I love pesto, and grow lots of basil each year so I can make it ALL. THE. TIME. But typically pesto is full of oil, cheese, and pricey pine nuts. My Oil-Free Vegan Green Pea Walnut Pesto uses the power of peas to make this a protein star, while still including healthy fats from walnuts.
Green peas are an under-rated plant based protein source. They are also rich in fiber, anti-oxidants, and lots of vitamins and minerals, like vitamins A and K and iron.
Peas are also cheap, easy to find, and keep for a long time in the freezer!
Walnuts are rich in ALAs, the precursor to omega-3 fatty acids. In fact, walnuts are have the highest, ALA content of most common nuts! Getting enough omega-3s can be more challenging to get enough of on a plant-based or vegan diet, so walnuts are a great addition.
I make this vegan green pea walnut pesto all the time, especially in the spring. You can spread it on toast or crackers, dip carrots, cucumbers, or tortilla chips in it, or fold it into a steaming pot of pasta.
You might need to thin it out a little bit with water if you use it as a pasta sauce. I usually save a cup of pasta water before draining to thin my sauces.
I hope you love it as much as I do!
The Best Green Pea Walnut Pesto, Oil-Free, Vegan
- food processor
- 2 cups frozen peas, thawed
- 1 cup fresh basil
- 1/2 cup shelled walnuts
- 4 cloves garlic
- 1/2 tsp salt
- 2 tbsp lemon juice
- Add all ingredients to a food processor and process until smooth.
- Add a couple tablespoons of water as needed to thin.