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Pesto is a great way to preserve basil at the end of the season so you can enjoy its brightness all winter long on pasta, bread, chicken, fish and vegetables. This non-dairy take on the Italian classic pesto recipe is nutty, savory and delicious. You won’t even miss the cheese.
Here are some other delicious dairy-free pesto recipes to enjoy as well:
- Vegan Pesto with Zucchini
- Sun Dried Tomato Pesto
- Pistachio Arugula Pesto
- How to Use Stinging Nettles (With Nettle Pesto Recipe)
Vegan Basil Walnut Pesto
This non-dairy take on the Italian classic pesto is nutty, savory and delicious. You won’t even miss the cheese.
- 4 packed cups basil
- 6 Tbsp walnuts (chopped)
- 4-6 cloves garlic (minced)
- 2-4 Tbsp. lemon juice
- 6-8 Tbsp. nutritional yeast
- 4-6 Tbsp. extra virgin olive oil
- 1/2 tsp. sea salt
Add basil, nuts, garlic, lemon juice, nutritional yeast, sea salt and blend/mix in a food processor on high until a chunky paste forms. You should still see very small pieces of walnut in the mix.