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    Home » Recipes » Chutneys, Dips & Sauces

    Published: Jul 15, 2021 · Modified: Aug 16, 2023 by Nisha · This post may contain affiliate links · 2 Comments

    Vegan Basil Pesto (whole30, gluten-free)

    25 shares
    Jump to Recipe

    Vegan Basil Pesto is so delicious and versatile, use it on anything, really!
    Vegan Basil Pesto (whole30, gluten-free, dairy-free)

    I love making homemade pesto. It's perfect on practically anything. Top it over toasties, toss it in pasta, add it to quinoa, or drizzle it over salmon. The possibilities are endless.

    Since I'm constantly using pesto, I figured it's about time I share my recipe and make a post out of it so I can easily refer back to it as needed.
    Vegan Basil Pesto (whole30, gluten-free, dairy-free)

    How do you keep pesto green?

    Since I added walnuts to my pesto, it won't be as bright green as if you were to use pine nuts.

    • I find that lemon juice prevents the pesto from oxidizing.
    • Also, throw in a couple ice cubes while blending which stops the oxidation process.
    • When storing pesto in the refrigerator, cover the pesto with a plastic wrap and make sure the plastic wrap is touching down on the pesto. This will help keep the pesto green.

    What can you use instead of walnuts?

    Traditionally, pesto is made with pine nuts which are pretty expensive. I love using walnuts as an alternate, however you may use pine nuts. pistachios, or almonds.

    Can you make pesto nut-free?

    Absolutely! Instead of using walnuts, feel free to use sunflower or pumpkin seeds which work really well in pesto. I would use the same amount of seeds in place of walnuts, however feel free to add a little more if you wish.

    Tips on making Basil Pesto:

    • You will need a food processor to make pesto.
    • To begin with, pulse the basil and nuts.
    • Add most of the other ingredients. Pulse some more.
    • Stream in the olive oil while the food processor is running.

    Vegan Basil Pesto is:

    Delicious
    Versatile
    Just as good with cheese
    6 ingredients
    Gluten-free
    Vegan
    Vegan Basil Pesto (whole30, gluten-free, dairy-free)

    How to make Vegan Basil Pesto recipe step by step?

    1. In a food processor, add fresh basil and walnuts.
    2. Pulse a few times until basil is chopped.
    3. Add garlic, green chilies, an ice cube, lemon juice, salt, and black pepper.
    4. Pulse until well-blended.
    5. Stream in the olive oil while running the food processor.
    6. Adjust salt as per taste. Pesto is ready.

    Enjoy!

    More Pesto-inspired Recipes!

    • Roasted Tomatoes Burrata Pasta with Pesto
    • Pesto Caprese Panini
    • Veggie Pesto Flatbread Pizza
    • Avocado Pesto Zucchini Noodles
    • Caprese Portabello Mushroom Pesto Pizza

    Recipe Card

    Vegan Basil Pesto

    Whole30, Vegan, Gluten-free, Dairy-free
    5 from 2 votes
    By: Nisha
    Vegan Basil Pesto is so delicious and versatile, use it on anything, really!
    Prep Time 10 minutes mins
    Cook Time 5 minutes mins
    Total Time 15 minutes mins
    Servings 10 servings
    Calories 125 kcal
    SaveSaved! Pin Print

    Equipment

    • Food Processor 11-Cup

    Ingredients
      

    • 3 cups basil
    • ⅓ cup walnuts
    • 2 cloves garlic
    • 1 tablespoon lemon juice
    • 1-2 green chilies
    • salt to taste
    • touch of black pepper
    • ½ cup olive oil
    • 2 ice cubes

    Instructions
     

    • In a food processor, add fresh basil and walnuts.
    • Pulse a few times until basil is chopped.
    • Add garlic, green chilies, an ice cube, lemon juice, salt, and black pepper.
    • Pulse until well-blended.
    • Stream in the olive oil while running the food processor.
    • Adjust salt as per taste. Pesto is ready.

    Nutrition

    Calories: 125kcalCarbohydrates: 1gProtein: 1gFat: 13gSaturated Fat: 2gSodium: 16mgPotassium: 42mgFiber: 1gSugar: 1gVitamin A: 381IUVitamin C: 3mgCalcium: 18mgIron: 1mg
    Course Sauces
    Cuisine Italian
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
    « Roasted Tomatoes Burrata Pasta with Pesto (gf option)
    Aloo Paratha Quesadilla (vegetarian) »
    25 shares

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      Recipe Rating




    1. Reena says

      May 27, 2022 at 1:48 pm

      5 stars
      It worked perfectly - I used sunflower seeds instead of nuts but didn’t adjust the salt, so that’s on me. I love it.

      Reply
    2. Ramya says

      July 16, 2021 at 11:21 am

      will be making this and your other pesto dishes soon i love pesto sooooooooooo much sorry i skip commenting on this yesterday as was tired after work perfect for my after office meals and pesto wraps will dm you if i make this and other pesto dishes and let you know how it goes Thanks Ramya

      Reply

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    Hi, I'm Nisha! I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the way, I inspire you to eat better.

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