Quick and easy to make, basil pesto is great in a pasta, salad or a spread.
I recently found myself with an abundance of basil from my herb garden. What better use for all of it than a fresh pesto? It’s easy to make and super versatile.
Eat it on a cracker or as a spread, toss it into some spaghetti, throw it in a salad.
This version is, of course, cheese-free (but trust me, you wouldn’t think it) and only takes about 5 minutes to whip up.
Makes about one cup, or a small jar, of pesto
2 cups fresh basil leaves (stems removed)
4 tbsp pine nuts, or 2 tbsp pine nuts and 2 tbsp walnuts
2 large peeled garlic cloves
2 tbsp lemon juice
4 tbsp nutritional yeast
1/4 tsp sea salt (or to taste)
2-3 tbsp extra virgin olive oil
3 tbsp water (or as needed)
1. Throw all the ingredients in the blender until a paste forms, adding water little by little as needed.
2. Adjust ingredients to taste.