Dairy-Free Vegan Walnut Pesto Recipe with Basil is infused with basil and makes a perfect condiment or sauce to a favorite Italian-themed recipe! Easy pesto recipe use walnuts instead of pine nuts for a more affordable and delicious sauce. Pesto with walnuts is easy to make and see my tips below for storing pesto! Take advantage of the amazing basil flavors all-year long!
I was a picky eater as a child. I hated just about everything in today’s recipe. However, taste buds change over time. It’s a good thing too because otherwise I’d be stuck with a diet of macaroni and cheese and Count Chocola. I certainly wouldn’t be eating Walnut Basil Pesto served over pasta with steamed broccoli, chopped tomatoes and black olives.
How to Make Walnut Pesto
I like to make walnut pesto by beginning with an unusual step. I saute the garlic first. It’s a personal preference because I think raw garlic can be a bit overpowering at times.
So, combine chopped garlic with olive oil in a skillet over medium-low heat and cook until slightly tender, 3 – 5 minutes. However, if you like raw garlic, go ahead and leave it whole!
Next, add the cooked garlic (and any oil from the skillet) with the remaining ingredients and pulse until mostly smooth. Leaving some texture is fine.
How long can you keep walnut pesto?
Walnut pesto will keep up to a week in a sealed container in the fridge. However, you can also freeze pesto! Simply put it in an ice cube tray and once frozen, transfer the cubes to a freezer bag. When you’re ready to serve, heat one or two cubes (or however many you need) in a bowl in the microwave until melted.
What is Walnut Pesto used for?
Think of garlic pesto recipes as a condiment or sauce for your favorite dishes. You can drizzle pesto over cooked pasta or even over toast (like a crostini). A smear of pesto on a bun for your veggie burger adds a lot of flavor. Pesto can even be used to flavor grilled corn on the cob!
Which nut is used to make pesto?
Usually, pine nuts are used to make pesto. They add great flavor and nutritional value, but they are pricey. I love this recipe for making pesto with walnuts because it’s more affordable and yields an amazing flavor!
Use these tips and tricks to make this garlic pesto perfect every time:
- I recommend cooking the garlic in a skillet over medium-low heat until tender because it causes the flavor of garlic to mellow
- If you don’t have a food processor, a blender will work as well
- This is a great keto pesto because it’s low in carbs. Serve it over zoodles (zucchini noodles) or low carb noodles (my favorite is Explore Foods Edamame Noodles)
- Pesto will keep in the fridge for about a week if stored in a sealed container
- Freeze pesto in a freezer-proof container or transfer to an ice cube tray and then transfer frozen pesto cubes into a freezer bag. These will keep up to 2 months in the freezer
- I do not recommend pesto for canning
- This is a dairy-free pesto using vegan parmesan
- The nutritional estimate is for the pesto only, not including the noodles.
- I use Nooch It Vegan Parmesan in this recipe which has only 2g net carb per tablespoon
- You can substitute nutritional yeast flakes in place of vegan parmesan.
Do you love vegan Italian recipes? Check out this delicious and easy Vegan Lasagna recipe. It’s made with no boil lasagna noodles! You will love this Meatless Baked Ziti Recipe. Imagine ziti noodles infused in a creamy sauce, topped with marina and vegan cheese. It’s delicious!
Is Pesto good or bad for you?
Pesto is a tasty, healthy, low carb condiment or sauce that’s low in carbs and high in heart-healthy nuts. Walnuts are packed with lots of heart-healthy nutrients. In addition, the fats from the nuts and olive oil contribute to a feeling of satiety which can help with weight loss.
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
- Place the chopped garlic in a skillet with one tablespoon olive oil. Cook over medium-low heat until the garlic is slightly tender, about 3 minutes.
- Place the cooked garlic and the remaining ingredients in a food processor and pulse until the ingredients are combined and to the texture of your preference.
- Serve drizzled over pasta with steamed broccoli, sliced cherry tomatoes and black olives. It’ also makes a nice a topping for warm, toasted bread.