This vegan, dairy free and paleo pesto comes together quickly in a food processor and uses walnuts instead of pine nuts and cheese. Easy to store and perfect for quick weeknight meals.
Did you know traditional Italian pesto is made with a mortar and pestle? It’s a slow process that requires patience and an Italian heritage (probably). Here in America, we have a tendency to simplify those traditions. I haven’t been to Italy and I don’t have any Italian relatives, but I do love pesto. And I love anything that can be whipped up quickly (sorry Italian grandmas).
What is pesto?
Pesto is an Italian sauce made with basil and traditionally includes Parmesan cheese and pine nuts. It’s most often served over pasta and has a sharp crisp, refreshing taste. It’s also nightshade free, which makes a great alternative to marinara on pizza and in pasta dishes.
What are the best nuts for pesto?
Traditionally pesto is made with pine nuts. Pine nuts can be hard to find and come with a hefty price tag. Walnuts work just as well. If you go heavier on the nuts than the traditional recipe, the Parmesan cheese isn’t needed.
How do you make easy pesto?
It starts with a few simple ingredients:
- Fresh basil
- Fresh garlic
- Walnuts
- Sea salt
- Fresh lemon juice
- Olive oil
Take those ingredients and add them all to the food processor.
Turn the food processor on and process until a grainy sauce forms.
How to store pesto
You can add it to an airtight container and store in the refrigerator or freezer. It’s best to add a bit of olive oil to the top before storing so it keeps the air out and the sauce doesn’t get dry. I like to freeze in ice cube trays that have a lid to have small servings ready to go. Store in the refrigerator for 3-4 days and in the freezer for up to 6 months.
What to do with pesto
Pesto is so good on it’s own and doesn’t need a whole lot. Enjoy it over your favorite pasta (white sweet potatoes are my personal favorite), mix it with some shredded chicken and top it on sweet potato toast or make pesto turkey meatballs (recipe coming soon).
This is one of those recipes that is nice to have made and in your refrigerator or freezer for quick weeknight meals. It’s why I have it nestled under the basics section of recipes. What’s your favorite way to eat pesto?
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Walnut Pesto Sauce
- Total Time: 15 minutes
- Yield: 1-1/2 cups 1x
Description
This vegan, dairy free and paleo pesto comes together quickly in a food processor and uses walnuts instead of pine nuts and cheese. Easy to store and perfect for quick weeknight meals.
Ingredients
- 3 cups of fresh basil
- 4 medium size garlic cloves
- 1 teaspoon sea salt
- 1 cup walnut halves
- 3 tablespoons lemon juice
- 1/2 cup olive oil + more for storing
Instructions
- Add all ingredients to a food processor.
- Process together until a sauce forms. It shouldn’t be like a butter, but have small granules.
- If saving for later, add to storage container, top with a little olive oil, cover and store in the refrigerator for a few days.
- Prep Time: 15 minutes
- Category: Sauce
- Method: Food Processor
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 298
- Sugar: 0.8g
- Sodium: 389mg
- Fat: 31.8g
- Saturated Fat: 4g
- Carbohydrates: 4.2g
- Fiber: 1.6g
- Protein: 3.6g
- Cholesterol: 0mg
Keywords: Walnut pesto, dairy free pesto, vegan pesto, pesto without pine nuts
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