Classic Vegan Walnut Pesto
An easy and fresh pesto dip made with walnuts and nutritional yeast to make it vegan.
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Servings: 6 servings
Calories: 111kcal
Cost: $6
Equipment
- 1 food processor
Ingredients
- 2 cloves of garlic – peeled and blanched
- 3 packed cups of basil leaves
- ⅓ cup of raw walnuts – toasted
- 3 to 4 tablespoons of olive oil
- 1 tablespoon of nutritional yeast
- 1 teaspoon of ground sea salt
- Black pepper to taste
Instructions
- Toast the walnuts in a 375°F oven for approximately 4 to 5 minutes or until they’re lightly browned. Shake the pan every minute or so and watch them carefully so they don’t burn. Let them cool for 5 minutes.
- Bring a small pot of water to a boil and drop the garlic cloves in the water and turn off the heat. Let them sit for two minutes. Transfer the garlic to the food processor with a slotted spoon.
- Put the basil leaves, walnuts, garlic, nutritional yeast, salt and pepper, and three tablespoons of olive oil in the food processor bowl and pulse until the mixture is smooth and thick. Add more oil if you like your pesto thinner.
- Spread on crackers or toast or toss with pasta.
- Store in an air tight container in the refrigerator for up to five days or freeze for up to a month.
- Enjoy!
Notes
Store in an airtight container in the refrigerator for up to 4 days.
Freeze in a freezer safe container for up to 2 months. Thaw in the refrigerator.
Nutrition Disclaimer
Nutrition
Serving: 2tablespoon | Calories: 111kcal | Carbohydrates: 2g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 388mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
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