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Creamy pesto in a white and blue bowl.
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Basil Walnut Pesto (Super Easy, Vegan, Made in an Immersion Blender)

Basil Walnut Pesto is a super easy, homemade vegan pesto recipe that is perfect with pasta dishes, salads, on chicken and salmon as a sauce or even as a dip! The walnuts give it a creamy base which helps avoid the parmesan altogether, and are a great substitute to pine nuts.
Course Dips, Dressings & Sauces
Cuisine Italian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 1 cup
Calories 1366kcal
Author Richa

Equipment

  • Immersion blender

Ingredients

  • ½ cup Walnuts
  • 4 cups Basil leaves fresh
  • 4 Garlic cloves peeled
  • ½ cup Olive oil
  • ½ teaspoon Lime juice optional
  • Salt and freshly ground pepper to taste

Instructions

  • Place the walnuts, basil, garlic, salt and pepper in a jar and use an immersion blender to break everything down into a rough, chunky paste.
  • Slowly drizzle in olive oil and continue to blend till the basil walnut pesto is smooth. Mix in the lime juice if you like. I love adding a squirt of lime juice because it adds to the fresh flavors and keeps the color bright green.
  • Use immediately as a spread for sandwiches, on salads, or as a pasta sauce, on chicken and salmon.

Notes

  1. This recipe makes approximately a cup of pesto
  2. Pesto should be used immediately or the color starts to darken (this will not affect the taste in anyway)
  3. To store the pesto, use the smallest possible container, top with olive oil and store in the refrigerator for up to two weeks

Nutrition

Calories: 1366kcal | Carbohydrates: 12g | Protein: 12g | Fat: 147g | Saturated Fat: 19g | Sodium: 8mg | Potassium: 541mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5064IU | Vitamin C: 19mg | Calcium: 227mg | Iron: 5mg