Popping with the last notes of summer, this basil walnut pesto is rounded out with a bit of a cheesy flavor from nutritional yeast that makes this the most delicious-ly perfect pesto you've ever had!
- 3-4 large bunches of fresh basil, leaves torn from stems
- 1 1/2 cups walnuts
- 1/3 cup nutritional yeast (optional, adds a bit of a cheesy flavor)
- 3 cloves of garlic
- juice of 1 lemon
- pinch of salt
- water as needed
To a food processor, add all the ingredients except for the water. When things get whirling, drizzle water in to reach the desired texture of the pesto you desire.
This will keep well in a sealed container in the fridge for 3-5 days. It freezes well. Makes 1 1/2 cups.
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