What more of a savory treat is there than fresh, homemade pesto? It's easier than you might think to make and on those nights when it's too hot to turn on your stove, this works in pinch on toast for a quick dinner. If you can find some basil at your local farmers market, summer is the best season, but luckily most stores stock it year-round. Pesto won't last too long in the fridge, but if you're making a large batch, this is an excellent recipe to freeze for later. Try out this vegan walnut version and indulge yourself in the flavors of summer.
Vegan Walnut Pesto
- 2 packed cups fresh basil
- 1/2 - 2/3 cup raw walnuts (more if too runny)
- 1/2 cup extra virgin olive oil
- 3 cloves garlic
- 2 tbsp lemon juice
- 1/4 tsp salt
- 2 tbsp nutritional yeast
Place all the ingredients in your blender or food processor and pulse or blend on low speed until thick and creamy. There's a time and place for thick or thin pesto. Thicker is great on toast, thinner for drizzling as a topping. You can adjust to your liking, adding more walnuts if it's too thin, or more olive oil if too thick, but you really can't go wrong one way or the other.