Basil Pesto with Walnuts (Vegan)

Basil pesto with walnuts has become one of my favorite ways to include this herb into my diet in a multitude of ways. It’s sweet, peppery, highly nutritious and readily available.

I have loved fresh and dried basil since I was a little girl. My mother used to grow basil in our herb garden, and my grandma used to sprinkle it in my scrambled eggs (which is still my favorite way to eat it).

The aroma and the flavor evoke a sense of nostalgia and instantly makes my mouth water. This basil pesto with walnuts recipe is just one of the many ways I get my basil fix these days.

5 Reasons to Make Your Own Basil Pesto with Walnuts

It’s healthier. Store-bought pesto is often made with inflammatory vegetable or seed oils (such as canola, sunflower, or safflower oil), rancid or highly processed olive oil, and very little (if any) fresh extra virgin olive oil. They’re also loaded with processed cheese products, and unnecessary additives and preservatives – i.e.: inflammation makers.

Pesto is incredibly versatile. It can be used as a sauce, a dip, a spread, or as a simple flavor enhancer to a fresh salad.

It’s easy and quick. You can whip up a large batch of basil pesto with walnuts in as little as five minutes depending on which preparation method you prefer.

Raw walnuts are less expensive and easier to find than pine nuts. Traditional pesto recipes call for pine nuts, but they can be expensive and difficult to find. I prefer to make my basil pesto with raw or sprouted walnuts instead. Store them in the refrigerator or freezer to maintain freshness and prevent rancidity.

This basil pesto with walnuts recipe freezes well. Anytime I find organic basil on sale, I’ll stock up and make one batch to eat fresh and another to freeze for later to save time.

Ingredients for Making Basil Pesto with Walnuts

Refrigerated Ingredients:

Fresh, Organic Basil – In addition to containing many beneficial phytochemicals, and flavonoids, basil is also antimicrobial and high in vitamin K.

Raw Walnuts – Walnuts contain alpha-linolenic acid (ALA), a common essential omega-3 fatty acid that’s known for decreasing the risk of heart disease.

Lemon Juice – Sometimes basil can be quite peppery and less sweet. The acidity of the lemon helps to balance out any spiciness. It also adds a brightness that enhances the other flavors and helps to prevent oxidation (more on that below).

*Parmigiano-Reggiano – While I generally avoid dairy due to its inflammatory effects on my body, you can use true Parmigiano-Reggiano cheese to give your pesto even more umami flavor with a side of added protein. I’ve included that as an optional ingredient, but this pesto tastes just as delicious if you leave it out.

Pantry Ingredients:

Fresh Garlic – Has been consumed for thousands of years due to its antiviral properties. It’s also high in antioxidants, acts as an anti-inflammatory agent, assists with detoxification, and improves LDL cholesterol levels in higher amounts.

Extra Virgin Olive Oil – Rich in antioxidants and anti-inflammatory substances, fresh extra virgin olive oil is a great source of heart-healthy monounsaturated fats, polyunsaturated fats, vitamin E, and vitamin K. High-quality extra virgin olive oil is important to get any health benefits (and the best flavor). [Get 10% off your first order at Pour Olive–this is where I’ve sourced mine for years.]

Salt – While any salt will do, I prefer unrefined mineral salt for this recipe. Mineral salts contain necessary trace minerals that are vital to our health. Unfortunately, they’re less prevalent in fresh foods due to industrial agricultural practices that are depleting our soils. Redmond Real Salt is a fine-grain mineral salt from the United States that’s easy to measure for baking. I get mine from Thrive Market (get 40% off your first order).

Onion Powder – Will help bring extra flavor to your basil pesto, especially if you omit the cheese. Don’t use fresh onions in pesto due to the excess water and strong flavor.

Tips for Preparing this Basil Pesto with Walnuts Recipe

Here are a few tips and tricks I’ve learned while making this basil pesto dozens of times over the years.

Soak the Walnuts

If I know I’m going to make a batch of basil pesto with walnuts ahead of time, I aim to soak the nuts in filtered water for 24 hours prior. If short on time, I only soak them for a couple of hours – anything is better than nothing.

Soaking raw nuts and seeds helps to deactivate anti-nutrients while making them easier to digest, and more bioavailable. This means your body can absorb more of the nutrients from the food, which is what I’m all about – maximum nutrients with minimal effort.

Soaking the walnuts isn’t necessary, but it is preferred. It won’t affect the recipe if you don’t have time to soak them. Additionally, if using sprouted walnuts there’s no need to soak them.

Blanch the Garlic

Although the enzymatic activity of raw garlic is most beneficial, raw garlic can be difficult to digest (not to mention harsh on the breath). If you’re sensitive to it, blanch the clove(s) in boiling water for 30 seconds to two minutes before adding it to the food processor.

Blanching the garlic first will reduce the sharpness of the flavor, so depending on the size of the cloves, you may want to add more to make up for it. I tend to like lots of garlic, so I’d recommend starting with less at first until you have a clear idea of your own preference.

Prevent Oxidation

Just like avocados, and apples, basil will begin to oxidize immediately once it’s been torn or cut. Oxidation is a result of the cells in the leaf being ruptured and exposed to oxygen.

If you plan to make a large batch and eat it over several days, blanching the basil leaves in boiling water for 30 seconds to two minutes prior to processing will prevent oxidation.

Alternatively, if you’re making a single batch of basil pesto with walnuts to consume immediately and don’t anticipate leftovers, toss everything into the food processor without blanching the basil leaves first.

How to Make this Basil Pesto with Walnuts Recipe

Here’s the best way to make a large batch of pesto to eat over several days (or you can freeze it). If you’re going to make a small batch and eat it all at once, you can skip the first four steps.

Instructions:

1. Bring a small pot of filtered water to a boil.
2. Remove the basil leaves from the stems and peel the garlic cloves.
3. Blanch the basil leaves and raw garlic clove(s) in the boiling water until the leaves turn bright green, about 1 minute.
4. Strain the leaves in a metal strainer and rinse with cold water. Let the leaves cool while you process the walnuts.
5. Add the walnuts, blanched garlic, salt, onion powder, and Parmigiano-Reggiano (if using) to a food processor and process on high until the consistency resembles fine crumbs (about 15 seconds).
6. Wrap the cool basil leaves in paper towels and gently squeeze out any remaining water.
7. Add the basil leaves, lemon juice, and olive oil to the walnut crumb mixture. Process on high until smooth, stopping to scrape the insides of the bowl a few times as you go. Add more olive oil as needed to adjust the consistency to your preference.
8. Carefully remove the blade from the food processor and store the basil pesto in a small, glass container with a tight-fitting lid. Add a piece of parchment paper to the top of the container underneath the lid, for extra protection.

Placing a small piece of unbleached parchment paper between the pesto and the lid will help prevent oxidation.

This recipe yields one cup of pesto. If blanched and stored properly will stay fresh in the refrigerator for about a week.

Pesto freezes well in a small glass container with a flexible lid. I often double the recipe and freeze half of it to thaw later.

Storing Fresh Basil

Fresh basil leaves can be a bit finicky to keep fresh, so it’s best to use them right away.

If you can’t use the basil immediately, store it for a day or two in the original container. Set the container in the warmest part of your refrigerator (typically the top shelf). The ideal temperature to store fresh basil is 55° F, but refrigerators are typically 37-38° F. Make sure the container isn’t touching anything else cold. When basil gets too cold it’ll turn dark and glossy and goes bad very quickly.

If you’re in a cooler climate, your basil may do just fine on the countertop for a day or so.  Here, in South Carolina, it won’t last for more than a few hours.

How to Use Basil Pesto with Walnuts

Pesto is traditionally associated with pasta. Occasionally, I make a batch of grain-free pasta and I’ll use pesto as the sauce. More often, I mix a tablespoon of this pesto with cooked scrambled eggs or use it as a spread inside an omelet.

Pesto also works as a substitution for salad dressing or sauce to enhance the flavor of cooked veggies. Just toss it with your greens or veggies to coat and add a little extra olive oil, lemon juice, and salt as needed.

Sometimes I enjoy it on almond crackers with a slice of sundried tomato as a snack.

Substitutions

Don’t have enough fresh basil or can’t find it at the grocery store? Due to the slightly peppery flavor, organic arugula works well as a substitute. It’s also highly nutritious. Whether you completely substitute arugula for the basil or do a 50/50 mixture, it tastes just as delicious.

There’s no need to blanch the arugula. In a pinch, you can even add a tablespoon of dried basil to arugula pesto for a touch of sweetness.

This is an absolutely delicious pesto. I did double it and freeze the other half… We just pulled it out of the freezer, and it’s just as good as the first time we made it. Highly recommend! – Dori L.

Basil Pesto with Walnuts (Vegan)

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• Author: Chelsea Allard
• Prep Time: 7 minutes (or less depending on method)
• Cook Time: 1 minute
• Total Time: 8 minutes
• Yield: 1 cup 1x
• Category: Sauce
• Method: Blanch
• Cuisine: Italian
• Diet: Vegan

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Description

This vegan recipe for basil pesto with walnuts is an easy variation of classic pesto. It’s loaded with phytonutrients, trace minerals, and healthy fats and adds bold, fresh flavor to a wide variety of dishes.

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Ingredients

Units USM Scale 1x2x3x

5 oz organic fresh basil leaves 1/4 cup fresh extra virgin olive oil 1/4 cup sprouted walnuts, (or raw walnuts soaked in filtered water for 24 hours & rinsed) 1/4 teaspoon fine mineral or sea salt 1/4 teaspoon onion powder 1 large clove garlic (or 1/4 tsp garlic powder) Lemon juice from 1/4 lemon (1-2) 1” cubes Parmigiano-Reggiano cheese (optional - omit to make it vegan)

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Instructions

1. Bring a small pot of filtered water to a boil.
2. Remove the basil leaves from the stems and peel the garlic cloves.
3. Blanch the basil leaves and raw garlic clove(s) in the boiling water until the leaves turn bright green, about 1 minute.
4. Strain the leaves in a metal strainer and rinse with cold water. Let the leaves cool while you process the walnuts.
5. Add the walnuts, blanched garlic, salt, onion powder, and Parmigiano-Reggiano (if using) to a food processor and process on high for 15 seconds until the consistency resembles fine crumbs.
6. Wrap the cooled basil leaves in paper towels and gently squeeze out any remaining water.
7. Add the basil, lemon juice, and olive oil to the food processor and process on high until smooth, stopping to scrape the insides of the bowl a few times as you go.
8. Scoop the pesto into a small, air-tight glass container, adding a piece of parchment paper to the top of the container before putting the lid on.
9. Store in the refrigerator for up to one week.

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