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–+ servings
A bowl of vegan walnut pesto topped with fresh basil leaves and walnuts.
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5 from 5 votes

Vegan Walnut Pesto

This is the best vegan walnut pesto recipe. So easy to make this dairy free pesto has so much flavour and can be used in so many ways.
Prep Time3 minutes
Blend time2 minutes
Total Time5 minutes
Course: condiment, dips, Dressings, sauces
Cuisine: American, Italian
Diet: Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 16
Calories: 112kcal
Author: Dr. Erin Carter

Equipment

Ingredients

  • 1 cup packed fresh basil leaves
  • 1 cup raw walnuts
  • 1/2 cup avocado oil (or olive oil)
  • 1 clove garlic, chopped
  • 2 tablespoon nutritional yeast
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt (more or less to taste)
  • 1/4 teaspoon ground black pepper (more or less to taste)

Instructions

  • Add all the ingredients to your food processor or high speed blender.
  • Blend until smooth.

Notes

  1. This recipe yields just over a cup of pesto. 
  2. Nutritional values are an estimate and will vary depending on the exact ingredients used. 
  3. Store any leftover pesto in an airtight jar or container in the fridge for up to 7 days. 

Nutrition

Calories: 112kcal | Carbohydrates: 2g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 37mg | Potassium: 58mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.3mg