Last summer the basil in my garden was becoming so big, it was rather a bush, than a herb. So what do you do with a lot, and I mean a looooot of basil? Best option for too much basil is still making a pesto. And of course it had to be a vegan version of the pesto, not like the traditional ones with parmesan.
Walnuts instead of expensive pine nuts
I chose walnuts for this vegan pesto. Usually pesto is made with pine nuts, they taste great, but are often very expensive. Walnuts are still nuts, and nuts are not the cheapest, at least not here in Spain, but anyway, they are generally more affordable and have a lovely deep, hearty flavour.
No cheese, please
The cheese I replace with nutritional yeast, these little yellow flakes with a cheesy-nutty flavour and as an extra they are also packed with B-vitamins and usually fortified with B12 as well. Win-win-win!
Speedy clean-up guaranteed
I recommend using a food processor for making this pesto, although I think a blender can be used as well, or even a hand blender. But I usually do it in my food processor. You can literally place all the ingredients in the processor, blitz and that’s it! So speedy and easy and you only have to clean the food processor, or well – put it in the dishwasher 🙂
This vegan walnut-basil pesto is bested used with freshly cooked pasta or it goes also well on top of roasted vegetables of all kind, on a piece of toasted bread (for example my Zopf bread) or you can also make pasta lasagne or any other pasta bake. The possibilities for a pesto are endless!
Do you like this recipe? Feel free to share with your friends & family.
Shop this recipe
Click on the links below in order to shop the ingredients or equipment used in this recipe.
EXTRA VIRGIN OLIVE OIL