Vegan Walnut Pesto
By Ann Eaton
- 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.
Store leftover pesto in an airtight container in the fridge for up to 5 days. Freeze pesto for up to 6 months.