Vegan Walnut Pesto

Turn Up Your Kitchen Game with Vegan & Gluten-Free Condiments🌱

By Monica Jones

Looking for a way to elevate your meals while keeping them healthy, plant-based, and satisfying? Lately I've been swapping out baked goods for bold flavors and upgrading my sandwiches and pastas with one of my new favorites: Vegan Walnut Pesto!

Thanks to NOW Foods, my go-to for affordable, high-quality omegas, I’ve been moving and recovering well!

Walnuts are especially satisfying during the second half of my cycle, offering a nourishing snack or base for recipes like this pesto. Plus, NOW Foods always inspires me to try something new in the kitchen. (Not an AD! But, Code TRAINWITHMON gets you 20% off at NOWFoods.com- CHA💰CHING!)

Perks of Vegan Walnut Pesto:

• Packed with antioxidants and omega-3s from raw walnuts.

• Naturally gluten-free, vegan, and super flavorful.

• Versatile! Use it to dress up pasta, sandwiches, toast, or even grilled veggies.

What You Need:

Ingredients:

• ½ cup raw shelled walnut halves — Toasted for extra nuttiness.

• 1 large clove garlic — Fresh and aromatic.

• 2 cups fresh basil — Lightly packed; homegrown or store-bought.

• 2 tablespoons nutritional yeast — Adds a cheesy, umami flavor. (I've left this out before and it was still great!)

• 2 tablespoons fresh lemon juice — For brightness and acidity.

• ½ teaspoon coarse sea salt — To enhance flavors.

• 4 tablespoons extra virgin olive oil — Use a high-quality oil for the best taste.

Instructions:

1. Toast the Walnuts: Preheat your oven to 350°F. Spread the walnuts on a rimmed baking sheet and toast for about 8 minutes until golden and fragrant. Let cool.

2. Chop the Garlic: Pulse the garlic in a food processor a few times to break it down.

3. Combine Ingredients: Add the basil, nutritional yeast, lemon juice, sea salt, and toasted walnuts to the food processor. Pulse several times until roughly combined.

4. Blend with Olive Oil: With the food processor running, slowly drizzle in the olive oil until the mixture reaches your desired consistency. For a thinner pesto, add water one tablespoon at a time.

5. Taste and Adjust: Sample your pesto and adjust salt or lemon juice as needed.

Serve It Up:

• Toss with your favorite pasta or zucchini noodles.

• Spread on sandwiches, crostini, or toast.

• Use as a dip for veggies or crackers.

• Add a dollop to pizza, salad dressings, or grilled veggies for a flavorful boost.

Expert Tips for Perfect Pesto:

• Use the freshest ingredients: fresh basil, quality olive oil, and fresh garlic make all the difference.

• Toasting the walnuts enhances their nutty flavor but can be skipped if you’re short on time.

• Avoid overprocessing to maintain a vibrant green color and prevent bitterness. Add more lemon juice if needed to balance flavors.

Substitutions:

• Walnuts: Swap with pine nuts, pistachios, or sunflower seeds. For a nut-free version, skip the walnuts altogether.

• Nutritional Yeast: Replace with shredded vegan parmesan or omit for a simpler basil sauce.

• Basil: Mix in spinach or parsley if you’re low on basil.

Storage Tips:

• Refrigerate in an airtight container for up to 5 days.

• Freeze in an ice cube tray for individual portions; transfer to a freezer bag for up to 4 months.

Whether you're meal prepping or whipping up something quick, this vegan walnut pesto is a game-changer. It’s a simple, healthy way to turn up your everyday meals. Give it a try and let me know how it goes! 🌿

For more dope recipes, check out our Nutrition Products!