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Walnut Pesto (Vegan, Oil-Free!)
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!
Prep Time
10 mins
Total Time
10 mins
Servings:
6
(2-Tbsp. servings)
Calories:
56 kcal
Course:
Condiments
Cuisine:
Vegan, gluten-free
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.
Cup of Yum
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
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
% 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.