Are you searching for a vegan pesto recipe that truly delivers on taste, texture, and versatility? Don’t worry, I gotcha! I’m sure you’ve found (like me) that store-bought pesto options can lack depth or include non-vegan ingredients (cue the dreaded feeling you get when you see milk powder on the label—sigh…). Well, trust me, this recipe offers the perfect balance of rich, nutty flavor and fresh herbal notes. And the best part? It’s incredibly easy to make at home with just a handful of ingredients you might already have in your kitchen.
This is not just any pesto—it’s an easy basil walnut pesto recipe designed to solve common pesto woes. Ever had a pesto that’s too oily, too bland, or turns brown too quickly? This recipe addresses all of that. How? Ever tried toasting your nuts before adding them to a pesto? Yup, trade secret! It really brings out the natural, earthy, deep flavors of the walnuts and even a bit of a cheesy flavor—without the dairy. Pair that with fresh herbs and a splash of lime juice, and you’ve got a winning combination. The lime juice not only boosts flavor but also helps preserve the vibrant green color, ensuring your homemade vegan pesto looks as good as it tastes.
It’s also so, so versatile (which I’m sure you already know, but to add that spark of inspiration)… need a quick and flavorful pasta sauce? Pesto pasta, done. Want to elevate your salads? This pesto doubles as a dressing base. It even freezes beautifully in ice cube trays to store and save, so you can enjoy the flavors of basil season all year long.
Whether you’re following a vegan diet, lactose-adverse, looking for a healthier alternative to store-bought pesto, or just want to incorporate more healthy fats and essential nutrients into your meals, this recipe ticks all the boxes. Say goodbye to bland, oily pestos and hello to your new favorite delicious pesto. With its rich nutty flavor, a hint of garlic, and the bold, fragrant taste of fresh basil, this recipe gives you the ultimate classic pesto recipe experience—without compromising on your values. Give it a try—you’ll taste the difference with every bite. So much flavor, so much love!
Why we love it!
- Delicious and Rich in Flavor: This walnut basil pesto delivers a bold, nutty flavor with a creamy texture that rivals any traditional pesto.
- Sustainable and Ethical: By skipping pine nuts and dairy, this dairy-free pesto supports a more sustainable and eco-friendly approach to cooking, aligning perfectly with a vegan diet.
- Healthy and Wholesome: Packed with healthy fats and essential nutrients, this pesto is as nourishing as it is tasty. The nuttiness of the walnuts adds depth and makes it a satisfying choice for every meal.
- No Compromise on Tradition: Despite being plant-based, it still captures the richness and satisfying essence of a traditional pesto recipe—without the need for animal products.
- Versatile and Practical: Ideal for pasta dishes, salad dressings, or as a spread, this recipe is a great way to enjoy pesto’s classic flavor while staying true to your values.
- Easy to Make at Home: With a few simple, accessible ingredients, this recipe saves you from the preservatives and questionable ingredients often found in store-bought pesto.
Walnut fun fact
Walnuts resemble the human brain and are often associated with brain health. They’re packed with omega-3 fatty acids, which can support cognitive function and memory. Happy brain, happy life!
What do we need?
To get started, gather the following ingredients:
- 1 cup raw walnuts
- 2 cups fresh basil leaves
- 3 tablespoons nutritional yeast
- 2 cloves fresh garlic
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon sea salt (or Himalayan salt)
- 1-2 tablespoons fresh lemon juice
- 1/4 teaspoon black pepper
- (Optional: 2 tablespoons pumpkin seeds or sunflower seeds for added nuttiness)
“Pesto is pure joy in a jar. The simple combination of fresh basil, garlic, nuts, and olive oil creates a sauce that’s so rich and satisfying.”
Giada De Laurentiis
Ingredients and Purchasing Tips for Vegan Walnut Basil Pesto:
- Raw Walnuts: The key to this pesto! Raw walnuts (not salted) are packed with healthy fats and essential nutrients, making them perfect for a vegan diet. Toast them for a deeper nutty flavor and richer texture in your homemade pesto. Walnuts are a great source of fatty acids.
- Fresh Basil Leaves: Fresh basil is essential for that bold, fragrant pesto flavor. During basil season, opt for vibrant, dark green leaves, either from your grocery store or local farmer’s market, for the best taste.
- Fresh Garlic: Fresh garlic is crucial for that sharp, aromatic kick that defines pesto. It gives your walnut basil pesto its essential garlic flavor. Avoid garlic powder for the freshest taste that elevates your pesto to something special.
- Extra Virgin Olive Oil: Olive oil gives your pesto its creamy texture and rich flavor. Choose cold-pressed extra virgin olive oil for the best taste and health benefits. This healthy fat creates a smooth, glossy pesto that’s perfect for pasta sauce or salad dressings.
- Nutritional Yeast: Adds a cheesy, nutty flavor without dairy. It’s a must-have for dairy-free pesto, offering a rich, umami taste that’s perfect for a vegan diet. Just a couple tablespoons will elevate your pesto and make it extra flavorful.
- Sea Salt: Enhances the natural flavors of the walnuts and olive oil. A pinch of sea salt will give your pesto the right balance and bring out the much flavour in every bite.
- Lime Juice: A splash of lime juice adds freshness and helps preserve the vibrant green color of your pesto. The citrus brightens the flavors, balancing the richness of the walnuts and olive oil, making the pesto even more delicious.
Step-by-step instructions
First, toast the raw walnuts for a more robust nutty flavor. Place them in a dry skillet over medium heat and cook for 3–5 minutes. Allow them to cool to room temperature before blending.
Next, roast (or pan fry for a quicker time turnaround) your garlic cloves until they’re golden and fragrant.
Now, we’re going to soak your garlic in some freshly squeezed lime juice! Yes it might take 10-15 minutes but it’s worth it trust me!
Combine the toasted walnuts, fresh basil leaves, nutritional yeast, soaked garlic, sea salt, black pepper, and lime juice in a food processor or using an immersion blender. Pulse until the mixture forms a coarse paste.
Finally, slowly drizzle in the extra virgin olive oil while blending until you achieve a creamy texture. If you prefer a thinner consistency, adjust with more olive oil or a splash of water or vegetable broth.
Now, taste test your pesto, yay! And adjust the seasoning as you like. Add more salt, pepper, or lime juice for the best flavor.
Finally, transfer your vegan walnut pesto to a small glass jar or airtight container. Cover the pesto with a thin layer of olive oil to preserve its freshness. Store it in the refrigerator for up to a week or freeze it in ice cube trays for convenient, ready-to-use portions.
Tips for successful Walnut Pesto
- Use fresh ingredients like vibrant, fragrant basil and fresh garlic for bold flavor. Extra virgin olive oil adds healthy fatty acids, while a splash of lemon juice balances the nutty flavor of walnuts.
- Lightly toast walnuts to enhance their flavor. Let them cool to room temperature before blending for the best results.
- Slowly add olive oil while blending to achieve a creamy texture. For a thinner consistency, add a splash of vegetable broth or lemon juice. This ensures your pesto works perfectly as a pasta sauce or salad dressing.
- Taste as you go, adjusting with sea salt, lemon juice, or nutritional yeast to boost flavor. These small tweaks will elevate your pesto beyond any pre-made pesto from the grocery store.
- Store leftover pesto in an airtight container and cover with a thin layer of olive oil to keep it fresh for up to a week. Freeze portions in ice cube trays for convenient use in future recipes.
- Using seasonal basil, especially during spring and summer, ensures fresh, fragrant leaves packed with immune system-boosting nutrients.
Variations for your own twist on Walnut Basil Pesto
- Parsley Walnut Pesto – Swap out half the basil with fresh parsley for a milder, earthy flavor. This version is great for pasta dishes or as a topping for roasted vegetables. Add a splash of lemon juice to brighten the flavors.
- Sun-Dried Tomato Pesto – Blend in 1/3 cup sun-dried tomatoes with the basil and walnuts for a rich, tangy twist. Perfect for spreading on sandwiches or tossing with your favorite pasta.
- Pumpkin Seed Pesto – Replace walnuts with pumpkin seeds for a nut-free option loaded with essential fatty acids. This variation pairs beautifully with salads or as a dip for fresh veggies.
- Spinach-Basil Pesto – Mix fresh spinach with basil (half and half) to add more greens and a creamy texture. This lighter option is great for spreading on toast or stirring into soups for extra nutrients.
Frequently Asked Questions:
Yes! Nutritional yeast adds a cheesy flavor, but you can substitute with vegan parmesan cheese or omit it for a simpler version.
Store in a jar with a thin layer of olive oil on top, or freeze immediately in ice cube trays to maintain its vibrant green color.
Absolutely! This pesto is perfect as a pasta sauce, especially when tossed with warm noodles and a bit of reserved pasta water for extra creaminess.
Store leftover pesto in an airtight container in the refrigerator for up to a week. Cover the top with a thin layer of olive oil to keep it fresh. You can also freeze portions in ice cube trays for longer storage.
Yes! Replace the olive oil with vegetable broth or water for a lighter, oil-free version. It may have a slightly thinner consistency but will still be flavorful.
Transfer the frozen pesto cubes to the fridge or let them sit at room temperature until softened. Stir well before using for the best texture.
Whether you’re making this vegan walnut pesto recipe for the first time or it’s your go-to version, it’s bound to become a household favorite. Packed with flavor and so easy to prepare, this easy walnut pesto is the ultimate kitchen staple. Enjoy it during basil season or freeze for use year-round!
Easy Vegan Basil Walnut Pesto Recipe
Equipment
- blender or food processor
- Fry pan or oven for roasting garlic
Ingredients
2 cups fresh basil leaves
1/3 cup raw walnuts
2 cloves garlic
1/3 cup extra virgin olive oil
1 tablespoon fresh lime juice
2-3 tablespoons nutritional yeast
Pinch of sea salt
Instructions
- Toast the walnuts: First, place the walnuts in a dry pan over medium heat. Toast them for 3-5 minutes until they’re lightly browned and fragrant. Set aside to cool.
- Roast or fry the garlic: Next, roast or fry the garlic cloves until golden brown. This helps mellow the sharpness of the garlic. Once roasted, soak the garlic in lime juice for 10 minutes. This step softens the garlic’s strong flavor and adds a lovely citrusy tang.
- Blend the pesto: In a food processor or blender, combine the toasted walnuts, nutritional yeast, soaked garlic, basil leaves, sea salt, and black pepper. Pulse until the mixture is finely chopped.
- Add olive oil: With the food processor running, gradually add the olive oil until the pesto reaches your desired consistency. You may need to add a little more olive oil or even a splash of vegetable broth for a thinner texture.
- Taste and adjust: Taste your pesto and adjust the seasoning as needed, adding more salt, black pepper, or lime juice to achieve the perfect balance. Blend again briefly to mix any adjustments.
Notes
- Soaking Garlic in Lemon Juice: To mellow out the sharpness of raw garlic, soak the roasted garlic cloves in fresh lime or lemon juice for about 10 minutes. This helps soften the garlic’s flavor and adds a subtle tang to your pesto.
- Toasting or Roasting Garlic: For a deeper, sweeter flavor, you can toast your garlic in a dry skillet or roast it in the oven. Toast over medium heat until golden brown, or roast at 350°F (175°C) until soft and fragrant. This step adds richness and complexity to your pesto.
- Adding Olive Oil Slowly: As you blend the pesto, add the olive oil gradually to control the texture. Start by drizzling it in slowly while blending, or blend in small amounts until you reach your desired consistency. This ensures a creamy, well-balanced texture.
- Preventing Browning: To preserve the vibrant green color of your pesto, cover the surface with a thin layer of olive oil before sealing it in an airtight container. Alternatively, press plastic wrap directly on the surface to prevent exposure to air, which can cause browning.
- Freezing and Storing Pesto: If you want to store pesto for longer, freezing is a great option. Freeze in ice cube trays, then transfer the cubes to a freezer bag. This allows for easy portioning, and your pesto will stay fresh for up to 3 months. For short-term storage, refrigerate in an airtight container for up to 5–7 days. When ready to use, just thaw or reheat, and add a splash of water or olive oil to adjust the consistency if needed.
Did you try this recipe?
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