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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7 comments

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

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

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  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!

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

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

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