Ingredients
Equipment
Method
- In a small skillet over low-medium heat, toast/dry roast the walnuts for about 5 minutes. Shake the skillet occasionally. Remove from heat when the walnuts start to smell fragrant.½ cup walnuts
- To a food processor, add basil, lemon juice, walnuts, garlic, nutritional yeast, salt, black pepper, and an ice cube. Grind until largely uniform.2 cups basil, 3 cloves garlic, 1 tablespoon lemon juice, 1 tablespoon nutritional yeast, ½ teaspoon sea salt, 1 ice cube, pinch black pepper, ½ cup walnuts
- Slowly drizzle olive oil over the pesto until evenly incorporated.2 tablespoon extra virgin olive oil
- Taste and adjust seasonings to your liking. If you'd enjoy a thinner consistency, add a little water or additional olive oil.
Nutrition
Notes
Serving size: 2 tablespoons (ingredients compress during the blending process)
If you'd like a thinner consistency, add either:
- Water (will thin consistency and subtly dilute flavor)
- Olive oil (more rich than water, too much will overwhelm light basil flavor)
- Lemon juice (add a small amount to prevent making the pesto too lemon-forward)