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bowl of vegan pesto without pine nuts
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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

Ingredients

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

Instructions

  • 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.

Notes

  • 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.

Nutrition

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