Basil Walnut Pesto
An easy homemade Basil Walnut Pesto that is simple and flavorful. This vegan pesto recipe can be used as a pesto sauce for pasta, in your sandwiches, add it to a salad or use it as a dip with your favorite vegetables!
Prep Time: 10 minutes mins
Cook Time: 5 minutes mins
Total Time: 15 minutes mins
Servings: 4 servings
Author: Shweta
For toasting your walnuts on the stove top: In a skillet, toast on medium-high heat for about 5-7 minutes until a nutty aroma has released, while tossing occasionally (careful not to burn them, they brown quickly).
Add the walnuts to the food processor until slightly crumbled. Add the basil, garlic, nutritional yeast, lemon juice, and sea salt. Blend until it becomes a paste consistency. Scrape the sides and gradually add the olive oil until pesto becomes like a sauce.
Pesto should have some texture to it and is not completely smooth. If you prefer your pesto to have more liquid or be smoother, add 2-3 tablespoons of water (1 tablespoon at a time) until you reach your preferred consistency.
Taste test and adjust seasonings according to your preference. Store in an airtight jar in the fridge for up to one week with a layer of olive oil on top. Or freeze up to 6 months.
Storage:
- Keep refrigerated with a thin layer of olive oil over the pesto for up to one week.
- For freezing the pesto, fill the pesto in silicone ice cube trays then remove and place them in a container or reusable ziplock bag for up to 6 months.
Nutrition Info
Calories: 363kcal | Carbohydrates: 6g | Protein: 6g | Fat: 37g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 16g | Sodium: 293mg | Potassium: 219mg | Fiber: 3g | Sugar: 1g | Vitamin A: 956IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 2mg