Coconut Free/ Dips & Sauces/ Egg Free/ Gluten Free/ Low Carb/ Paleo/ Vegan

Basil Walnut Pesto

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This is a great dairy free pesto recipe that is simply made with basil and walnuts.   No cheese is used, just nuts and herbs, making this pesto recipe paleo as well as low carb and gluten free.

I ate this slathered over zucchini noodles and on my coconut flour flatbread.   I really should have taken photos of them for the recipe but was too busy enjoying the flavours to think about picking up the camera.  Perhaps another time!

You could serve this basil walnut pesto with fish or chicken too.  Grilled vegetables too.  Just thinking of this makes me want to fire up the BBQ and make another batch.

The walnuts can be a cheaper alternative to pine nuts as well being rich in n-6 (linoleate) and n-3 (linolenate) polyunsaturated fatty acids.   The parsley helps keep the green colour of the pesto.  Just make sure that the basil is fresh and fragrant as you can find.   The local basil in St Lucia is just amazing.  The one growing on a pot in my kitchen is a sad sorry excuse for basil.  So, I went with the store-bought basil for this dish.

Reach for your blender or food processor and whip up a batch of this delicious basil walnut pesto.  You will not be disappointed!

Basil Walnut Pesto

A dairy free pesto with basil and walnuts. 
5 from 1 vote
Print Pin Rate
Course: Dips
Cuisine: American
Keyword: cheese free pesto, Dairy free, pesto recipe
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12 Tablespoons
Calories: 148kcal
Author: Angela Coleby


  • 3 Cups Fresh Basil
  • 1 Cup Walnuts
  • 2 Cloves Garlic Peeled
  • 1/2 Cup Olive oil
  • 1 Tablespoon Fresh Parsley
  • 1 Tablespoon Lemon Juice
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Black pepper


  • Add the basil, walnuts, garlic, parsley and lemon juice in a blender.
  • Pulse a few times to break up the ingredients.
  • Then, add the olive oil a few tablespoons at a time on pulse, until the mixture forms a paste. Add more olive oil if you want a thinner consistency.
  • Season with the salt and pepper.


Serves 12 Tablespoons
Nutritional Info per tablespoon:  148 Calories, 15g Fat, 2g Protein, 2g Total Carbs, 1g Fibre, 1g Net Carbs
Store in the fridge
Any nutritional analysis on the website is based on an estimate, calculated by from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1tablespoon | Calories: 148kcal | Carbohydrates: 2g | Protein: 2g | Fat: 15g | Fiber: 1g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes

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1 Comment

  • Reply
    Maggie Calmels
    March 1, 2019 at 10:53 pm

    hi, i do mine the same,but I add one spoon of spirulina

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