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Vegan walnut pesto in a glass jar.
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Easy Vegan Walnut Pesto (5 Minutes)

Say hello to this tantalizing vegan walnut pesto recipe—your new weeknight superhero. It's ready in 5 minutes, getting you out of the kitchen and dinner on the table fast. Made with toasted walnuts, fragrant basil, and zesty garlic, this plant-powered sauce is a fresh twist on the classic Italian pesto, perfect for drizzling over pasta or spreading on crusty bread.
Course Condiment, Sauces & Dressings
Cuisine Italian, Italian-Inspired
Diet Gluten Free, Low Lactose, Vegan, Vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 6
Calories 148kcal
Author Rachel

Ingredients

  • 1 cup raw walnuts or toasted if desired (see notes)
  • 2 cups fresh basil leaves packed
  • 4 tablespoons lemon juice
  • 3 cloves garlic minced
  • 3 tablespoons nutritional yeast
  • ½ teaspoon salt
  • ¼ - ½ cup water
US Customary - Metric

Instructions

  • In a food processor, add the pesto sauce ingredients except the water. Blend until a paste forms.
    1 cup raw walnuts, 2 cups fresh basil leaves, 4 tablespoons lemon juice, 3 cloves garlic, 3 tablespoons nutritional yeast, ½ teaspoon salt
  • Add water a little bit at a time to reach desired consistency. It should be thick but pourable. Taste and adjust seasonings as desired by adding more salt, lemon juice, nutritional yeast, or garlic and blend again.
    ¼ - ½ cup water
  • Transfer the pesto to an airtight container. It's ready to use as a spread on sandwiches, tossed with pasta, drizzled over roasted vegetables, or as a dip for bread or crackers.

Notes

Store any leftover pesto in an airtight container in the refrigerator for up to 5 days. You can also freeze it in ice cube trays for longer storage. Just thaw it in the refrigerator before using.
To toast walnuts: Preheat oven to 350F. Spread walnuts out in a single layer on a baking sheet lined with parchment paper. Bake for 8 to 10 minutes, stirring occasionally. Keep a close eye on them to prevent burning. They should be golden brown and fragrant. Allow them to cool completely before adding to the pesto.

Nutrition

Calories: 148kcal | Carbohydrates: 6g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 2g | Sodium: 195mg | Potassium: 201mg | Fiber: 2g | Sugar: 1g | Vitamin A: 427IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 1mg