Pesto is always nice to have around. Put it on some pasta, use it as a dip, whatever your heart desires. This is nice because it’s oil free, which makes it even better for you than normal pesto. Dig in!
4 c basil, loose
1 c walnuts, raw
1/3 c nutritional yeast
1/4 tsp garlic
1/2 lemon, juiced
1/2 c vegetable broth
fresh black pepper (to taste)
- In a food processor combine basil, walnuts, nutritional yeast and garlic.
- Once everything is mixed and chopped add vegetable broth, lemon juice, and black pepper.
- Blend again until the basil and walnuts are finely chopped.
- Use spatula to remove pesto from the food processor.
Note: potato rounds are perfect for dipping in this walnut pesto
Makes 2 1/2 cups
SSU Nutriton note: store extras in sealed containers for up to 10 days. You can also make big batches and keep it longer by freezing pesto. Try freezing the spread in an ice cube try. Once frozen transfer the cubes to a sealed container and keep for months in the freezer.