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Walnut Miso Basil Pesto

vegan walnut miso basil pesto recipe jay halford plant based cooking course


Walnut Miso Basil Pesto

This fresh, homemade vegan basil pesto tastes like summer and is so delicious. You can stir it into your pasta, drizzle it on a salad, and smear it on a pizza or sandwich for a soy-free, gluten-free and vegan alternative to normal pesto. Much healthier and no less awesome. I use this recipe a lot with salads and for all kinds of snacks and main dishes.

Makes 8 servings
Total Time: 5min


  • 100g fresh basil (I use sweet basil, also called Italian basil)
  • 120g walnuts (raw or lightly toasted)
  • 2 cloves garlic (peeled and roughly chopped)
  • 2 tablespoon white miso 
  • 20g nutritional yeast
  • 150ml of water 
  • Salt and pepper to taste
  • Juice of ½ lemon


  • Place all ingredients, except the water, in a food processor.
  • With the motor running, drizzle in the water until you have a coarse but grainy and consistent paste. Check seasoning and add more pepper and salt if needed.
  • Keep in an airtight jar for up to 5 days in the refrigerator. You can also freeze the pesto for several months – thaw before using.

Equipment needed:

Download Recipe PDF

Walnut Miso Basil Pesto