Vegan Creamy California Walnut Pesto Sauce Recipes

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VEGAN CREAMY CALIFORNIA WALNUT PESTO SAUCE



Vegan Creamy California Walnut Pesto Sauce image

A blend of California Walnuts and velvety Onion "Cream" make this pesto delicious and creamy without the dairy. Mix it with pasta, top over protein or spread it on pizza.

Provided by Adam Moore

Time 1h15m

Number Of Ingredients 13

2 each onions, sweet
2 tablespoons plus 1 cup vegetable oil
½ teaspoon salt, kosher
¼ teaspoon black pepper
2 tablespoons lemon juice
¾ cup California walnuts, roasted, chopped
2 cups basil, fresh, de-stemmed
½ cup extra virgin olive oil
1 tablespoon garlic, fresh, minced
2 tablespoons nutritional yeast flakes
1 tablespoon lemon juice
½ teaspoon salt, kosher
1 cup Onion "Cream"

Steps:

  • Onion Cream
  • Preheat oven to 400°F.
  • Coat each onion, skin on, with 1 tablespoon of vegetable oil and season with salt and pepper.
  • Place in the oven for 45 minutes, or until onions are very tender.
  • Remove from the oven and remove the skins and root from the onion.
  • Place in a blender and puree with lemon juice and remaining vegetable oil until smooth.
  • Add more oil until desired consistency is met.
  • Reserve until ready to use.
  • Pesto
  • Combine all ingredients in a food processor and pulse until walnuts are the size of a grain of rice.
  • Transfer to a large mixing bowl and whisk in Onion "Cream."
  • Reserve under refrigeration until ready to use.

Nutrition Facts : Calories 80 cal, TransFat .5 g, Cholesterol 0 mg, Carbohydrate 1 g, Protein 1 g

VEGAN WALNUT PESTO



Vegan Walnut Pesto image

A modification of a vegan pesto recipe I had been using for a while...I prefer to use walnuts in mine and wanted to adjust for my salt preference, so I decided to post. This makes a LOT of pesto...I like to make extra servings to freeze for later.

Provided by drbecca26

Categories     Sauces

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

1 cup walnuts, toasted
8 cups basil leaves, packed
1 tablespoon coarse salt
8 garlic cloves
1 cup olive oil
4 tablespoons lemon juice

Steps:

  • Combine all ingredients and blend well until smooth.
  • Add additional salt, lemon juice or olive oil if needed.

Nutrition Facts : Calories 364.1, Fat 37.1, SaturatedFat 4.7, Sodium 876.9, Carbohydrate 7.4, Fiber 4.5, Sugar 0.8, Protein 4.6

WALNUT PESTO



Walnut Pesto image

A cheaper alternative to pesto made with pine nuts. You can use raw or toasted walnuts. Some people like to add Parmesan cheese to this as well!

Provided by teachhope03

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 10m

Yield 2

Number Of Ingredients 5

2 cups basil leaves
½ cup walnuts
¼ cup olive oil
2 cloves garlic
1 tablespoon lemon juice

Steps:

  • Blend basil, walnuts, olive oil, garlic, and lemon juice together in a food processor until pesto has a paste-like consistency.

Nutrition Facts : Calories 455.3 calories, Carbohydrate 6.9 g, Fat 47.3 g, Fiber 2.8 g, Protein 6.1 g, SaturatedFat 5.4 g, Sodium 2.9 mg, Sugar 1.1 g

CREAMY WALNUT PESTO SAUCE



Creamy Walnut Pesto Sauce image

This is a creamy Italian-style sauce that I regularly serve warm, over hot noodles or cold, spread on crackers. The combination of the sour yogurt, tangy garlic and bitter walnuts makes for a nice, balanced sauce. This recipe works best with a yogurt that contains 5% milk fat or higher. Add enough so that the sauce is a bit wetter than you'd like because the dry ingredients will absorb a fair amount of liquid. You don't need to use your best extra virgin olive oil because the food processor will ruin its flavour, pure grade olive oil is fine.

Provided by henry

Categories     Sauces

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

150 g parmigiano-reggiano cheese, cubed
200 g walnuts, shelled
5 garlic cloves, peeled
10 ml salt
15 ml dried basil
150 ml olive oil
500 ml yogurt
salt and pepper

Steps:

  • Cut the cheese into 1cm cubes and chop finely in your food processor.
  • Add walnuts, garlic, salt and basil and chop until you have a rough paste.
  • Slowly add olive oil to the running food processor until the paste starts to form a ball.
  • Add yogurt to the food processor and pulse until thoroughly mixed.
  • Transfer the sauce to a bowl, cover tightly and refrigerate for one hour to allow the flavours to mingle.

Nutrition Facts : Calories 853, Fat 79.4, SaturatedFat 16.7, Cholesterol 43.4, Sodium 1882.5, Carbohydrate 15.6, Fiber 3.6, Sugar 7.2, Protein 26.5

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