If you have any basil still growing in your garden, or you find basil in your farmer’s market, quick, make some pesto! I refined my vegan pesto recipe so it’s closer to the pesto I made years ago when I was able to eat dairy.
Before finding out I was allergic to dairy, I loved to make pesto out of fresh basil, Parmesan cheese, pine nuts, garlic and olive oil. I still love pesto, but now make it with vegan Parmesan cheese and substitute walnuts for pine nuts.
The flavor of this pesto depends on the vegan Parmesan cheese. I use both store-bought and homemade versions of vegan Parmesan in this recipe. Both turn out well, but I prefer the homemade vegan Parmesan I make out of cashews, coconut oil and nutritional yeast.
Pesto is simple to make. Put all ingredients into a food processor, pulse a few times, then, with the machine running, slowly pour the olive oil through the feed tube. In seconds, you’ll have a delicious pesto sauce you can toss with pasta or serve with meat or use as a sandwich spread.
Vegan Walnut Basil Pesto
Dairy-free Parmesan cheese and raw walnuts combine with basil into a rich pesto sauce that's great over pasta, with meats or as a sandwich spread.
- 2 cups basil leaves, packed
- 3/4 cup grated vegan parmesan cheese
- 3/4 cup raw walnuts
- 4 cloves garlic, peeled
- 1/2 teaspoon pink salt
- 1/2 cup olive oil
Put all ingredients except olive oil into the bowl of a food processor.
Pulse a few times to blend.
With the motor running, slowly pour the olive oil down the feed tube.
Add an extra teaspoon or two of olive oil if the sauce is too thick.
Toss pesto with pasta, use as a sauce for meat or as a sandwich spread.
Store pesto sauce in a covered glass container for up to a week in the fridge.
Basil, garlic, vegan Parmesan cheese, walnuts, garlic, salt and olive oil are all you need to make vegan pesto.
Put all ingredients into a food processor, except olive oil. Pulse a few times, then pour the olive oil slowly through the feed tube while the machine is running.
Process until the pesto is smooth. Serve with pasta, as a meat sauce or sandwich spread.
Pesto keeps in the fridge for a week, covered, in a glass container.