Deliciously creamy dairy-free pesto made in the food processor with walnuts and hemp seeds (no cheese, no pine nuts!) for amazing flavor! This simple, flavorful pesto works as a spread, sauce or dip-- amazing on pasta, veggies, sandwiches, and beyond. You can even freeze it!
I got a basil plant this year. Her name is Cheryl.
Hi, Cheryl! She's growing like a weed. I got a cilantro and a parsley plant as well, but Cheryl is just slaying the game!
So today, in honor of sweet Cher, we're making perfect pesto with all of her gorgeous leaves, no pine nuts needed. Cuz they're not cheap!
Not just any pesto, though...we're talkin' dairy-free pesto (sans the parm) so everyone can enjoy it. Sooo delish on avocado toast.
The low down on ingredients
- Basil: Oodles and oodles of fresh basil! A 2oz tub is your best bet if you don't have basil growing wild outside like I do. You can also throw in a handful of arugula for extra green and a peppery flavor punch.
- Walnuts: In lieu of pricy pine nuts, but either works! I love the rich flavor and healthy fats walnuts add. Store walnuts in the fridge.
- Hemp seeds: Love these for a protein boost, but you can easily sub more walnuts or hemp seeds.
- Extra virgin olive oil: For silky smooth pesto, just like in my Green Tahini Sauce! You can do less oil and more water if you fancy. Feel free to mess around until you get the consistency you want!
- Lemon juice: Bright, fresh lemon juice for much needed acid. Flavor town, I tell you.
- Garlic: For a little bite and yummy garlic flavor. Mmmmm.
- Salt: Always.
- Water: To thin, as needed.
Why I'm partial to walnuts in pesto
Pesto is typically made with pine nuts, right? You betcha. Pine nuts are lovely, but they tend to be quite pricy and not something I keep on hand. It's funny that pesto is so common but pine nuts aren't.
So here we are with...walnuts! I freaking adore the nutty deliciousness of walnuts and I always have a bag on hand. They're a heart-healthy nut that we all could use more of!
Storage tips
Store in an air-tight container for up to 1 week. You can always brighten it with a spritz of lemon!
And yes, you can totally freeze pesto! Freeze leftovers in an ice cube tray and defrost it as needed. It should last 1-3 months.
To you, Cheryl!
Print
5-Minute Vegan Pesto with Walnuts and Hemp Seeds
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 cup 1x
- Category: Sauces
- Method: Food Proccesor
- Cuisine: American
- Diet: Vegan
Description
Deliciously creamy dairy-free pesto made in the food processor with walnuts and hemp seeds (no cheese, no pine nuts!) for amazing flavor! This simple, flavorful pesto works as a spread, sauce or dip-- amazing on pasta, veggies, sandwiches, and beyond. You can even freeze it!
Ingredients
- 2 cups basil, packed (2oz)
- ⅓ cup walnuts*
- 2 tbsp hemp seeds (can sub more walnuts)
- 2 tbsp fresh lemon juice
- 3 garlic cloves
- ½ tsp fine sea salt, to taste
- ⅓ cup extra virgin olive oil
- 2-3 tbsp water
Instructions
- Place all ingredients except oil and water in a food processor. Pulse several times, until ingredients are broken down, using a rubber spatula to scrape the sides.
- Stream in olive oil and blend again to combine. Add water to desired thinness. Taste and adjust salt if needed.
Notes
*You can also use pine nuts. Make sure your walnuts are fresh and stored in the refrigerator to prevent them going rancid. If the pesto has a bitter taste, it means either your walnuts have gone bad or you've over blended the pesto!
Store leftovers in an air-tight container for up to a week. Add a spritz of lemon as needed to brighten it up again.
You can also freeze leftovers in an ice cube tray and defrost it as needed. It should last 1-3 months.
Valerie says
I'm ALLL about this!! I usually always have walnuts on hand but who wants to get pine nuts just to use for pesto..! Love how easy this is and the touch of lemon juice in it is so delish!
Alexis says
Heck yes!! Step aside, pine nuts 🙂
Dylan Miles says
SO good!!! It also freezes super well 🙂
Alexis says
Heck yes!!