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
Scale
- 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
