtein: 3gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 11gSodium: 291mgPotassium: 108mgFiber: 1gSugar: 1gVitamin A: 82IUVitamin C: 1mgCalcium: 18mgIron: 1mg

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