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A Nourishing Plate

Condiments, Gluten-Free, Recipes, Summer, Vegan · April 9, 2020

Walnut Basil Pesto Recipe

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Basil pesto is a great way to add a pop of freshness and a flavorful punch to any dish while keeping it light and bright. This recipe is dairy-free, vegan, and can easily be made nut-free.

Basil Pesto Ingredients

Basil pesto is one of my favorite sauces that can transform many different foods. You can add it to pasta, pizza, salads, roasted vegetables, crusty bread, or slather it on salmon before baking it. It’s also great as a marinade for shrimp or chicken or again… slathered on either right before cooking.

Toasted Walnuts

What Makes This Basil Pesto Recipe Different?

This basil pesto recipe is so easy to make. Unlike traditional pesto, this is made without cheese making it completely dairy-free.

The nutritional yeast lends the cheesy flavor without the need for cheese, making this the perfect recipe for anyone who can’t have dairy.

Fresh Basil on Cutting Board

Homemade vs Store-bought

Store-bought basil pesto works if you’re in a pinch, but it won’t bring nearly the amount of freshness and brightness to your meal.

Once you make homemade basil pesto it’s hard to go back to buying it because not only will you realize just how easy it is to make, but the flavor that comes from making your own can’t be replicated with store-bought.

Basil Pesto Ingredients

I’ve been making many varieties of pesto over the past several years. What I love so much about this sauce is that it’s highly customizable. As long as you use a few of the basic elements, you can use just about anything you have on hand to make it work for you.

If you’re unsure of how to balance different tastes, I’d highly recommend checking out the 5 basic tastes post.

This easy pesto recipe requires just a handful of simple, fresh ingredients

  • fresh basil – for that classic pesto flavor
  • lemon juice – adds brightness
  • garlic cloves – umami flavor
  • extra virgin olive oil – healthy fats and to bind it all together
  • nutritional yeast – a dairy-free cheesy flavor
  • walnuts – adds a nice nutty flavor
  • salt and pepper – to taste
Basil Pesto Ingredients

Make it Your Way: Ingredient Substitutions

Please remember that recipes are just a starting point.

How can you make this walnut basil pesto using what you already have? Here are some ideas…

  • No basil? ➝ use flat-leaf parsley, carrot tops, or kale for an entirely different flavor
  • No walnuts? ➝ cashews, pine nuts, or pistachios also work
  • No nuts? ➝ replace with pumpkin seeds, sunflower seeds, or hemp seeds
  • Want to add bulk it up? ➝ add fresh spinach or arugula (like in my dairy-free arugula pesto) to sneak in more greens, without affecting the flavor
Walnuts and Basil

How to Freeze for Later Use

Basil pesto freezes very well, which is one of the reasons I love It.

The best way to do this is to put it in a silicone ice cube tray. Similar to my article about 15 simple ways to reduce your food waste, you can also do this with pesto.

Once the pesto cubes are frozen, transfer to a freezer-safe container. When you’re ready to use them, just add one or two cubes straight into the pan for that extra boost of flavor. It’s perfect on those nights when you need to get dinner on the table in a hurry but without much effort.

More Healthy Dips & Sauces

If you like this walnut basil pesto recipe, be sure to try:

  • Ultra-Creamy Roasted Red Pepper Hummus
  • Vegan Sundried Tomato Pate
  • Red Pesto Sauce
Basil Pesto

Basil Pesto Recipe

5 from 1 vote
Basil pesto is a diverse sauce to add to cooked foods or as a marinade for proteins. This recipe is dairy-free and can also be made nut-free.
Print Recipe Pin Recipe
Prep Time:15 mins
Total Time:15 mins
Author: Lindsey Jenkins

Ingredients

  • 1 heaping cup loosely packed basil
  • ¼ cup toasted walnuts
  • 1 garlic clove
  • 1 tablespoon nutritional yeast
  • ¼ cup extra virgin olive oil
  • juice from ½ lemon about 1 tablespoon
  • 2 tablespoons water
  • ½ teaspoon sea salt, to taste
  • ¼ teaspoon black pepper, to taste

Instructions

  • In a dry pan (no oil) over medium heat, toast the walnuts until slightly brown (this only takes a few minutes). Watch carefully so they don’t burn. This helps to bring out a richer flavor and remove some of their bitterness.
  • Add all the ingredients to the bowl of your food processor and turn on, scraping down the sides as needed. (It will have some texture and won’t be completely smooth.)
  • This basil pesto keeps in the fridge for up to 5 days or in the freezer for a couple of months.

Notes

  • This recipe makes ½ cup.
  • To thin out the pesto, add more oil or water and adjust the seasoning as needed.
Tried this recipe?Leave a comment and rating below!

Posted In: Condiments, Gluten-Free, Recipes, Summer, Vegan · Tagged: basil recipes, lemon recipes, pesto recipes, walnut recipes

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Comments

  1. Jen says

    April 12, 2020 at 3:00 am

    I am excited to try this!!

    Reply
    • Lindsey says

      April 16, 2020 at 6:11 pm

      You’ll have to let me know how it goes! xx

      Reply
  2. Mick says

    April 19, 2020 at 1:11 am

    This is an AMAZING blog and source. I can’t believe more people aren’t thronging to this. (Okay, this is her dad, but still…. the comment is valid). So proud of this young woman. A professional blog site that gives timely and FREE information to eat more healthy food. What could be better? Get with it, world!

    Reply
    • Lindsey says

      April 21, 2020 at 2:05 pm

      Haha, thanks dad! You’re so sweet.

      Reply
  3. Rebecca Scott says

    July 11, 2021 at 10:20 pm

    Hi Lindsey, I just made your Walnut Basil Pesto recipe. I am basically a gluten & sugar free Vegan, and have been for years. It’s easy to get in a rut with meal prep. Plus I’m a use what I have on hand type cook. Never perfectly follow a recipe. I’ve made pesto many times, but only with pine nuts. The roasted walnuts were delicious. I substituted lime for lemon. And I didn’t have garlic so I added a dab of Sambal Oelek Chili paste. I always have Nutritional Yeast in my pantry, but rarely use it. It’s in few recipes I use. That was a nice touch. Really appreciate how you have substitute suggestions for ingredients. Plus I’d forgotten that you could freeze pesto, so I made a double batch. Thanks for that reminder. Turned out great! Good recipe. Will definitely use again.

    Reply
    • Lindsey says

      July 21, 2021 at 10:39 am

      What a sweet comment! Thanks, Rebecca! So glad to hear you enjoyed it and found the substitutions helpful.

      Reply

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Hi, I’m Lindsey. A Nourishing Plate is where I share wholesome dairy-free recipes created with flexibility in mind to boost kitchen confidence, creativity, and be a more resourceful cook.

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