Vegan Basil Walnut Pesto

This is a healthy, non dairy version of good old pesto with simple, everyday ingredients and takes under 20minutes to make. This pesto is big on flavor and you definitely won’t miss the cheese. There are no hard and fast rules while making pesto, just follow your instincts, play around with herbs, nuts and good quality olive oil, you are sure to have a winning sauce.  Make a big batch and dress up your pastas, create magic on pizzas, spread them on bread and even stir them into soups.

vegan basil walnut pesto


2 cups fresh basil leaves

2 cloves garlic

1/4 cup olive oil (add more oil, if needed)

3/4 cup walnuts


few grinds of fresh black pepper


1. Preheat oven to 400F. Place walnuts on a baking sheet and roast them in the oven for about 5 to 7 minutes. Remove and set aside.

2. Heat a cup of water in a saucepan and bring it to a boil. Turn off the heat and place basil leaves in the water for 10 seconds. Drain the hot water and rinse basil leaves in cold water. Pat dry on a clean kitchen towel and set aside. This process helps basil leaves retain their green color for a longer time.

3. Place the basil leaves, roasted walnuts and garlic in a food processor. Drizzle olive oil, salt and pepper, process until smooth.

4. Store in a clean glass container. It stores well in the refrigerator for up to a week.


3 thoughts on “Vegan Basil Walnut Pesto

  1. Pingback: Vegan Pesto Pull-Apart Rolls | Eat,live,burp

  2. One of my favs ! The lil jars of delicious pesto always come in handy esp when you come home hungry and want to whip up something quickly. I always make pesto with sunflower seeds and ruccola (just for a change from basil,
    pine-nuts and walnuts). Tastes great too.

    • I can’t agree more! I have made pesto with arugula but sunflower seeds in pesto is new to me. Maybe my next batch will be with sunflower seeds, thanks for the suggestion.

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