Sauce and Salsa Recipes
Vegan Creamy California Walnut Pesto Sauce
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.
Ingredients
Onion Cream
- 2 sweet onions
- 2 tablespoons + 1 cup vegetable oil
- 1/2 teaspoon salt, kosher
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
Pesto
- 3/4 cup California walnuts, roasted, chopped
- 2 cups fresh basil, de-stemmed
- 1/2 cup extra virgin olive oil
- 1 tablespoon fresh garlic, minced
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- 1 cup Onion "Cream"
Instructions
- Heat oven to 400 degrees F.
Onion "Cream"
- 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
Per serving: Calories 80 cal Total Fat 8g Trans Fat .5g Cholesterol 0mg Sodium 40mg Carbohydrates 1g Dietary Fiber 0g Protein 1g
Attribution
Recipe and photo used with permission from:
California Walnuts
Recipe by Adam Moore.