Walnut Pesto (Vegan, Oil-Free!)
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Prep Time
10 mins
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Total Time
10 mins
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Servings
6 (2-Tbsp. servings)
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Calories
56 kcal
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Course
Condiments
-
Cuisine
Vegan, gluten-free
Walnut Pesto (Vegan, Oil-Free!)
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Bright, herby, and fresh! This easy pesto is made without dairy or refined oil. It adds vibrant flavor to pasta, sandwiches, wraps, pizza, veggies, and more!
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Ingredients
- 2 cups basil fresh, lightly packed
- 1/3 cup walnuts
- 2 Tbsp. lemon juice fresh
- 1 Tbsp. nutritional yeast
- 2 cloves garlic
- 2 tsp. white miso
- 1/4 cup aquafaba (or water)
Instructions
- Gently rinse your basil, large stems removed, then pat dry.
- Place all ingredients in a food processor. (I start with 3 Tbsp. aquafaba, then add more as needed.)
- Pulse/blend for a minute, stopping to scrape down the sides with a spatula. Add more aquafaba (or water) to thin if needed until it reaches your desired consistency.
- Store pesto in a sealed glass jar or container in the refrigerator. I find it keeps for about 5-7 days. Stir again before serving.
Notes
- *Fresh basil: This is about 50 grams, large stems removed.
- Miso substitute: Use 1/4 tsp. salt instead (more or less to taste).
- Yield: Recipe makes 3/4 cup pesto.
Nutrition Information
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Calories
56kcal
(3%)
Carbohydrates
3g
(1%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
1g
(5%)
Potassium
92mg
(2%)
Fiber
1g
(4%)
Sugar
0.5g
(1%)
Vitamin A
426IU
(9%)
Vitamin C
4mg
(4%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6(2-Tbsp. servings)
Amount Per Serving
Calories 56 kcal
% Daily Value*
| Calories | 56kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 0.5g | 1% |
| Vitamin A | 426IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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