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glass bowl with walnut pesto on marble counter

Walnut Pesto Sauce

  • Author: Jen
  • Total Time: 15 minutes
  • Yield: 1-1/2 cups 1x


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.


  • 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


  1. Add all ingredients to a food processor.
  2. Process together until a sauce forms. It shouldn’t be like a butter, but have small granules.
  3. 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


  • 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