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.