Vegan Walnut Pesto


By Ann Eaton 


  1. Add basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt to blender or food processor. Mix on high until loose paste forms. 
  2. Add olive oil a little at a time continuing to blend, scraping sides down as needed. 
  3. Then add 1 tbsp of water at a time until desired consistency is reached. 


Store leftover pesto in an airtight container in the fridge for up to 5 days. Freeze pesto for up to 6 months.