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Vegan Walnut Pesto
INGREDIENTS:
- 2 cups packed fresh basil
- 3 tbsp walnuts (or pine nuts)
- 3 large garlic cloves
- 2 tbsp lemon juice
- 3-4 tbsp nutritional yeast
- 1/4 tsp sea salt
- 2-3 tbsp extra virgin olive oil
- 3-6 tbsp water
By Ann Eaton
DIRECTIONS:
- Add basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt to blender or food processor. Mix on high until loose paste forms.
- Add olive oil a little at a time continuing to blend, scraping sides down as needed.
- Then add 1 tbsp of water at a time until desired consistency is reached.
ADDITIONAL NOTES:
Store leftover pesto in an airtight container in the fridge for up to 5 days. Freeze pesto for up to 6 months.
