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.
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Prep Time: 15 minutes
Total Time: 15 minutes
Course: Condiment
Cuisine: Italian, Mediterranean, Paleo, Raw Vegan, Vegan
Servings: 8 servings
Calories: 159kcal



  • 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
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