Vegan Basil Walnut Pesto
I came up with this as a way to use up the basil we had growing on our kitchen windowsill. Easy and delicious, this dairy free pesto will be a hit with everyone. It's full of healthy fats from the walnuts and olive oil, and packed with the flavour of fresh basil too. It's wonderful spread on bread, as a pizza topping or with pasta, and if you make a bigger batch, you can freeze some for later too. You won't even miss the dairy!
Makes enough for 3-4 serves of pasta
You will need:
1 cups packed fresh basil leaves
1/4 cup walnuts
1/4 cup extra virgin olive oil
2 tbsp lemon juice
A pinch of salt
1 small clove of garlic
Optional 1 tsp nutritional yeast
Combine all of the above in either a food processor or a mortar and pestle until it forms a thick, chunky paste, adding more olive oil if a thinner texture is desired. Keep in the fridge for up to one week, or freeze to use another day.