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Vegetarian Pesto Soup

Vegetarian Pesto Soup (Dairy Free, Vegan, Paleo)

  • Author: Liz Moody


  • 2 tablespoons extra virgin olive oil
  • 1 cup raw, chopped walnuts
  • 1 medium yellow onion
  • A generous pinch of fine grain sea salt
  • 3 cups fresh or frozen broccoli (I like to use frozen because the nutrients in broccoli degrade quickly while its in transit)
  • 3 cups vegetable broth
  • 4 small cloves of garlic, peeled with the woody end chopped off
  • 2 cups loosely packed basil leaves
  • Juice of 1 lemon
  • Fresh ground black pepper
  • Shaved parmesan (optional)


  1. In a medium pot, warm the olive oil over medium heat. Add the walnuts, onion, and salt and saute until they’re golden brown.
  2. Add the broccoli and the stock.  Bring to boil, then reduce heat to simmer and cook until the broccoli is fork tender, about 5 minutes (longer with frozen broccoli).
  3. Remove from heat and let cool slightly before transferring to a blender (alternatively, you could blend in the pot with an immersion blender).
  4. Add the garlic, basil, and lemon juice and blend until smooth.
  5. Add additional salt to taste, and top with fresh ground black pepper, parmesan if desired, extra basil or walnuts, and a drizzle of olive oil.