This vegan walnut pesto blends recipe the rich, earthy tones of walnuts with the fresh vibrancy of basil leaves, creating a symphony of flavors.
Olive oil lends a smooth, velvety texture, while nutritional yeast adds a cheesy depth, making it a delightful alternative to traditional versions. Perfect for pasta, it transforms simple dishes into gourmet experiences, embodying the essence of plant-based indulgence.
WHY IT WORKS?
- Walnuts provide a robust, nutty foundation, offering a heart-healthy twist.
- Nutritional yeast brings a rich, cheesy flavor, making it a perfect dairy-free option.
- Fresh basil ensures the pesto is bursting with garden-fresh aroma and taste.
- Olive oil gives it a silky-smooth consistency, enhancing its versatility.
- Lemon juice adds a bright, zesty note, balancing the rich flavors beautifully.
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Discovering a delicious and vegan-friendly pesto can often feel like a culinary quest filled with compromise. Traditional recipes lean heavily on dairy, leaving plant-based enthusiasts in a lurch.
My journey to craft the perfect Vegan Walnut Pesto recipe was driven by the desire to marry healthful ingredients with uncompromised taste.
This version, rich with the earthiness of walnuts and the freshness of basil, not only meets but exceeds those expectations.
By experimenting with nutritional yeast and various nuts, I found a way to retain the beloved classic’s creamy texture and umami depth without a hint of dairy.
Whether you’re a long-time vegan or just exploring plant-based options, this pesto promises to elevate your dishes, proving that flavor and health can go hand in hand.
What Are Vegan Walnut Pesto?
Vegan Walnut Pesto is a plant-based twist on the traditional Italian sauce, typically made with fresh basil, garlic, and olive oil.
In this version, walnuts replace pine nuts, offering a unique, rich flavor and added health benefits. Nutritional yeast substitutes for Parmesan cheese, providing a savory, cheesy essence without dairy.
This variation caters to vegan diets and introduces a distinctive taste profile. It’s a versatile condiment that can enhance pasta, sandwiches, and salads, making it a popular choice for those seeking nutritious, dairy-free options.
Quick Fact: Walnuts in Vegan Walnut Pesto are not just flavor boosters; they’re packed with omega-3 fatty acids, promoting heart health and offering a nutritious alternative to traditional ingredients.
Recipe Directions
- Preheat the oven to 350°F (175°C).
- Spread the walnuts on a rimmed baking sheet. Toast in the oven for about 8 minutes or until slightly golden. Be careful not to burn them.
- Remove the walnuts from the oven and let them cool for about 5 minutes.
- While the walnuts are cooling, chop the garlic in a food processor with several pulses.
- Add the toasted walnuts, fresh basil, nutritional yeast, lemon juice, and sea salt to the food processor with the garlic. Pulse several times until the mixture is coarsely blended. Pause to scrape down the sides of the bowl as necessary.
- Slowly add the olive oil in a steady stream with the processor running until the pesto reaches your desired consistency.
- Serve the pesto immediately with your favorite pasta, or see below for storage instructions.
Storage Instructions
- To store, transfer the pesto into a jar or an airtight container and pour a thin layer of olive oil on top to preserve its freshness. It can be stored in the refrigerator for up to 1 week or frozen for longer storage.
Variations, Add-Ons, And Toppings
Variations
- Herb Variations: While basil is traditional, try blending in other herbs like parsley, cilantro, or even mint for a different flavor profile.
- Nut Variations: Swap walnuts with other nuts like almonds, pecans, or cashews for a twist in texture and taste. Each nut brings its unique flavor and nutritional benefits.
- Spicy Pesto: Add a kick by including a pinch of red pepper flakes or a small jalapeño to the food processor when blending the ingredients.
Add-Ons
- Roasted Vegetables: Mix in roasted cherry tomatoes, zucchini, or bell peppers for added sweetness and a boost of color.
- Sun-Dried Tomatoes: Incorporate chopped sun-dried tomatoes for a tangy, rich dimension.
- Olives or Capers: Add chopped olives or capers for a salty depth that contrasts nicely with the freshness of the basil.
Toppings
- Vegan Cheese: Sprinkle your finished dish with vegan Parmesan cheese or crumbled vegan feta for extra cheesiness.
- Toasted Seeds: For a crunchy texture and healthy fats, garnish with toasted pumpkin seeds, hemp seeds, or sunflower seeds.
- Fresh Vegetables: For a refreshing element, top your pesto-dressed pasta or salad with fresh arugula, sliced cherry tomatoes, or diced cucumber.
- Lemon Zest: A little lemon zest sprinkled on top can brighten the flavors and add a citrusy aroma.
Vegetable Substitutions
- Kale is a sturdy green that adds earthiness and boosts the pesto with vitamins A, C, and K.
- Spinach: Lighter than basil, spinach offers a subtle flavor and a wealth of nutrients without overpowering the pesto.
- Arugula: Arugula brings a zesty note and a nutritional punch for a peppery twist.
- Roasted Red Peppers: Blending in roasted red peppers introduces a sweet and smoky dimension, enriching the sauce’s complexity.
- Artichoke Hearts: Their tender texture and distinct taste can make the pesto creamier and more flavorful.
- Sun-dried tomatoes add a tangy, umami depth, enhancing the pesto with a rich, concentrated tomato flavor.
- Zucchini: Raw or lightly roasted zucchini can bulk up the pesto with a mild, garden-fresh essence, adding moisture and volume.
Quick Tip: Add olive oil while blending and adjust to your preferred consistency for a smoother Vegan Walnut Pesto. This technique ensures a perfectly creamy texture every time.
Best Side Dishes
- Grilled Vegetables Zucchini, bell peppers, and eggplants brushed with a little olive oil and grilled until tender, making a colorful and healthy side.
- Quinoa Salad This is a light and nutritious salad with quinoa as the base, mixed with cherry tomatoes, cucumbers, and a drizzle of pesto for dressing.
- Roasted Sweet Potatoes Cubed sweet potatoes roasted with herbs until crispy on the outside and soft inside serve as a sweet and savory contrast.
- Crispy Tofu Tofu slices are pressed, marinated, and then baked or pan-fried until crispy. They can be dipped into the pesto or drizzled on top.
- Bruschetta Toasted slices of sourdough bread topped with a spread of Vegan Walnut Pesto, ripe tomatoes, and a sprinkle of salt and pepper.
- Pesto Pasta Salad Cold pasta mixed with cherry tomatoes, olives, vegan cheese, and a generous amount of pesto for a refreshing side dish.
How To Serve?
- Pasta: Toss it with your favorite pasta for a classic pesto dish. It pairs wonderfully with spaghetti, penne, or zoodles (zucchini noodles) for a low-carb option.
- Pizza: Spread it on pizza dough before baking for a vibrant and herby base. Top with your favorite vegan cheese and vegetables.
- Sandwiches and Wraps: Use it as a flavorful spread in sandwiches or wraps, adding a rich, nutty layer to your lunchtime favorites.
- Salad Dressing: Whisk the pesto with olive oil and lemon juice to create a salad dressing. It’s particularly good with mixed greens, cherry tomatoes, and cucumber.
- Roasted Vegetables: For an added flavor, drizzle it over roasted vegetables like Brussels sprouts, carrots, or potatoes.
- Grain Bowls: Spoon it over grain bowls featuring quinoa, rice, or farro, and a mix of vegetables and legumes for a hearty meal.
Quick Tip: Freeze Vegan Walnut Pesto in ice cube trays for convenient, portion-sized servings. Simply thaw what you need for a quick flavor boost to any meal.
Storage & Make Ahead
- Storage: Store pesto in an airtight container, topped with a thin layer of olive oil to prevent oxidation. It will keep for up to 1 week.
- Make Ahead: Vegan Walnut Pesto is perfect for preparing in advance. Its flavors meld and intensify over time, making it even more delicious after a day or two.
Recipe Fact: Walnuts in Vegan Walnut Pesto offer a distinctive taste and infuse the dish with omega-3 fatty acids, which support heart health.
Time-Saving Tips
- Pre-toast Walnuts: Toast your walnuts in bulk ahead of time. Store them in an airtight container so they’re ready to use when you make pesto.
- Use a Food Processor: A food processor significantly speeds up the blending of ingredients, achieving a smooth, consistent texture in minutes.
- Pre-washed Basil: Opt for pre-washed basil to eliminate the step of rinsing and drying the leaves, saving prep time.
- Garlic Hack: Instead of mincing, use a garlic press or purchase pre-minced garlic to save time on chopping.
- Freeze Your Pesto: Make a large batch of pesto and freeze it in ice cube trays. Transfer the frozen cubes to a freezer bag for easy, portion-sized use later.
Vegan Walnut Pesto Recipe For A Perfect Gourmet Experience
This Vegan Walnut Pesto recipe is a delightful twist on the classic, blending the rich textures of walnuts with the fresh zest of basil. Nutritional yeast adds a cheesy depth, while olive oil creates a smooth, luxurious consistency.
Perfect for pasta, sandwiches, and salads, it’s a versatile, heart-healthy sauce that brings a gourmet touch to everyday meals.
1
cup10
minutes8
minutes190
kcal5
minutesKeep the screen of your device on
Ingredients
½ cup ½ Raw-shelled walnut halves
1 1 Large clove garlic, peeled and cut into large chunks
2 cups 2 Fresh basil, rinsed and dried gently, lightly packed
2 Tbsp 2 Nutritional yeast (optional)
2 Tbsp 2 Lemon juice, freshly squeezed
½ Tsp ½ Coarse sea salt (adjust to taste)
4 Tbsp 4 Extra virgin olive oil, good quality
Directions
- Preheat & Toast Walnuts
- Preheat the oven to 350°F (175°C).
- Place ½ cup raw shelled walnut halves on a rimmed baking sheet.
- Toast in the oven for approximately 8 minutes or until slightly golden. Be attentive to prevent burning.
- Remove from the oven and allow to cool.
- Process Garlic
- Add 1 large clove of garlic, peeled and cut into large chunks, to the food processor.
- Pulse for several pulses to chop the garlic finely.
- Add Ingredients to Food Processor
- Add the following to the food processor with the garlic
- 2 cups fresh basil, rinsed, dried gently, and lightly packed
- 2 tablespoons nutritional yeast (optional)
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon coarse sea salt (adjust to taste)
- The toasted and cooled walnuts
- Pulse several times until the mixture is combined but still retains some texture. Scrape down the sides of the bowl as needed to ensure even blending.
- Incorporate Olive Oil
- Slowly add 4 tablespoons of good quality extra virgin olive oil in a steady stream while the processor runs.
- Continue pulsing until the mixture is well combined and reaches your desired consistency.
- Serve
- Serve the pesto immediately over your favorite pasta as a spread, or use it in other dishes as desired.
- Storage Instructions
- Refrigerate: If not using immediately, transfer the pesto into an airtight container and press a piece of plastic wrap directly onto the surface of the pesto to prevent oxidation. Store in the refrigerator.
- Freeze: For longer storage, spoon the pesto into an ice cube tray, freeze, and then transfer the frozen cubes to a freezer bag. Use as needed by thawing the required amount.
- Equipments list
- Oven
- Rimmed baking sheet
- Food processor
- Spatula
- Airtight container
Notes
- Nutritional Boost: Adding nutritional yeast enhances the cheesy flavor and boosts the B vitamins content.
- Texture Tip: For a chunkier pesto, pulse fewer times. For smoother pesto, blend longer.
- Flavor Adjustment: Taste and adjust salt or lemon juice according to your preference before serving.
- Olive Oil Quality: High-quality extra virgin olive oil significantly improves the taste.
- Storing: Pesto can darken when exposed to air; a layer of olive oil on top helps preserve its vibrant green color.
- Freezing: Freeze in small portions for easy, future use.
Frequently Asked Questions
Can I Make Vegan Walnut Pesto Nut-Free?
You can make this pesto nut-free by substituting walnuts with sunflower or pumpkin seeds. These alternatives provide a similar texture and are packed with nutrients, making them a great option for those with nut allergies.
How Long Can I Store Vegan Walnut Pesto In The Refrigerator?
Vegan Walnut Pesto can be stored in the refrigerator for up to 1 week. To ensure it stays fresh, keep it in an airtight container and pour a thin layer of olive oil over the surface to prevent oxidation. Always use a clean spoon to help prolong its shelf life.
Is Vegan Walnut Pesto Gluten-Free?
Vegan Walnut Pesto is naturally gluten-free as it does not contain wheat, barley, rye, or cross-contaminated oats. However, always check the labels of individual ingredients like nutritional yeast to ensure they are certified gluten-free if you’re highly sensitive or celiac.
Can I Freeze Vegan Walnut Pesto?
Absolutely! Freezing Vegan Walnut Pesto is a great way to extend its shelf life. Spoon the pesto into ice cube trays and freeze. Once solid, transfer the cubes to a freezer bag or container. When ready to use, thaw only the amount you need. Frozen pesto can last for up to 6 months.
How Can I Use Vegan Walnut Pesto Besides Pasta?
Vegan Walnut Pesto is incredibly versatile. Here are a few ideas:
- As a spread: On sandwiches, wraps, or toast for a flavor boost.
- In soups: Stir into tomato soup or minestrone for added depth.
- With grains: Mix with quinoa or couscous for a tasty side dish.
- On vegetables: Drizzle over roasted or grilled vegetables for extra zest.
- In salad dressings: Whisk with olive oil and vinegar to dress your salads.
- On pizza: Use as a sauce base instead of tomato sauce for a unique twist.
