Vegan Basil Walnut Pesto
Updated: Mar 27
"My weaknesses have always been
food and men - in that order."
- Dolly Parton
Cooking with fresh herbs is always a sacred experience for me. This pesto is guaranteed to make you excited for your next meal, no matter how simple it is.
This is a vegan version to a classic pesto, substituting parmesan cheese for nutritional yeast, which is easier to digest for most people.
Serve delicious treat to serve as a side on any quinoa salad or on pasta with steamed greens. When basil is in season, you can add more of it.
1 bunch parsley, washed with stems removed
1 small bunch basil, washed and stems removed
½ cup walnuts (or almonds or pine nuts)
2-4 tbsp nutritional yeast (as a substitute for parmesan - to taste)
30 – 50ml olive oil (or as desired)
1-2 cloves garlic (as desired - omit for high pitta)
lemon juice - (approx 2 tbsp or to taste)
salt to taste (½ tsp)
Blend in a high speed blender or food processor and enjoy. Keeps for 3-4 days in the fridge.
About the Author
Briya (Rachel) Freeman is a facilitator specialized in meditation, ayurveda and modern spirituality. She is passionate about exploring the potentials of human consciousness in a way that respects, unites and transcends global culture and tradition.
Briya is a long-term student of Berdhanya Swami Tierra, a female mystic and shaman of South American origin. She also holds studies in ayurveda at Anjali School of Ayurveda (Kerala, India) and a Bachelor’s degree in Commerce from the University of Ottawa. She is the creator of Ayurveda for Vibrant Living, a practical exploration of the fundamentals of the science of self-healing.
Briya is based in Ottawa, Canada and can be reached at email@example.com