Garden Pesto (Vegan!)

Pesto is so delicious. I don’t have any more to say on that topic.

This also makes a nice, compact meal on-the-go. (Unless you like carrying around an entire backpack or grocery bag with one meal in it, which I do often… we eat SO much over here!)

If you want to replace any of the ingredients, pesto is really forgiving. The essential ingredients in pesto are:

  • Leaves (basil, kale, cilantro, nettles, etc…)
  • Nuts (pine nuts, walnuts, pecans, hazelnuts, etc…)
  • Garlic
  • Oil
  • Salt
  • Lemon Juice

If walnuts aren’t your thing, experiment!

Basil & Walnut Pesto

  • Servings: Makes 2 Servings
  • Print

One Serving (about 3.75 oz) Contains:

  • 1 Protein Serving (from the nuts)
  • 1 Fat Serving (from the oil)


  • 2 oz (or about 2 packed cups) fresh basil leaves
  • 1 oz (or 2 tablespoons) olive oil (2 fat servings)
  • 4 oz nuts (2 protein servings)
  • 1 lemon, juiced
  • 3 cloves garlic
  • 1/2 tsp salt, or more to taste
  • Nutritional yeast (optional), to taste


  1. Put all ingredients in the food processor.
  2. Pulse at first, then speed it up at the end.
  3. Blend to your desired amount of chunkiness.
  4. Pesto is best fresh, but it will keep a day or two in the fridge. It may become a little brown when exposed to air, so it’s best eaten the same day.


Ideas for Use:

  • Put on top of steamed spaghetti squash
  • Put on top of spiralized veggie noodles


Rate This Recipe:


  1. Pingback: Spaghetti Squash w/ Basil Walnut Pesto – Katie's Bright Kitchen

  2. Was awesome! Now for everyone else to suffer with my garlic breath lol!

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  4. Pingback: Spaghetti Squash w/ Basil Walnut Pesto | Katie's Conscious Kitchen

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