Walnut and Basil Pesto
A delightful easy-to-make vegan pesto sauce.
½ cup walnuts or almond meal
3 cups packed basil leaves, rinsed and dried as much as possible
3 cloves garlic, smashed and coarsely chopped
1½ tsp coarse salt
½ cup extra virgin olive oil
¼ cup nutritional yeast
2 tsp fresh lemon juice
- Toast the walnuts at 180°C for about 10 minutes on a baking sheet, turning once. Check to make sure you do not burn them! If using almond meal skip this step.
- Combine the walnuts (or almond meal), basil, garlic and salt in a food processor or blender, and process while adding the oil in a slow steady stream.
- Add the nutritional yeast and lemon juice. Pulse to combine. The pesto should be the consistency of a slightly grainy paste, not a puree.
- Can be frozen in small zip loc bags. Flatten them after sealing to make it easier to turn the bag inside out when thawing. Do not attempt to thaw in the bag as you will lose a lot of yummy pesto this way.
Serves 4 people
Recipe supplied by Maureen Cram, Hartbeespoort, South Africa
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