Walnut Pesto
Pesto is a great addition to any pasta night. It can also be enjoyed other ways too, over roasted vegetables and potatoes with tofu or used with your favorite combination of whole grains, beans, and vegetables. This plant-based pesto is made with delicious made with delicious whole food ingredients such as walnuts, lemon juice, basil, parsley, garlic, and more. Enjoy this Walnut Pesto all year round.
In the summer, I love using the fresh basil and parsley from my garden to make this Walnut Pesto recipe. Roasted garlic and nutritional yeast add an umami flavor, a savory taste, to this recipe. The walnuts give this recipe a little texture, and pack in healthy fats. Walnuts are a good source of plant-based omega 3s and may provide benefits for our hearts.
Store this pesto in an airtight container for up to 3-4 days or transfer to the freezer for longer storage.
Walnut Pesto
Ingredients
- 1½ - 2 cups fresh basil, roughly chopped
- ⅓ cup fresh parsley, large stems removed and chopped
- 3-4 tablespoons fresh lemon juice
- 1 cup raw walnuts
- 1 tablespoon white miso paste
- 4-5 cloves roasted garlic
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon black pepper or to taste
- 1 tablespoon nutritional yeast (optional)
Instructions
- Roughly chop the basil and the parsley. Add the basil, parsley, and lemon juice to a food processor and pulse together until well chopped.
- Add the walnuts, miso, roasted garlic, red pepper flakes, black pepper, and nutritional yeast. Pulse together until well combined. For a smoother texture, continue processing until smooth and creamy.
Kristina DeMuth
Kristina DeMuth