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.

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