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Basil Walnut Pesto (Gluten Free, Paleo, Vegan)

pesto in a white dish on a table.
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Pesto is a great way to preserve basil at the end of the season so you can enjoy its brightness all winter long on pasta, bread, chicken, fish and vegetables. This non-dairy take on the Italian classic pesto recipe is nutty, savory and delicious. You won’t even miss the cheese.

Here are some other delicious dairy-free, vegan pesto recipes to enjoy as well:

pesto in a white dish on a table.

Vegan Basil Walnut Pesto

This non-dairy take on the Italian classic pesto is nutty, savory and delicious. You won't even miss the cheese.
Print Pin
CuisineItalian, Mediterranean, Paleo, Raw Vegan, Vegan
Prep Time15 minutes
Total Time15 minutes
Servings8 servings



  • Add basil, nuts, garlic, lemon juice, nutritional yeast, sea salt and blend/mix in a food processor on high until a chunky paste forms. You should still see very small pieces of walnut in the mix.
  • Drizzle in olive oil until paste becomes smooth and loose. Scrape down sides as needed.
  • Adjust flavor to your taste. Add more nutritional yeast for a cheesy flavor, more nuts for nuttiness, more garlic for bite, or more lemon juice for acidity.
  • Store covered in the refrigerator up to 1 week. After that, pour into ice cube molds, and freeze for up to 3 months.


Calories: 159kcal | Carbohydrates: 6g | Protein: 7g | Fat: 13g | Saturated Fat: 1g | Sodium: 120mg | Potassium: 261mg | Fiber: 3g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 1.9mg | Calcium: 10mg | Iron: 1mg


About the author

Dawn Gifford

Dawn Gifford

Dawn is the creator of Small Footprint Family, and the author of the critically acclaimed Sustainability Starts at Home - How to Save Money While Saving the Planet. After a 20-year career in green building and environmental sustainability, chronic illness forced her to shift her expertise and passion from the public sphere to home and hearth. Get the whole story behind SFF here.

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