Walnut Basil Pesto

READY IN: 11mins
Recipe by death_by_parsnip

This is from Vive le Vegan by Dreena Burton. This recipe calls for a lot of soy milk--add as much or as little as you like. I found that 1/2 cup made a thick, creamy sauce. I made this with arugula, and it also turned out tasty but a little bitter. This sauce was delicious served over pasta with cherry tomatoes and parmesan cheese.

Top Review by magpie diner

Fab! I halved this because it's just me eating it, I'd say it has made enough for 2 people...made it thick like you did Parsnip. I'm finding it a bit salty, so I should have adjusted that sea salt to taste - but it's still delish. There are so many uses for this! Pasta tonight...the leftover, who knows! Thanks!

Ingredients Nutrition


  1. Mix all ingredients in a blender or food processor. Start with just a little soy milk, and add until the pesto reaches the desired consistency.

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