The bright colors and flavors in this pesto will bring any dish to life. Super to easy to make and freezes well...what's not to love? **See recipe notes for nut-free option**
4 lemons, juice and zest reservedcan also sub 1 cup lemon juice
1cupwalnuts*
1/2cupnutritional yeast
2tspapple cider vinegar
1Tbssea salt
Instructions
Add 2 cups of olive oil and garlic cloves to medium sauce pan and bring to a simmer, careful not burn the garlic (if this happens you will need to start over).
Allow to simmer for 5 minutes then turn stove off and remove from heat, cooling for about 10-15 minutes.
Rinse and dry your basil.
Zest your lemons (if desired).
Juice your lemons.
Add the olive oil/garlic and rest of ingredients (EXCEPT the basil and walnuts) to your blender or food processor and process on medium for about 30 seconds.
Gradually add the basil, 1 handful at a time, until it has all been blended into the mixture (*you will think it is too much basil, but if you add it gradually it's the right amount! :0)
Add walnuts at the end and pulse together until small pieces are achieved, but not until smooth
Notes
*sub walnuts with sunflower seeds or pepitas for nut free optionĀ