Cheesy Vegan Walnut Pesto Recipe
This amazingly creamy and delicious Cheesy Vegan Walnut Pesto is made from a blend of basil, spinach, kale, garlic, walnuts, and nutritional yeast! It is vegan, gluten-free, healthy, vibrant and ridiculously tasty. It makes for one perfect green condiment ready to use on just about any savory dish!
I absolutely adore pesto (as does my family!). Pesto is one of those things with endless possibilities that nurtures my creativity when it comes to developing recipes. It is also something that goes well with SO many dishes!
This particular pesto is rich and creamy with a deep green flavor profile that is well complemented by the "cheesiness" of nutritional yeast, and the tang of apple cider vinegar. Throw in the earthy nuttiness of walnuts and you have one well-balanced and delicious vegan pesto!
Some of my favorite ways to enjoy this particular pesto is on sandwiches and blended with chickpeas for an amazing hummus!
I cannot wait to hear to how you like to enjoy it, too! xo.
This Vegan Pesto Recipe with Walnuts is
Hearty, filling and satisfying.
Quick and easy to make.
Fresh, vibrant and healthy.
Filled with protein, fiber, healthy fats, minerals and nutrients
Creamy with a nutty and “cheezy” flavor profile.
Gluten-free, vegan, dairy-free, soy-free, and sugar-free.
How to Make Vegan Pesto
Combine basil, fresh greens, walnuts, garlic, oil, nutritional yeast, apple cider vinegar, and salt in a blender or food processor.
Blend until desired consistency is achieved.
Tips for Making Vegan Walnut Pesto
In a pinch, frozen basil can be used in place of fresh basil.
Are you on a nut-free diet or simple do not care for walnuts? This recipe works great with sunflower, pumpkin or hemp seeds, too!
Are you a big garlic fan? Throw in a few more cloves (especially if serving this with pasta!).
Avocado oil can be used in place of olive oil for similar results.
The nutritional yeast is a big part of the flavor profile in this recipe, but if you are not a fan it can be omitted for a still-delicious vegan pesto!
Apple cider vinegar can be replaced with lemon juice.
Everyone has different preferences and uses for pesto, so I highly suggest you salt it to your liking!
This vegan pesto stores well in airtight containers or jars in the refrigerator for up to 8 days.
Ways to Enjoy Vegan Pesto Sauce
Mixed into hot or cold pasta.
Mixed into hummus or dips.
To top off buddha bowls or roasted veggies.
For dipping fries or raw veggies into.
On sandwiches or quesadillas and wraps.
- 1 cup fresh basil leaves
- 1 cup fresh kale and spinach leaves (or any mixed greens would do)
- 1/2 cup raw walnuts
- 4 garlic cloves
- 6 tbs extra virgin olive oil
- 1/4 cup nutritional yeast
- 3 tbs water
- 2 tbs apple cider vinegar
- 1/4 tsp sea salt (or more if preferred, salt to taste)
Fat: 20 g