Oil-Free Walnut Pesto (vegan)


Fresh Garden Basil Bouquet

Basil Flowers Smell Beautifully

Air-Fried Japanese Sweet Potatoes & Zucchini with Chopped Greens, Carrots, Cucumber. Tossed in Oil- Free Walnut Pesto

Oil-Free Walnut Pesto, Vegan

Makes: 1 cup


  • 2 cups Fresh Basil Leaves
  • 1 cup chopped Walnuts
  • 2 cloves Garlic
  • 1 Tbs Lemon Juice
  • 1 tsp Sea Salt
  • 1/4 cup Water
  • Notes: if using a regular blender, soak walnuts in water overnight to soften.


  1. Place all ingredients in high-speed blender or food processor. Pulse until smooth. Scraping down the sides as you go. Add more water if needed until creamy.
  2. Put in lidded container in refrigerator till cold if serving on cold salads or serve right away on hot pasta.
  3. Enjoy!

Keeps for 5 days in refrigerator. Or freeze for 3 weeks.

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