Easy Dairy-Free Pesto Recipe (Vegan, GF)
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 5 minutes. Delicious vegan pesto recipe without cheese, using nutritional yeast for a cheesy flavor.
Servings 1 cup
Calories 83kcal
Equipment
Ingredients
- 2 cups basil
- 2 tablespoon lemon juice
- 2 cloves garlic
- 6 tablespoon nutritional yeast
- ⅓ cup walnuts
- ½ cup olive oil
- Salt + pepper to taste
Instructions
- Using a food processor, pulse basil until chopped into small pieces.2 cups basil
- Add in nutritional yeast, garlic, lemon juice and walnuts.2 tablespoon lemon juice, 2 cloves garlic, 6 tablespoon nutritional yeast, ⅓ cup walnuts
- Pulse pesto until it is well incorporated.½ cup olive oil
- Add olive oil in a constant stream until basil pesto is smooth and consistency is to your liking. Season with salt and pepper to taste.Salt + pepper to taste
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