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Vegan Pesto

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Ingredients

3 cups of fresh basil (densely packed) stems removed

2 large or 3 medium garlic cloves, peeled

Zest of a lemon

4 tablespoons nutritional yeast

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 tablespoons pine nuts

3 tablespoons walnuts

Juice of a lemon

1/4 cup water

2 tablespoons olive oil

Instructions

Place the basil, garlic, lemon zest, nutritional yeast, salt, pepper, walnuts and pine nuts in the bowl of a food processor.

Pulse until you have a coarse paste.

With the motor running add the lemon juice, water and olive oil through the feed tube. Process until the pesto is thoroughly pureed. If the mixture is too thick add a little more water.

Use at once or store in an airtight container in the fridge for up to 4 days.

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