Walnut Pesto (Vegan, Oil-Free!)
Bright, herby, and fresh! This easy pesto is made without dairy or refined oil. It adds vibrant flavor to pasta, sandwiches, wraps, pizza, veggies, and more!
Servings: 6 (2-Tbsp. servings)
Ingredients
- 2 cups fresh basil, lightly packed*
- 1/3 cup walnuts
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. nutritional yeast
- 2 cloves garlic
- 2 tsp. white miso
- 1/4 cup aquafaba (or water)
Instructions
- Gently rinse your basil, large stems removed, then pat dry.
- Place all ingredients in a food processor. (I start with 3 Tbsp. aquafaba, then add more as needed.)
- Pulse/blend for a minute, stopping to scrape down the sides with a spatula. Add more aquafaba (or water) to thin if needed until it reaches your desired consistency.
- Store pesto in a sealed glass jar or container in the refrigerator. I find it keeps for about 5-7 days. Stir again before serving.
Notes
*Fresh basil: This is about 50 grams, large stems removed.
Miso substitute: Use 1/4 tsp. salt instead (more or less to taste).
Yield: Recipe makes 3/4 cup pesto.
Nutrition Per Serving (Estimate)
Calories: 56 kcal | Carbohydrates: 3 g | Protein: 2 g | Fat: 4 g | Saturated Fat: 0.4 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 1 g | Potassium: 92 mg | Fiber: 1 g | Sugar: 0.5 g | Vitamin A: 426 IU | Vitamin C: 4 mg | Calcium: 25 mg | Iron: 1 mg
