I’ve been making Vegan Walnut Pesto Sauce for a while now and I’m constantly tweaking the recipe to try new ingredients and flavors. My favorite unique flavorful vegan ingredients to add are: nutritional yeast, white miso, a handful of flat leaf parsley and some spice from a jalapeño – optional. I used to prefer pine nuts as the ‘nutty’ ingredient. But walnuts (my new go-to pesto nut) offer a super healthy alternative and they are less expensive than pine nuts. Walnuts are rich in omega 3 fatty acids, copper, manganese, folate, iron, B vitamins and more. Add in some vibrant leafy basil and you have a quite healthy pesto sauce worthy to drizzle over wraps, spread into pitas, toss with veggies or pasta and many more uses. Try my simple Vegan Pesto Sauce!..
Try Pesto on:
* Roasted Veggies
* Thin out with water for a flavorful salad dressing
* Drizzle inside pitas or wraps
* Keep thick for a dip consistency
Vegan Walnut Pesto Sauce
6 cups fresh basil leaves
handful of italian flat leaf parsley (optional)
2 cups walnuts
1/2 cup olive oil or grape seed oil
1 Tbsp white miso paste
1/3 cup fresh lemon juice + a pinch of lemon zest
2-3 cloves garlic
1/3 cup nutritional yeast
salt/pepper to taste (try truffle salt if you have some!)
1 small jalapeño, optional
as needed to thin out: warm water (or drained pasta water if boiling pasta)
* I added about 1/2 cup pasta water to this pesto to give it a nice sauce-like texture as opposed to a thick chunky texture
1. Add all ingredients in a blender or food processor.
2. Puree until smooth.
3. Add water until thinned out to desired consistency.
Use: pasta, sandwiches, wraps, over breakfast plates, dip.
Read more from Kathy on Kathy’s blog, Healthy. Happy. Life!
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