Nutso Pesto Vegan
Bursting with fresh, vibrant flavors, Nutso Pesto Vegan is a plant-based twist on the classic condiment, perfect for everything from pasta to veggie dips. This recipe swaps traditional pine nuts for a nutrient-packed blend of toasted walnuts, cashews, and hemp seeds, giving it a rich and creamy texture with a nutty depth of flavor. Fresh basil and spinach leaves bring a bright, herbaceous punch, while nutritional yeast adds a savory, cheesy note—completely dairy-free! Finished with a splash of fresh lemon juice, this versatile, no-cook pesto comes together in just 10 minutes, making it an easy, healthy option for busy weeknights. Whether you're searching for vegan pesto recipes, quick meal ideas, or flavorful pantry staples, this Nutso Pesto Vegan is sure to become a go-to favorite.
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Recipe Information
Ingredients
- 2 cups Basil leaves (fresh)
- 1 cup Spinach leaves (fresh)
- 1 cup Walnuts
- 0.5 cup Cashews
- 2 tablespoons Hemp seeds
- 2 units Garlic cloves
- 3 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice (freshly squeezed)
- 0.25 cup Olive oil
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash the basil and spinach leaves thoroughly to remove any dirt, then pat them dry using a clean kitchen towel or paper towels.
In a dry skillet over medium heat, lightly toast the walnuts and cashews for 2-3 minutes until fragrant. Be careful not to burn them. Set aside to cool.
In a high-speed blender or food processor, add the toasted walnuts and cashews, basil leaves, spinach leaves, hemp seeds, garlic cloves, nutritional yeast, lemon juice, olive oil, salt, and black pepper.
Pulse the ingredients a few times to begin breaking them down.
Gradually add the water, one tablespoon at a time, while blending. Blend until the pesto reaches your desired consistency. You can make it smooth or slightly chunky, depending on your preference.
Taste and adjust the seasoning by adding more salt, pepper, or lemon juice if needed.
Transfer the pesto to a clean jar or airtight container. If not using immediately, drizzle a thin layer of olive oil on top to prevent discoloration, and store in the refrigerator for up to a week.
Use the Nutso Pesto Vegan as a sauce for pasta, a spread for sandwiches, or a dip for veggies—enjoy!
Nutrition Facts
Calories |
1963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.1 g | 227% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 67.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1247 mg | 54% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 8.9 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1036 mg | 80% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 3009 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
