A little dab will do ya! Pesto is a staple in our house. We use it to dress up breakfast eggs, add a burst of flavor to a veggie or chicken wrap, mix with lemon juice and use as a salad dressing, or toss into pasta with fresh vegetables for a tasty side dish. Honestly, what is pesto not good on...
Preparation time: 15 minutes
Total time: 15 minutes
Makes 1 cup
Gluten-free, dairy-free, egg-free, soy-free and no processed sugar.
5-6 cups fresh basil leaves (not compact, but loosely placed in measuring cup)
½ cup extra virgin olive oil (+/- for the consistency you want)
½ cup walnuts
¼ cup nutritional yeast
1 t sea salt
2 cloves garlic
1. Place all ingredients (except oil) in a blender or food processor and pulse or blend until mixture is chopped fine.
2. On low, drizzle the olive oil into mixture until oil is blended thoroughly.
3. To keep fresh and green, put plastic wrap over the surface of the pesto and store in refrigerator or freeze. You can also drizzle olive oil over the surface to keep the basil from oxidizing.