Basil Walnut Pesto (Gluten Free, Paleo, Vegan)

pesto in a white dish on a table.

Pesto is a great way to preserve basil at the end of the season so you can enjoy its brightness all winter long on pasta, bread, chicken, fish and vegetables. This non-dairy take on the Italian classic pesto recipe is nutty, savory and delicious. You won’t even miss the cheese.

Here are some other delicious dairy-free, vegan pesto recipes to enjoy as well:

  • Add basil, nuts, garlic, lemon juice, nutritional yeast, sea salt and blend/mix in a food processor on high until a chunky paste forms. You should still see very small pieces of walnut in the mix.

  • Drizzle in olive oil until paste becomes smooth and loose. Scrape down sides as needed.

  • Adjust flavor to your taste. Add more nutritional yeast for a cheesy flavor, more nuts for nuttiness, more garlic for bite, or more lemon juice for acidity.

  • Store covered in the refrigerator up to 1 week. After that, pour into ice cube molds, and freeze for up to 3 months.

Calories: 159kcal | Carbohydrates: 6g | Protein: 7g | Fat: 13g | Saturated Fat: 1g | Sodium: 120mg | Potassium: 261mg | Fiber: 3g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 1.9mg | Calcium: 10mg | Iron: 1mg

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