Walnut and Basil Pesto
This fresh, homemade vegan basil pesto tastes like summer and is delicious. You can stir it into your pasta, drizzle it on a salad, and smear it on a pizza or sandwich for a A soy-free, gluten-free and vegan alternative to normal pesto. Much healthier and no less awesome. I use this recipe a lot with salads and for all kinds of awesome snacks and main dishes.
Cuisine: Side dish / Dressing
Preparation Time: 5minutes
Servings: 8
Allergens: Sesame
Storage: Keeps in the fridge for up to 5 days
Requires: food processor, chopping board, knife
INGREDIENTS:
- 100g fresh basil. I use sweet basil, also called Italian basil.
- 120g walnuts (raw or lightly toasted)
- 2 cloves garlic (peeled and roughly chopped)
- 2 tablespoon white miso
- 20g nutritional yeast
- 150ml of water
- Salt and pepper to taste
- Juice of ½ lemon
METHOD:
Place all ingredients except the water in a food processor.
With the motor running, drizzle in the water until you have a coarse but grainy and consistent paste. Check the seasoning and add more pepper and salt if needed.
Keep in an airtight jar for up to 5 days in the refrigerator. You can also freeze the pesto for several months – thaw before using.