Walnut Basil Pesto Recipe
Walnut basil pesto is a diverse sauce to add to cooked foods or as a marinade for proteins. This customizable recipe is dairy-free and can also be made nut-free.
Ingredients
- 1 heaping cup loosely packed basil
- ¼ cup toasted walnuts
- 1 garlic clove
- 1 tablespoon nutritional yeast
- ¼ cup extra virgin olive oil
- juice from ½ lemon about 1 tablespoon
- 2 tablespoons water
- ½ teaspoon sea salt, to taste
- ¼ teaspoon black pepper, to taste
Instructions
- In a dry pan (no oil) over medium heat, toast the walnuts until slightly brown (this only takes a few minutes). Watch carefully so they don’t burn. This helps to bring out a richer flavor and remove some of their bitterness.
- Add all the ingredients to the bowl of your food processor and turn on, scraping down the sides as needed. (It will have some texture and won’t be completely smooth.)
- This pesto keeps in the fridge for up to 5 days or in the freezer for a couple of months.
Notes
- This recipe makes ½ cup.
- To thin out the pesto, add more oil or water and adjust the seasoning as needed.