Vegan Parsley Walnut Pesto

Most pesto is made with basil, pine nuts, and parmesan. This one skips all three and is better for it.

This vegan parsley walnut pesto comes together in a food processor in about 10 minutes with five ingredients. I toast the walnuts first. It takes five minutes and makes the flavor noticeably deeper and nuttier. The result works on pasta, grilled chicken, fish, sandwiches, and pizza. I’ve also been known to eat it straight from the jar.

Why You’ll Love This Recipe

• No cheese required. The olive oil, walnuts, and parsley carry enough richness that you won’t miss the parmesan. Completely dairy-free without any substitutions.
• Parsley works year-round. Basil is seasonal and fragile. Parsley is at every grocery store every month of the year and holds up better in the fridge once blended.
• Walnuts over pine nuts. Pine nuts are expensive and harder to find. Toasting walnuts first gives this pesto a deeper, nuttier flavor than pine nuts anyway.

Ingredient Notes

• Parsley – Flat-leaf (Italian) parsley has more flavor than curly parsley. Either works, but I always use flat-leaf. You need about one bunch.
• Walnuts – Toast them before blending. Spread them on a dry skillet over medium heat for 4 to 5 minutes, stirring occasionally, until fragrant. It makes a noticeable difference in flavor.
• Olive Oil – Use a good quality extra virgin olive oil here. Since there’s no cooking involved, the flavor of the oil comes through directly in the finished pesto.
• Lemon Juice – Fresh only. Bottled lemon juice is too sharp and will throw off the balance of the pesto.

How to get the right consistency

Run the food processor continuously and drizzle the olive oil in slowly through the feed tube. Starting with 1/2 cup and adding more as you go gives you control over the final texture. A thicker pesto is better for toast and sandwiches. A looser one coats pasta more evenly.

Recipe FAQs

Traditional pesto alla genovese does include parmesan, but it’s not required. This recipe leaves it out entirely and the olive oil, walnuts, and parsley provide enough richness on their own. If you want to add parmesan, stir in 2 to 3 tablespoons after blending.

Pine nuts are the traditional choice and work here. Almonds, pecans, and cashews are all good options too. One reader makes it weekly with cashews and loves the result.

Expert Tips

• Start with unsalted walnuts. One commenter found this pesto too salty, and salted walnuts are usually why. The recipe is built around unsalted. Taste before adding extra salt at the end.
• Pack the parsley loosely. Two cups loosely packed, not packed down tight. Over-measuring the parsley can make the pesto bitter and throw off the herb-to-oil ratio.
• Don’t over-process. Pulse to combine the solids first, then run continuously while drizzling in the oil. Stop once it’s smooth. Over-processing can make the pesto gummy.
• Stir before serving. The oil will separate in the fridge. Give it a stir before using and it comes right back together.

Storage Instructions

Refrigerator : Store in a sealed glass jar for up to one week. The oil will separate as it sits. Stir before using and it comes right back together.

Freezer : Spoon into a silicone ice cube tray and freeze until solid, then transfer to a freezer-safe bag or container. Thaw only what you need. Keeps up to 4 months.

Serving Suggestions

This pesto works on just about anything. Toss it with gluten-free pasta, spread it on sandwiches or toast, or use it as a pizza sauce base.

Spoon it over these gluten-free roasted chicken thighs right before serving, or drizzle it over this gluten-free sausage potato skillet for an easy weeknight dinner. It also works spread on top of gluten-free focaccia or this gluten-free Christmas tree focaccia before baking. And if you want a full meal built around this pesto, these gluten-free chicken pesto quinoa bowls are great for meal prep.