Ingredients
Method
- In a food processor, combine basil, walnuts, garlic, and salt. Pulse until finely chopped.
- Add a drizzle of lemon juice, then stream in olive oil while processing until smooth. Scrape sides as needed.
- Taste and adjust salt or lemon juice as desired.
- Store in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Notes
- For the freshest flavor, use very fresh basil and good quality extra virgin olive oil. Older oil can make your vegan pesto bitter.
- Don't over-process the pesto; a slightly chunky texture is often preferred over a completely smooth one, and over-processing can lead to bitter oil.
- If your pesto looks too thick, add an extra tablespoon of olive oil or a tiny splash of water to reach your desired consistency.
- To prevent browning during storage, press a piece of plastic wrap directly onto the surface of the pesto before sealing the container. This limits air exposure. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't over-process the pesto; a slightly chunky texture is often preferred over a completely smooth one, and over-processing can lead to bitter oil.
- If your pesto looks too thick, add an extra tablespoon of olive oil or a tiny splash of water to reach your desired consistency.
- To prevent browning during storage, press a piece of plastic wrap directly onto the surface of the pesto before sealing the container. This limits air exposure. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.