Light, flavorful and full of healthy fats!
Basil Walnut Pesto is an easy vegan pesto recipe made with less then 10 ingredients! It is perfect with pasta dishes (I like Banza pasta), spiralized zucchini, carrot noodles, salads, as a sauce or even as a dip!
Takes 5 minutes to make this!
If you have never tried making your own pesto, let this be your first. Head over to your local farmer’s market and grab a big bag of fresh, local basil. Don’t forget to stick your nose in it….heavenly!
Traditional pesto is made with Parmesan cheese, give this dairy free pesto a try! It’s packed with so much flavor that you won’t even miss the parmesan. I promise!
Pesto can be made from a variety of nuts such as pecans or hazelnuts – but I find that walnuts yield a flavor closest to traditional pesto made with pine nuts.
Enjoy!
Yield: 1/2 Cup
VEGAN BASIL WALNUT PESTO
INGREDIENTS
- 2 cups packed fresh basil (large stems removed)
- 1/4 cup raw walnuts
- 2 large garlic cloves
- 2 Tbsp lemon juice
- 3 Tbsp nutritional yeast
- 1/4 tsp sea salt
- 2-3 Tbsp extra virgin olive oil
- 3-6 Tbsp water as needed
INSTRUCTIONS
- To a food processor add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend on high until a loose paste forms.
- Add olive oil a little at a time. Then add 1 Tbsp of water at a time until the desired consistency is reached.
- Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for flavor, nuts for nuttiness, garlic for taste , or lemon juice for acidity.
BANZA
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