Walnut Basil Pesto Recipe

Indulge in this vibrant and creamy vegan Walnut Basil Pesto, inspired by Dreena Burton's Vive le Vegan! This recipe is easily customizable – adjust the soy milk for your preferred consistency, from a thick sauce to a light dressing. We've found 1/2 cup creates a luxuriously creamy pesto. While basil is traditional, arugula offers a delicious (though slightly more bitter) alternative. Toss this pesto with your favorite pasta, cherry tomatoes, and vegan parmesan for a truly unforgettable vegan meal. Prepare to be amazed!

Prep Time 5 mins
Cook Time 11 mins
Calories 163.3 kcal
Protein 11g
Rating 5.0 (2 Reviews)
Walnut Basil Pesto 19

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Walnut Basil Pesto

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How to Make Walnut Basil Pesto

  1. Combine 1 cup walnuts, 2 cups packed fresh basil leaves (or 1 cup arugula), 1/2 cup nutritional yeast, 2 cloves garlic, 1/4 teaspoon salt, and 1/4 cup olive oil in a food processor or high-powered blender.
  2. Process until finely chopped, scraping down the sides as needed.
  3. With the motor running, gradually add 1/2 cup soy milk (or more to reach desired consistency).
  4. Taste and adjust seasoning as needed, adding more salt, pepper, or nutritional yeast to your liking.
  5. Serve immediately over your favorite pasta with cherry tomatoes and vegan parmesan cheese.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

11g

Fat

6g

Carbs

2g