vegan basil & walnut pesto

Using walnuts in a pesto is a great alternative for pine nuts. This easy plant-based pesto tastes just as amazing and is loaded with all the healthy stuff.

Taking only 10 minutes to make, this pesto is perfect for pasta, salads, pizzas or just drizzled over fresh bread.

I love keeping a jar of pesto in the fridge, ready for an easy mid-week meal or for when short on time.

To make this pesto you will need:

• fresh basil leaves

• walnuts, toasted

• nutritional yeast

• fresh garlic cloves

• 1 fresh lemon, juice and zest

• salt & pepper

• a good extra virgin olive oil

You will also need:

• A pan for toasting the walnuts (but this step is optional)

• A food processor or small blender

• A zester
  

I find walnuts are much easier available and more affordable than pine nuts, which is another reason they are a great alternative to pine nuts.

Why are walnuts healthy?

Though high in calories, walnuts are:

• a great source of Omega 3s fatty acids (the healthy fats)

• packed with antioxidants.

• nutrient dense and contain nutrients such as protein, fiber and manganese. Manganese support healthy bones and is needed for collagen production.

Walnuts may also:

• help reduce blood pressure

• improve male fertility

• offer breast cancer protection

• help reduce the risk of heart diseases

• help decrease inflammation

• promote a healthy gut

• support weight control - Eating walnuts may help control your appetite if consumed in moderation.

• support healthy aging

• support good brain functions

Substitutions:

• You can substitute the walnuts with sunflower seeds or pine nuts

• You can substitute the nutritional yeast with parmesan for a non-vegan version

• You can substitute some of the basil with arugula (rocket leaves)

BASIL & WALNUT PESTO

An easy & healthy pesto, ready in just 10 min. Perfect for pasta, salads, pizzas or just drizzled over fresh bread.

Makes: about 1 ½ cup

Time: 10 min

INGREDIENTS

• 60g fresh basil leaves

• ½ cup toasted walnuts

• 3 tablespoons nutritional yeast

• 2 - 3 cloves of garlic

• zest and juice of 1 lemon

• ½ teaspoon good salt or more to taste

• black pepper to taste

• ½ cup extra virgin olive oil (or more)

• 2 -3 table spoons water (or more as needed)
  

INSTRUCTIONS

(Optional step):

1. In a hot pan, toast the walnuts for a couple minutes or until fragrant. Remove from the stove and set aside.

FOR THE PESTO:

1. To a high-speed blender or food processor, add the basil, walnuts, garlic, lemon juice and zest, nutritional yeast and sea salt and blend on high until it forms into a loose paste. Scrape down the sides as needed.

2. Slowly add the olive oil while the machine is on (if possible). Then add the water 1 tablespoon at a time until you’ve reached the desired consistency.

3. Taste the mixture and adjust as needed. Add more garlic for bite, more lemon juice for acidity, more nutritional yeast for the cheesy flavour and salt and pepper for the overall taste.

4. Serve with fresh pasta, drizzled over pizza or sandwiches or as a salad dressing.

5. Store the pesto in an airtight container in the fridge for up to 1 week*

NOTES:

Due to the nature of oxygen the pesto could turn brown. To prevent this add a small layer of olive oil to the jar before storing it in the fridge.

Did you make this recipe?

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