This Creamy Vegan Walnut Pesto only take FIVE minutes to make, and tastes INCREDIBLE. It's light, creamy, and pairs perfectly with your favorite gluten-free pasta! If you're following the Paleo diet, or Whole30, I recommend serving it with zucchini noodles! Scroll down for more pasta tips. If you're vegan or vegetarian, you can toss it with pasta and call it a day! If you're looking for extra protein, see below for how to make my simple Balsamic Chicken recipe! Great for a quick and easy summer dinner!
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Gluten-free Pasta Tips
The Whole Foods brand makes a delicious chickpea pasta that is organic, and only has ONE ingredient - chickpeas. They also have a Mung Bean pasta that I used in this particular recipe that tastes great, and has a nice texture. I use it for most of my sauce recipes because it doesn't get soggy. (Wouldn't recommend eating it without a sauce.) A lot of the gluten-free pasta products are filled with additives and "gums" that are unnecessary. Make sure to always check the ingredients! Don't be tricked by fancy labels! If you're not a Whole Food's shopper, my other favorite brands are Tolerant and Jovial!
If you're interested in making your own ZOODLES or any vegetable noodles, I highly recommend purchasing an inspiralizer. (You'll see it in action in the video below!) I've had mine for about five years, and it's amazing!! I use it for zucchini, broccoli, yellow squash, beets, sweet potato.. I also have two of her cookbooks! It's a fun way to sneak in extra veggies!
🍴 Recipe Ingredients
- Raw Walnuts
- Filtered Water
- Fresh Basil (Packed)
- Mashed Avocado
- Lemon Juice
- Olive Oil
- Garlic Powder
- Salt
- Black Pepper
🍴Step by Step Instructions
Step 1:
Add all ingredients into your high speed blender.
Step 2:
Blend until it becomes creamy. (Scrape down edges as needed.)
Step 3:
Transfer onto pasta of choice! Serve, and ENJOY!
How to store leftover pesto
Leftovers can be stored in an air tight glass container for 5-7 days. I typically don't mix all of the pesto with my pasta, I mix it in each time I make a bowl! If you leave the pesto on the pasta overnight, it usually gets soggy. (Especially if it's chickpea pasta or zoodles.)
More pasta recipes!
- Creamy Avocado Pasta Salad (Vegan)
- Vegan Alfredo Pasta Dinner
- Creamy Tomato Sauce (Paleo)
- Paleo Chicken Cacciatore Recipe
After you make this Creamy Vegan Walnut Pesto, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do!
Recipe
Creamy Vegan Walnut Pesto
Equipment
- High Speed Blender
Ingredients
- 1 Cup Walnuts
- 1 Cup Filtered Water
- ¾ Cup Fresh Basil (Packed)
- ¼ Cup Mashed Avocado
- ½ Juiced Lemon
- 1-2 Tablespoons Olive Oil
- ¼ Teaspoon Garlic Powder Can sub with 3-4 freshly roasted cloves of garlic.
- ¼ Teaspoon Salt
- ¼ Teaspoon Black Pepper
Instructions
- Add all ingredients into your high speed blender. Blend until it becomes creamy. (Scrape down edges as needed.)
- Transfer onto pasta of choice! I personally love chickpea pasta, or zoodles.
- Serve, and ENJOY!
Notes
How to store leftover Pesto
Leftovers can be stored in an air tight glass container for 5-7 days. I typically don't mix all of the pesto with my pasta, I mix it in each time I make a bowl! If you leave the pesto on the pasta overnight, it usually gets soggy. (Especially if it's chickpea pasta or zucchini noodles.)Gluten-Free Pasta Tips
The Whole Foods brand makes a delicious chickpea pasta that is organic, and only has ONE ingredient - chickpeas. They also have a Mung Bean pasta that I used in this particular recipe that tastes great, and has a nice texture. I use it for most of my sauce recipes because it doesn't get soggy. (Wouldn't recommend eating it without a sauce.) A lot of the gluten-free pasta products are filled with additives and "gums" that are unnecessary. Make sure to always check the ingredients! Don't be tricked by fancy labels! If you're not a Whole Food's shopper, my other favorite brands are Tolerant and Jovial! If you're interested in making your own ZOODLES or any vegetable noodles, I highly recommend purchasing an inspiralizer. (You'll see it in action in the video below!) I've had mine for about five years, and it's amazing!! I use it for zucchini, broccoli, yellow squash, beets, sweet potato.. I also have two of her cookbooks! It's a fun way to sneak in extra veggies!Nutrition
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Chris
I’ve made this multiple times - delicious!!