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Vegan Pesto

Vegan, Gluten-Free, Paleo



  • 2 1/2 cups packed basil leaves
  • 1/2 cup toasted walnuts
  • 3-4 garlic cloves, chopped
  • 1/2 of a lemon, zested and juiced
  • 1/4- 1/2 teaspoon kosher salt
  • Black pepper to taste
  • 3-4 tablespoons nutritional yeast
  • 6 tablespoons extra virgin olive oil


  1. Place the basil, walnuts, garlic, lemon zest, lemon juice, salt, pepper and nutritional yeast in a food processor. Blend until you have a paste.
  2. With the motor running, slowly drizzle in the olive oil, scraping down the sides as you go, until you have a thick consistency. Taste for salt and acidity, adding more salt and lemon juice if needed.
  3. If you have leftover pesto, store it in a glass jar with a thin layer of olive oil on top and plastic wrap directly on top of this, pressing any air bubbles out.