- 2 cups fresh spinach leaves
- 1/2 cup toasted walnuts
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1/2 cup walnut oil
- Salt and pepper to taste
- A squeeze of fresh lemon juice (optional)
- In a food processor, combine spinach, toasted walnuts, garlic, and nutritional yeast.
- Pulse until the ingredients are well chopped and blended.
- While the processor is running, slowly add the walnut oil until the pesto reaches your desired consistency.
- Season with salt, pepper, and a squeeze of lemon juice if you'd like a zesty touch.
- This vegan spinach and walnut oil pesto works well as a sauce for pasta, a topping for roasted vegetables, or a spread on sandwiches.
Both of these vegan walnut oil pesto recipes provide a rich and nutty flavor without the need for traditional Parmesan cheese. They are versatile and can be customized to suit your taste preferences, making them great additions to a plant-based diet. Enjoy experimenting with these vegan pesto variations!