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A bowl of walnut pesto has chopped walnuts on top. It's surrounded by walnuts, fresh basil leaves, and cherry tomatoes.

Walnut Pesto

Prepare this herb-infused Walnut Pesto with nutritious walnuts, olive oil, and basil. Serve this pesto over crostini, on pasta, and even as a condiment for veggie burgers!
Course Sauce
Cuisine Italian
Keyword Walnut Pesto
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8
Calories 133kcal
Author Marly


  • 3 cloves garlic roughly chopped
  • 6 tablespoons olive oil, divided
  • ¼ cup walnuts
  • 1 cup fresh basil leaves
  • 1 cup fresh kale leaves (see note)
  • 2-3 tablespoons nutritional yeast flakes
  • 1 tablespoon vegan parmesan
  • Salt and pepper to taste


  • 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.


Note: 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.
I added kale to this recipe to add more color and to make a thicker pesto.


Calories: 133kcal | Carbohydrates: 2g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 995IU | Vitamin C: 11mg | Calcium: 31mg | Iron: 1mg