Step away from the basil, and try this Oil-Free Sage and Walnut Pesto on your next bowl of pasta. It’s so quick and easy, it takes less time to make than it will to prepare your pasta of choice!
Pesto doesn’t have to be all about basil and pine nuts. A pesto is actually any sauce based on a mix of crushed herbs and nuts. Once you let go of the assumption that pesto has to be all about basil, you open yourself up to so many delicious, saucy opportunities.
I don’t want you to think that I am in any way bagging on good old basil and pine nut pesto. Basil pesto is delicious! Sometimes, though, it’s just fun to mix up flavors and textures and try something new. This oil-free pesto stars the earthy flavors of sage and walnuts with a little brightness from fresh lemon juice. You can make it with or without the nutritional yeast, but I love how nooch adds a cheesy flavor to a vegan pesto recipe.
Serves 3-4 tablespoons
Step away from the basil, and try this Oil-Free Sage and Walnut Pesto on your next bowl of pasta.
10 minPrep Time
10 minTotal Time
- 1 Haas avocado peeled, pitted, and chopped
- 1/2 cup dry roasted, unsalted walnuts
- 1 loosely packed cup fresh sage leaves
- 2-3 large cloves of garlic
- juice of 1 fresh lemon
- 2 tablespoons nutritional yeast, optional
- water, if needed
- salt and pepper to taste
- 6-8 servings of your favorite pasta, prepared according to package directions.
- Steamed, sauteed, and/or raw veggies, of your choice.
- Combine all of the pesto ingredients, except salt and pepper, in your blender or food processor. Puree until completely smooth. If you need some help getting things moving in your blender, you can add water, by the tablespoon, to thin your pesto a bit. This really depends on your blender.
- Season with salt and pepper, to taste.
- Toss together the sauce, pasta, and veggies, and serve while the pasta is still hot.
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All images by Becky Striepe.