Bursting with flavor, this simple and healthy vegan pesto is made with parsley, dill, lemon, and garlic, with walnuts and pumpkin seeds replacing the pine nuts typically used in pesto. Use it as an appetizer, a sandwich spread, and a rich sauce for pasta.
In a food processor combine the parsley, dill, walnuts, pumpkin seeds, nutritional yeast, lemon juice, garlic, and salt, and process until finely chopped and incorporated.
With the machine running, drizzle in the oil, if using, and add up to a few tablespoons of water, until the pesto is as thin as you like. Taste and adjust salt and lemon as desired.
Use immediately or cover and refrigerate until ready to use. To maintain the pesto's freshness, keep the top covered with a thin layer of olive oil to protect from oxidation.Nutrition calculated with one tablespoon of olive oil.