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!
|Prep Time||15 minutes|
- 4 cups basil leaves
- 3 garlic cloves
- 3/4 cup walnuts
- 1 tsp salt
- 3/4 cup nutritional yeast
- 3/4 cup olive oil preferably extra virgin olive oil
- 1 tbsp lemon juice
- Wash basil leaves and place into food processor.
- Peel garlic cloves, chop roughly and place into food processor.
- Add all the other ingredients to food processor and blitz until you get a creamy, smooth consistency. Adjust by adding more olive oil (or water) if it's too dry.
- Use on pasta, roasted veggies, bread or anything you like and store the rest of the pesto in the fridge.
You can keep this pesto in an airtight container in the fridge during 1 week without any problem.
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EXTRA VIRGIN OLIVE OIL