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bowl of vegan pesto without pine nuts

Easy Pesto Recipe without Pine Nuts

This is the easiest pesto without pine nuts to make! Use walnuts, basil, olive oil, garlic and lemon juice to make a quick healthy pesto in just 6 minutes. A great sauce to top chicken or salmon, or mix with potatoes or pasta. Delicious vegan pesto recipe without cheese, using nutritional yeast for a cheesy flavor.
Course Sauce
Cuisine Italian
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 1 cup
Calories 83kcal
Author Lyndsey


  • 2 cups basil
  • 2 tablespoon lemon juice
  • 2 cloves garlic
  • 6 tablespoon nutritional yeast
  • cup walnuts
  • ½ cup olive oil
  • Salt + pepper to taste


  • Using a food processor, pulse basil until chopped into small pieces.
  • Add in nutritional yeast, garlic, lemon juice and walnuts.
  • Pulse pesto until it is well incorporated.
  • Add olive oil in a constant stream until basil pesto is smooth and consistency is to your liking.


  • Use a food processor or high-speed blender to ensure the best texture.
  • Toast walnuts in the oven at 350F for 6-8 minutes for a deeper flavor.
  • Make Ahead: Can be made up to one week in advance and stored in the refrigerator until ready to use. Alternatively, freeze for longer storage.
  • Freezer: Easy to freeze in ice cub trays and then stored in a freezer-proof container for up to 6 months. Alternatively, it can also be stored frozen in an airtight container for 6-9 months.
  • Storage: Store in an airtight container in the refrigerator for up to one week.
  • Serving: Serve with salmon, over chicken, mixed into pasta or potatoes.


Serving: 1serving | Calories: 83kcal | Carbohydrates: 1.1g | Protein: 1.2g | Fat: 8.6g