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Pesto is a great way to preserve basil at the end of the season so you can enjoy its brightness all winter long on pasta, bread, chicken, fish and vegetables. This non-dairy take on the Italian classic pesto recipe is nutty, savory and delicious. It’s so good, you won’t even miss the cheese.
Pesto comes from the Italian word, pestare, which means “to grind or pound,” and is a great condiment on just about everything. This Basil Walnut Pesto is just one type of pesto. Here are some other delicious dairy-free, vegan pesto recipes to enjoy as well:
- 4 packed cups fresh basil leaves
- 6 Tbsp walnuts, chopped
- 4-6 cloves garlic, minced
- 2-4 Tbsp. fresh lemon juice
- 6-8 Tbsp. nutritional yeast
- 4-6 Tbsp. extra virgin olive oil
- 1/2 tsp. sea salt
- Add basil, nuts, garlic, lemon juice, nutritional yeast, sea salt and blend/mix in a food processor on high until a chunky paste forms. You should still see very small pieces of walnut in the mix.
- Drizzle in olive oil until paste becomes smooth and loose. Scrape down sides as needed.
- Adjust flavor to your taste. Add more nutritional yeast for a cheesy flavor, more nuts for nuttiness, more garlic for bite, or more lemon juice for acidity.
- Store covered in the refrigerator up to 1 week. After that, pour into ice cube molds, and freeze for up to 3 months.