Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Vegan Basil Walnut Pesto

By Tuesday, September 24, 2013 , , , , , ,

I came up with this as a way to use up the basil we had growing on our kitchen windowsill. Easy and delicious, this dairy free pesto will be a hit with everyone. It's full of healthy fats from the walnuts and olive oil, and packed with the flavour of fresh basil too. It's wonderful spread on bread, as a pizza topping or with pasta, and if you make a bigger batch, you can freeze some for later too. You won't even miss the dairy!
Makes enough for 3-4 serves of pasta

You will need:

1 cups packed fresh basil leaves
1/4 cup walnuts
1/4 cup extra virgin olive oil
2 tbsp lemon juice
A pinch of salt
1 small clove of garlic

Optional 1 tsp nutritional yeast

Combine all of the above in either a food processor or a mortar and pestle until it forms a thick, chunky paste, adding more olive oil if a thinner texture is desired. Keep in the fridge for up to one week, or freeze to use another day.

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  1. Loved this but had to use a lot more than 3 tbsps of oil for it to blend properly, was delicious though.

    1. I'll give the recipe a bit of an edit so no one else has the same issue, thanks for the comment! :)

  2. Yum!!! All your recipes seriously taste amazing!! Not only that, they are all so quick and simple too. I,m seriously in love with your blog! Thanks for the recipe!

  3. Another great recipe! Thank you so much, Siobhan! :)

  4. Pesto is my favourite pasta sauce and i couldnt eat it since going vegan. Followed your recipe and it was delicious! Thank you