Walnut Lemony Pesto
I find this basil to be great on heavier dishes like pasta or pizza because the lemon adds a balancing brightness. This also works well on root vegetable chips (especially beet chips) as the earthy undertones of the roots and the citrus in the fruit compliment each other well.
- 1 1/2 cups walnuts
- 1/2 cup pine nuts
- 1 large bunch of fresh basil (leaves only)
- 2 tablespoons of lemon blend*
- 1 heaping tablespoon nutritional yeast
- 1/2 teaspoon sea salt
To a food processor, add all the ingredients. Slowly drizzle in water to reach the consistence you like.
This make a great spread on toast, a dip for vegetables, a sauce for pasta and vegetable pizza or pita.
*To make the lemon blend, simply peel a lemon and pop it in a blender. When you reach a thick liquid, use immediately and pour the rest into an ice cube tray to freeze. When frozen, pop them out and transfer to a resealable freezer bag. Will last for months in the freezer.