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5 from 3 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 mins
Blend time2 mins
Total Time5 mins
Course: condiment, dips, Dressings, sauces
Cuisine: American, Italian
Servings: 16
Calories: 112kcal


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


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


  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. 


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